I cook it at 50 minutes per lb on a 225 degrees smoker(indirect heat)
2006-10-31 00:34:17 · 4 answers · asked by hoss90658 2 in Food & Drink ➔ Cooking & Recipes
You method is right, but you might want to experiment with a baste. I use an apple juice or cider base with a little sugar and spices added in. You should probably baste about every 50 minutes to an hour to ensure moistness.
I hope this helps!
2006-10-31 00:48:58 · answer #1 · answered by Mum to 3 cute kids 5 · 2⤊ 0⤋
The only thing I can think to recommend is to try keeping your temperature between 175 and 200. That is what I do, and my brisket comes out nicely. I also cook about 50 minutes per pound.
2006-10-31 00:45:13 · answer #2 · answered by metatron 4 · 0⤊ 1⤋
Don't let the water bowl get empty. You need to add more as the smoking process goes along. It will LOOK like there's water in it, but ti's really melted fat from the brisket. Add a gallon of water every couple of hours.
2006-10-31 01:18:31 · answer #3 · answered by Sugar Pie 7 · 0⤊ 0⤋
Place it in a foil boat. Pull up the sides, leaving only the top exposed. This will retain the moisture and still properly smoke your brisket.
2006-10-31 00:37:05 · answer #4 · answered by Anonymous · 0⤊ 1⤋