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.
Posts: 1,871. If you're measuring 225 on the dome thermometer, the temp at meat level was only 200 or so for at least the first portion of the cook. I'd go 250 at grid/meat level and they take closer to 1.25 lbs an hour (usually 11-12 hours for a 7-9 lb'er). I've never taken a brisket off before an internal temp of 195.