BBQ Brisket Smoking Time, Stall & Resting Calculator
Estimate total smoker pit duration, evaporative stall onset window, butcher paper wrap timing, resting duration, and wood pellet/fuel consumption for Texas-style smoked brisket.
Brisket Cut & Smoker Parameters
6.35 kg
lbs
Total Smoker Cook Time
ESTIMATED TIMELINE
11 hr 0 min
Based on 11.6 lbs trimmed weight (~57 min/lb at 250°F wrapped in butcher paper)
The Stall & Wrap Window (160°F - 165°F)
Hour 6.0 to 7.0
Wrap when bark is set and mahogany colored
Minimum Cooler Rest (Crucial)
2 hr 0 min
Rest in cooler until 145°F-150°F slicing temp
Yield, Servings & Fuel Consumption
Trimmed Raw Weight:
11.6 lbs (2.4 lbs hard fat trim)
Finished Cooked Meat Yield:
7.7 lbs (~55% finished yield)
Estimated Guest Servings:
14 - 15 portions (0.5 lb/guest)
Estimated Fuel Consumption:
13.8 lbs wood pellets (~1.25 lb/hr)
Pitmaster Milestone Checklist:
1.
Trim: Shape aerodynamic edges and trim top fat cap to an even 1/4 inch.
2.
Smoke: Place fat-side toward heat source until bark sets at 160°F-165°F internal.
3.
Wrap: Tight wrap in peach butcher paper with rendered beef tallow (optional).
4.
Probe Tender: Pull when probe slides into flat like warm butter (typically 200°F-205°F).