Super_Dave wrote:
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.
x2 on 195 degrees.
I smoke to an internal of about 160-165, wrap and then slow smoker/oven (~250 degrees) to internal of 195. Take a look at Michael Ruhlman's
Charcuterie: The Craft of Salting, Smoking, and Curing for tips and recipes.
