- Jan 26, 2013
Kinda similar.Mike, I screwed up several.
I wrap mine in foil at the 160ish before it stalls, then take it to 203-206ish..
Take it from the smoker and put it in a towel in an empty cooler and let it set for a while..
It's been good ever since..
I'm not saying this is the brisket is winning any awards but it's very good.
Smoker at 200-225 for 6-8 hours. Take it off, wrap in foil, add a little apple juice and stick it in the oven for 4-6 more, 12-14 total. Then, stick it in a cooler for a few more hours.
Any traditionalists or contest smokers can KMA. I'm not cooking this for you. And, this brisket is melt in yo mouth, slap yo momma good.
And, if anyone is interested in the recipe, my homemade pastrami is even better than my brisket, but it takes eight days.