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.
It should be in the 160 to 170 range. At this temp, you want to pull the brisket off the smoker and place in an aluminum pan and add Â¼â of liquid (beef stock, apple juice, etc.) to the aluminum pan and APPLY MORE DRY RUB, then cover with aluminum foil.