Smoked Brisket Temperature — Smoker 225°F, Internal 200°F / 93°C internal

Overview

Smoked Brisket: smoker at 225°F (107°C), cook to 200°F / 93°C internal. Takes 12-18 hours. Low and slow. Wrap at 160°F (Texas Crutch). Rest 1+ hours.

Key Details

• Smoker Temperature: 225°F / 107°C
• Internal Temperature: 200°F / 93°C
• Cook Time: 12-18 hours
• Low and slow. Wrap at 160°F (Texas Crutch). Rest 1+ hours.
• Use a leave-in probe thermometer for best results

Why This Matters

• Smoking requires low temperatures for long periods
• The "stall" happens around 150-160°F — be patient or wrap
• Wood choice affects flavor: hickory, oak, cherry, apple, mesquite

How To

1. 1Preheat smoker to 225°F (107°C)
2. 2Season meat with rub of choice
3. 3Add wood chips/chunks for smoke flavor
4. 4Cook for approximately 12-18 hours
5. 5Remove at 200°F internal temperature
6. 6Low and slow. Wrap at 160°F (Texas Crutch). Rest 1+ hours.

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