How Long to Cook Beef Brisket
Whole packer brisket or flat-cut brisket. A large, tough cut that becomes tender with low-and-slow cooking.
The Short Answer
The USDA-recommended safe internal temperature is 145°F, verified with an instant-read thermometer in the thickest part. Scroll down for all cooking methods, detailed instructions, and tips from the Professor.
Always verify with an instant-read thermometer inserted into the thickest part.
Cooking Methods
🔥 Oven
Temperature: 275°F
Rest: 60 minutes
Low and slow at 275°F. Wrap in foil or butcher paper when internal temp hits 165°F (the stall). Done when probe slides in like butter, around 195-205°F internal.
Time by Weight
| Weight | Cook Time |
|---|---|
| 4–6 lbs | 4–5 hours |
| 6–8 lbs | 5–7 hours |
| 8–12 lbs | 7–10 hours |
| 12–16 lbs | 10–14 hours |
🥘 Slow Cooker
Time: 480–600 minutes
On low for 8-10 hours with 1 cup liquid. Flat-cut brisket works best for slow cookers since whole packers rarely fit.
⚡ Instant Pot / Pressure Cooker
Pressure: High
Time: 60–75 minutes
Release: Natural release 15 minutes
About 15 minutes per pound for a tender, shreddable brisket. Sear all sides first using the saute function. Add 1 cup liquid. Let rest 10 minutes before slicing against the grain.
Brisket has a 'stall' around 150-170°F where the temperature plateaus for hours. This is moisture evaporating and cooling the meat. Wrapping in foil (the Texas crutch) pushes through it faster.
Frequently Asked Questions
A full packer brisket takes 1 to 1.5 hours per pound at 225-250°F. A 12 lb brisket can take 12-18 hours. Start the night before if you are serving for dinner.
Around 150-170°F, the internal temperature stops rising for hours. This is caused by evaporative cooling (the same principle as sweating). Wrapping the brisket in foil or butcher paper pushes through it.
The Bottom Line
Beef Brisket is straightforward to cook when you know the time and temperature. The most important number to remember is 145°F internal. An instant-read thermometer is the only reliable way to confirm doneness; color and firmness are not accurate indicators. Use the method that fits your equipment and schedule, and always let the food rest before cutting or serving. Resting allows juices to redistribute and carryover cooking to finish the job.
Source: USDA / BBQ reference | Last verified: March 19, 2026 | Our methodology