When Abdur-Rahim returned to Wilmington from Chicago in 1977, one of the first things she wanted to do was visit Garrettâs home at 227 Shipley Street. She was too late. âI went to that spot and it wasnât there,â she said.
To achieve the best results, I cook the beef brisket at 225 degrees for about 1 hour and 15 minutes per pound. The time per pound is strictly a guide and cooking times wil actually vary.
Cook the brisket at 225-250Â°F to an internal temperature of 165-170Â°F, then proceed to the oven finishing step. Turn the meat once after 4 hours of cooking, and baste several times after 4 hours of cooking.I basted three times after turning the meat using Martinelli's Premium Apple Juice applied with a spray bottle. Barbecue at 225-250Â°F to 170Â°F internal temperature. 2  Wrap in foil and cook in a 300Â°F cooker or oven to 205Â°F internal temperature. 3  Let the meat rest for at least 30 minutes before serving, or hold in an empty cooler for 2-4 hours.