Free calculator
Brisket Calculator
How much raw brisket to buy per person, and how long it will take. Brisket loses close to half its weight in the smoker — this accounts for that.
Your results
Raw brisket to buy
3.5 kg (7.7 lb)
Cooked yield
1.75 kg (3.9 lb)
Smoking time
11 h 34
Plus rest (minimum)
1 h
A packer brisket yields about half its raw weight. Between the fat cap you trim, the fat that renders and the moisture that leaves, a 6 kg brisket puts roughly 3 kg on the table. Every brisket disaster starts with someone buying by the finished weight.
At 225°F, plan 90 minutes per pound. At 275°F, closer to 60. Those numbers are for planning the day, not for judging the meat: brisket is done when a probe slides into the flat like it is going into peanut butter, usually between 200 and 205°F (93-96°C).
The stall is not a problem to solve, it is evaporation cooling doing its job, usually around 160°F (71°C) for several hours. Wrapping in butcher paper pushes through it. Whatever you do, keep an hour of rest in the plan — an unrested brisket bleeds its juice onto the board.
Questions people ask
How much brisket for 25 people?
Buy about 8.8 kg (19-20 lb) raw for 175 g portions — two packer briskets. That yields roughly 4.4 kg cooked.
How long to smoke a 10 lb brisket at 225°F?
Around 15 hours, plus at least an hour of rest. Start checking the probe feel at 12 hours; the flat is done when it offers no resistance, near 203°F (95°C).
Why does brisket lose so much weight?
You trim the fat cap before it goes on, more fat renders during the cook, and hours of low heat drive off moisture. Half the raw weight is a realistic yield; two thirds is a lucky one.
Can I cook brisket the day before?
Yes, and it is often better. Cook it fully, cool it whole and unsliced, then reheat wrapped at 275°F until it reads 150°F. Slicing cold brisket is also far cleaner.