My fastest brisket was done in 8 hours, and my slowest one was 25 hours. These were cooked at the same temperature, on the same smoker. They were similar sized, bought from the same store, and were cooked in the same way. The 8 hour one shocked me, and I was left wondering, why is my brisket cooking so fast?

Factors for Why Your Brisket Might Be Cooking Faster Than Expected

There are several reasons why your brisket might be cooking faster than expected:

1. The size of the brisket: Smaller briskets will cook faster than larger ones.
2. The temperature of your smoker: Cooking at higher temperatures will cause the brisket to cook faster.
3. The thickness of the brisket: If the brisket is thinner it will cook faster than a thicker one.
4. The type of wood used for smoking: Some types of wood will add more heat to the smoker than others, causing the brisket to cook faster.
5. The location of the brisket in the smoker: The brisket will cook faster if it is closer to the heat source.
6. The humidity level of the smoker : Low humidity levels can cause the brisket to dry out which can cause it to cook faster.

To slow the cooking process you can reduce the temperature of your smoker or increase the humidity level. It’s important to use a meat thermometer to ensure that the brisket has reached the desired internal temperature before consuming.

I run a grilling website, so I’ve got a few meat thermometers. My favorite is the Meater Plus. The Meater Plus is a wireless WIFI meat thermometer. It connects to an app on your phone and allows you to track the temp anywhere you’re at. I’ve literally monitored meat from my job. This isn’t the very best meat thermometer on the market, but its the equivalent of the Toyota Corolla of meat thermometers in my mind. It’s reliable, the app is reliable, its simple, and it just plain works.

Meater Plus

Size of the Brisket

The size of a brisket can vary depending on the breed of cow, genetics, and diet. Some breeds of cows such as the Brahman, Charolais, and Limousin are known to have larger briskets than other breeds. However, it’s not just the size, but also the marbling that affects the quality of the brisket, a good marbling will provide a juicier and flavorful meat. Brisket size can also be affected by the age of the cow and the time it was fed, as a cow that’s been fed for a longer period of time will have a larger brisket than a cow that’s been fed for a shorter period of time.

About Brisket

Brisket is a cut of beef from the breast or lower chest of the animal. It is a large, tough cut of meat that requires slow cooking methods. Such methods include smoking, braising, or slow roasting to break down the connective tissue and make it tender.

There are two main types of brisket: the flat cut and the point cut. The flat cut, also known as the “first cut” or “lean brisket,” is a rectangular cut that is leaner and has less marbling. The point cut, also known as the “second cut” or “deckle,” is located at the end of the flat cut and is fattier with more marbling.

This site uses affiliate links for your convenience and to support our research, writing, and BBQ budget. We get commissions for some purchases made through links in this post. As an Amazon Associate we earn from qualifying Amazon purchases.