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Ever had this confusion while cooking the meat that how long will it take to smoke a 4LB brisket? If you’re someone not familiar with cooking or not a regular one, you may have this confusion that how long you need to cook it on a smoker. And for that, we are here sharing this guide where you will get to know the right temperature, cooking time and everything related to it. Let’s get started.
How long does it take to smoke a 4LB brisket at 250 degrees Fahrenheit?
If we talk about a thumb rule in general, then it will almost take around 1 hour to smoke 1lbs brisket at 250 degrees Fahrenheit. However, it will also depend on the size of the brisket, thickness and other factors. Therefore, it will take around 4-6 hours to smoke a 4LB brisket at 250 degrees Fahrenheit.
What are the other factors to smoke a 4LB brisket?
Apart from the cooking time, the other factor on which the time matters will be the thickness of the meat. For eg, if the meat is not very thick, it may take less than the expected time whereas if it is thick, it will take a lot more than usual. Also, the smoker’s temperature stability and humidity also matters a lot in such case.
What is the ideal temperature to smoke a brisket?
Talking about the ideal temperature to smoke a brisket, will be around 200-250 degrees Fahrenheit only. However, it is recommended to remove the dish from the smoker and let it rest for almost 20-30 minutes before you begin to serve it.
Is brisket better at 225 or 250?
It depends on the meat you’re cooking. However, we suggest you cook it at a temperature like 225 to keep it tender. If you cook it at a high temperature, it may become little stuff and thus, go as per the thickness and nature of the meat. The lower you go, the more tender it will become.
Wrapping up,
So that was all. If you follow the instructions given, you can surely end up having a tender brisket to have. However, if you’re still confused about the process or have any doubt regarding the same, comment down and let us know. Our team will get back to you asap. Till then, stay tuned.
