What are the best tips for cooking brisket?

Trim fat cap to ¼″. Season simply — salt and pepper is classic. Rest at LEAST 1 hour. Slice against the grain.

What internal temperature should brisket reach?

Brisket should reach 195–205°F (probe-tender) for safe consumption.

Smoke at 12–16 hrs. Oak or hickory. Wrap at 165°F (the stall). Rest 1–2 hrs.

Roast at 720–480 min. Fat cap up. Wrap tightly in foil at the stall. Low and slow.

Slow Cooker at 10–12 hrs low / 6–8 hrs high. Flat only — trim to fit. Shreds beautifully.

Instant Pot at 60–75 min + 15 min release. Flat only, cut to fit. Good for weeknight brisket.

protein

Whole packer or flat, 10–15 lbs

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Safe Internal Temp

195–205°F (probe-tender)

↕ Slide the temperature to see how cook times change

225–250°F12–16 hrs

✎ Oak or hickory. Wrap at 165°F (the stall). Rest 1–2 hrs.