We strive to provide you with authoritative, trustworthy, and expert advice. In doing so, the staff at bbqdropout.com performs extensive research, editing, and fact checking to every post on this webiste. If you feel that this article can improve, please feel free to reach us at staff@bbqdropout.com
Before continuing this article, I wanted to let you know that I have a YouTube channel where I showcase all sorts of video content related to BBQ. Subscribing would mean a lot to me, and I very much appreicate all the support!
How long to smoke brisket at 275 degrees
If you are wondering how long you should be smoking any particular brisket at around 275°F, then keep reading.
275°F is known as the entry point to the hot and fast method. It basically is a way to cook briskets of any weight in size, substantially quicker than you otherwise would at low and slow temperatures around 225°F.
The results are actually pretty similar and in most cases I have found that briskets smoked at around 275°F, come out a lot quicker and even better tasting than those smoked at the low temperature ranges.
Brisket smoked at 275°F should take about 2 pounds per hour to fully cook through.
As you start smoking at hotter temperatures, the collagen and connective tissues inside of the meat start to cook a lot quicker than usual, and can produce expedited results with little to no effort.
As you start to calculate exactly how long your individual brisket will take, consider taking into account their weight in pounds and correlate it along the 2 pound per hour mark for temperatures at around 275°F or hotter.
Final thoughts
Smoking briskets of any size at 275°F can be a great way to cook them about twice as fast as briskets that are smoked at low and slow temperatures of around 225°F.
It should take about 2 pounds per hour to fully cook through any brisket that is smoked at 275°F or hotter.
Once you understand that simple ratio, then you can apply it to your individual brisket and the way that they all are weighing at.
Robert is a certified Pitmaster, with over a decade of experience in smoking the best meats you’ll ever feast upon. He also has a Bachelor of Business Administration from the University of Texas at San Antonio. When he’s not researching technical topics, he’s most likely barbecuing in his backyard.