Smoke Brisket At 180 Or 225 How to Make It Extra Juicy
Struggling with dry brisket? Discover whether smoke brisket at 180 or 225 gives better moisture, bark, and flavor. Try the right temp today.
Ingredients
- Whole packer brisket 12-16 lbs recommended
- Look for good marbling and flexibility
- Prime grade preferred Choice acceptable
- Substitutions: Point cut or flat cut for smaller portions
- Coarse kosher salt – 2 tablespoons
- Coarse black pepper – 2 tablespoons
- Garlic powder – 1 tablespoon
- Onion powder – 1 tablespoon
- Paprika – 1 tablespoon
- Brown sugar – 1 tablespoon optional
Instructions
- ✅ Smoke Brisket at 180°F❶ Preparation Steps◉ Trim the brisket, leaving ¼ inch of fat behind.◉ Apply the rub – Season generously 2-24 hours before cooking◉ Preheat smoker to 180°F◉ Prepare wood – Soak chips or fill pellet hopper❷ The Smoking Process◉ Place brisket fat-side down on grateInsert probe thermometer into thickest part◉ Maintain 180°F throughout cook◉ Every two hours, spritz with beef broth or apple juice.◉ Monitor internal temperature – target 165°F for wrapping◉ Wrap in foil or butcher paper when bark is set◉ Continue cooking until internal temp reaches 203°F◉ Rest for 1-2 hours before slicing✅ Smoke Brisket at 225°F❶ Modified Approach for Higher Heat◉ Follow same prep steps as 180°F method◉ Preheat smoker to 225°F◉ Expect faster cooking – check every hour after hour 4◉ Watch for earlier stall – typically around 150-160°F◉ Wrap earlier – when bark reaches desired color◉ Monitor closely – temperature rises faster after wrapping◉ Same target temp: 203°F internal temperature❷ Key Differences at 225°F◉ More active monitoring required◉ Better bark development in shorter time◉ Less smoke absorption due to shorter cook time◉ More predictable timing for meal planning
Notes
Per 4-oz Serving (Lean Portions)
- Calories: 290-320
- Protein: 28-32g
- Fat: 18-22g
- Carbohydrates: 0-2g (from rub)
- Sodium: 180-220mg
- Iron: 15% DV
- Zinc: 35% DV