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?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: