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.
Smoke Temp should be about 225-250. Take it to 165, foil it, take it to 205, pull it, let is rest in a cooler with towels for 30 min to an hour and thats about it. If you do all that, you will have the perfect brisket. Theres no shame it putting it in the oven once you foil it either.