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.
Add your brisket to the smoker. General rule of thumb is to smoke for about 1.5 hours per pound of brisket. Your time may be a little less or more. Add more wood chips to keep a good smoke going at least for the first 6 hours. I add every 2 hours.rmadillo Pepper shows you how to smoke a brisket using an electric smoker. Electric smokers are simply the easiest to use. Generously cover your brisket with your seasoning in the night before and place in the refrigerator. For this brisket we use 4 Rivers Smokehouse Brisket Seasoning.