Cooking and Baking

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?


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed