How Long to Smoke a 5 lb Beef Brisket for Mouthwatering Perfection

Smoking a beef brisket may seem intimidating, but with the right technique, even a novice pitmaster can achieve competition-worthy results When it comes to brisket, low and slow is the name of the game For a 5 lb cut, you’ll need to allow plenty of time for the collagen to break down and the fat to render, transforming this tough cut into a tender, juicy piece of barbecue perfection.

Based on my personal experience and research, I estimate you’ll need about 7-10 hours to properly smoke a 5 lb brisket Here’s a detailed timeline of what to expect

Prep Time: 30 minutes

• Select a quality brisket, ideally USDA Choice grade or higher, with good marbling.
• Trim excess fat, leaving about 1⁄4 inch.
• Apply a generous amount of rub all over the brisket.
• Allow the rub to penetrate the meat for 30-60 minutes before smoking.

Smoking Time: 7-10 hours

• Set up your smoker or pellet grill for indirect cooking at 225-250°F.
• Use a flavorful wood like hickory, oak, or pecan.
• Place brisket fat-side up and let it smoke until it reaches an internal temp of 160°F. This will take 4-6 hours.
• At 160°F, wrap the brisket in butcher paper or foil and return to the smoker. Let it smoke until 205°F.
• Expect the wrapped brisket to take 2-3 additional hours to fully cook.

Resting Time: 1-2 hours

• Resist slicing into the brisket straight out of the smoker! Let it rest, tented in foil, for at least 1 hour.
• The juices will redistribute through the meat, ensuring a more tender brisket.
• For ultimate tenderness, rest for up to 2 hours.

Total Cook Time: 8-12 hours
From start to finish, you’ll need about 8-12 hours for a properly smoked 5 lb brisket. The exact time will vary based on the thickness of the particular brisket you are cooking. Use an instant read thermometer to determine doneness rather than relying solely on time.

Now let’s break down the keys to smoker brisket success:

Choosing the Right Brisket

• Select a ‘packer cut’ brisket – this contains both the flat and the point.
• Look for good marbling – this intra-muscular fat ensures juiciness.
• Get the right size – a 5 lb brisket is ideal for home smoking.

Proper Preparation

• Trim excess hard fat – leave about 1⁄4 inch fat cap.
• Apply a rub – use a brisket rub or make your own.
• Let the rub penetrate – allow 30-60 minutes before smoking.

Maintaining Ideal Smoker Temperature

• Indirect heat – place brisket away from direct heat source.
• Ideal temp = 225-250°F – “low and slow” cooking breaks down collagen.
• Consistent heat – avoid temperature spikes and drops.

Monitoring Internal Temperature

• Target temp = 160°F – time to wrap the brisket in foil or paper.
• Cook to 205°F – brisket should probe tender when done.
• Use an instant read thermometer – gauge doneness precisely.

Allowing Proper Rest Time

• Resist slicing too soon! – brisket needs time to reabsorb juices.
• Rest for 1-2 hours – the longer the better for tenderness.
• Keep wrapped in a cooler – maintains temperature during extended rest.

Slicing and Serving

• Slice against the grain – ensures maximum tenderness.
• Aim for 1⁄4 inch slices – provides the ideal thickness.
• Serve immediately – sliced brisket won’t hold well or reheat nicely.

Smoking a perfect brisket does require time and patience, but the incredibly rich, melt-in-your-mouth payoff makes it well worth the effort. Now that you know what to expect time-wise, you can relax knowing that a properly smoked 5 lb brisket is within your reach.

For step-by-step guidance and more brisket smoking tips, check out Traeger University. And feel free to share your own brisket experiences and advice in the comments below! Happy smoking!