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.
The trick with Brisket is to get it to the proper temperature internal. I take them to 200-205 and then rest them, wrapped up really well in aluminum foil and a towel, in a dry cooler. I smoke the brisket at 250 degrees for 4 hours then take an internal temp.It should be at 165 internal at this point. I then wrap it in foil with a little more of the injection (beef stock rub mixture) poured in the bottom for moisture.fter wrapping place it back on the 250 degree smoker and cook until your probe reads 200-205 internal. Depending on the size of the brisket it may be 2 hours or as much as 6 hrs. I like to use 17-18 lb briskets cooking time is normally 8-10 hours.