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.
In a small bowl, mix the dry rub ingredients and coat the brisket with the dry rub. When the cooker reaches 225Â°F, place the beef brisket on the void side of the grill and close the lid. Cook for 4 hours until the internal temperature of the brisket reaches 160 to 170Â°F. Remove the brisket from the grill and place in a shallow baking dish or disposable aluminum pan. Pour 1 cup of beef broth over the brisket and cover the pan with aluminum foil. Place the baking dish in the cooker for an additional 1â2 hours, until the internal temperature of the brisket reaches 185Â°F.