Plan for about 90 minutes per pound at 225°F — roughly 18 hours for a typical 12 lb cut. But the clock is only a guide: pull it at 203°F internal, when it's probe-tender. Build in 1–2 hours of buffer for the stall and a proper rest.
Pro tip
Wrap in butcher paper at the stall (~165°F internal) to push through faster. Rest at least 1 hour.
Cook to temp, not time
Every smoke is different — wind, humidity, how often you open the lid, and the cut itself all change timing. A good wireless thermometer is the single best upgrade for consistent BBQ: set the target, and cook until it hits, not until the timer says so.
FAQ
How long does it take to smoke brisket?
About 90 minutes per pound at 225°F — roughly 18 hours for 12 lbs, but always finish by internal temperature (~203°F) rather than the clock.
What temp do you pull brisket?
Pull brisket at about 203°F internal, then rest before serving.