Smoke time.

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How much actual SMOKE time is required for brisket; not cooking time?
That is very subjective. The meat will absorb smoke until IT of 160-165 at which point the meat goes into stall and stops making smoke ring. Smoke will still build on the surface though.

However, about 5 hours is all that is needed for me smoking at 250. Also most of my smoked and cured meats, hams, bacon, sausage only smoke for about 5 hours as well.
To add to the subjectivity...smoker type and wood choice will influence the smoke time. Stick burner with mesquite will impart heavier smoke flavor than a pellet burning apple for instance in same time frame. It is all personal preference. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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