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.
I usually cook about 10lb briskets and I will smoke them for about 3 to 3 1/2 hours at start up. Sometimes about mid way through cooking I will wrap the brisket in foil letting it finish. The smoker has a built in digital temperature probe so I usually reach the 190 degrees and then some.aybe mist down your brisket during the early stages of the cook? I cook briskets for 10 to 12 hours at 235Â° to an internal temp of 195Â°. The smoke ring will stop forming when the internal temp of the meat gets a number I can't remember just now but it is about 3 to 4 hours into a low and slow cook.