Ultimate Guide: How Long To Smoke A Brisket At 200?

Jump to Recipe Print Recipe

You’ve come to the right place if you’re wondering how long it takes to achieve that perfect tenderness and smoky flavor. This article will delve into the art of smoking a brisket at 200°F and provide valuable insights on the ideal cooking time, techniques, and tips to ensure a delectable result. So, let’s dive in and uncover the answer to the question, “How long to smoke a brisket at 200?”

How Long to Smoke a Brisket at 200 Degrees Fahrenheit?

Smoking a brisket at 200 degrees Fahrenheit requires time and patience. It doesn’t take much longer to smoke at this temperature compared to smoking at 225 degrees but be prepared to wait. To achieve a tender and flavorful brisket, maintain the temperature at 200 degrees throughout and keep the smoke going for at least six hours (1 hour and 15 minutes per pound of meat) or until the internal temperature of the meat reaches 195-205 degrees.

Tips and Tricks for Smoking a Brisket

Using a Meat Thermometer to Monitor Temperature

Insert the thermometer into the thickest part of the brisket and ensure it’s not touching any bones. The ideal internal temperature for a smoked brisket is between 195 and 203°F. But keep in mind that the temperature can vary depending on the size of the brisket and the thickness of the fat cap, so use a thermometer to ensure you’re on the right track.

Adding Wood Chips for Enhanced Smoky Flavor

Wood chips are an important ingredient for smoking a brisket, as they add flavor to the meat. Hickory, oak, and mesquite are all great choices for smoking brisket.

Soak your wood chips in water for about an hour before smoking. Then, please place them in a smoker box or wrap them in foil and poke holes in the foil to allow the smoke to escape.

Monitoring the Brisket for Doneness

The key to a perfectly smoked brisket is monitoring it for doneness. Once the brisket’s internal temperature reaches around 180-185°F, it’s time to monitor it hourly.

To check if the brisket is done, insert a skewer or toothpick into the thickest part of the meat. If it slides in and out easily, the brisket is done. Another way to check is to use a meat thermometer – as mentioned earlier, the ideal internal temperature is between 195 and 203°F.

Read more:

Importance of Resting Time

After removing the brisket from the smoker, it’s crucial to rest for at least one hour before slicing. Cover the brisket with foil to keep it warm during the rest, and resist the temptation to slice it right away.

Slicing the Brisket

When it’s time to slice the brisket, cut against the grain; this helps to break up the muscle fibers and results in a more tender and easier-to-chew brisket.

Cut the brisket in half lengthwise, then slice each half across the grain into thin slices. Serve the brisket immediately, and enjoy the result of your hard work.

Troubleshooting Common Issues

Tough or Dry Brisket

To avoid this, ensure you cook your brisket for long enough. A good rule of thumb is to smoke it for one hour per pound of meat at 200 degrees. However, keep in mind that every brisket is different, so use a meat thermometer to check its internal temperature.

Another common cause of dry brisket is not allowing it to rest after cooking. Letting the brisket rest for at least an hour, wrapped in foil, will help to redistribute the juices and make it more tender.

Temperature Fluctuations in the Smoker

Temperature fluctuations in your smoker can significantly impact the quality of your brisket. To avoid this, make sure you are using a well-insulated smoker and that you are using enough charcoal or wood to maintain a consistent temperature.

Adjust the airflow or add more charcoal or wood if the heat fluctuates. It’s also a good idea to keep the smoker closed as much as possible to maintain an even temperature.

How To Smoke A Brisket At 200?

Recipe by Maura BraunCourse: Blog, Cooking Tips


Prep time


Cooking time




  • 1 whole brisket (8-20lbs)


  • Preheat smoker: Ensure that your smoker is set to a low temperature of 200°F. This may take some time, so it’s essential to be patient and let the smoker reach the necessary temperature.
  • Prepare the brisket: Trim off any excess fat from the brisket, leaving a thin layer intact for added flavor and moisture. Apply a generous coating of your preferred rub or marinade to the brisket, ensuring it is evenly spread across all sides.
  • Position the brisket: Carefully place the seasoned brisket onto the smoker’s rack, giving it ample space for proper airflow. After this, close the smoker lid.
  • Maintain the temperature: Consistency is key when smoking a brisket at low temperatures. Use a dependable thermometer to keep an eye on the smoker’s temperature.
  • Give it enough time: To smoke a brisket at 200°F, the average cooking time is around 10 hours or more, depending on the brisket’s size. Be prepared for a longer cooking duration, as it may take up to two hours to cook your meat correctly.
  • Check for doneness: The brisket’s internal temperature best indicates its readiness. Ensure that the brisket reaches a temperature of 200-205°F for tender and fully cooked meat.
  • Rest the brisket: Once the brisket has reached the desired temperature, remove it carefully from the smoker and let it rest for 30 minutes.

Leave a Comment