Serious Eats: Talk

Smoked brisket

What is everyone's take on how to smoke a brisket? My perfect brisket is infused with nice smoke, moist and tender with the perfect amount of fat. I always believed you should smoke a brisket at 215-225 until it hits 165. Wrap with foil and continue until it hits 195. Then you place it in the cooler with towels over it and let it rest for 2-3 hours. Are there any ways to curb out a couple of hours? maybe use the oven? flash boil it?

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