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5thwheeleroldma's avatar
5thwheeleroldma
Explorer
Oct 06, 2014

Electric Smoker----Professional Brisket Results???

I seem incapable of cooking a brisket like I used to get at good BBQ joints. I first tried a Weber, with the fire offset; then tried a ceramic egg type pit with a pizza stone beneath the brisket. Ne...
Super_Dave's avatar
Super_Dave
Explorer
Oct 08, 2014
Weldon wrote:
A good rule.......I hour per pound @225 degrees.

Fat side up with all but 1/4 " of fat trimmed off. As mentioned season with rub etc. 4 to 6 hours before cooking. Wrap in foil leaving top open, close foil after 2 hours. Done when thick side of meat is 160 degrees. Let the brisket rest before serving.

I take my brisket up quite a bit higher, between 195 - 200. All the tissue is broke down but it will still slice. Over 200 and it will start to fall apart.

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