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.
3 bottles, Stubbâs Beef Rub. Wood chips (for smoke flavor if using charcoal) Cooking Instructions. Rub entire brisket with Stubbâs Beef Rub. Let it rest for a minimum of 30 minutes. This allows the rub to penetrate the meat. While the brisket is resting, prepare the smoker for indirect cooking. If using charcoal, layer the soaked wood chips with the charcoal. Cook the brisket at about 220Â°F to 230Â°F to an internal temp of 180Â°F.