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.
as for smoking a brisket, preheat your smoker to 225 for at least 30 minutes, add smoke 2 to 3 hours of hickory or misquette, cook to an internal temperature of 195 to 200 F, it could take 5 to 10 hours, the Internal temperature is more important if you want it to almost fall apart.ake sure the vent is open and water bowl has plenty of water in it. Don't fret if the internal temp of the brisket stalls out for a while. That's not unusual. Don't worry when it takes a while for the temp inside the tower to come back up to your setpoint when you first put that cold piece of meat into it.