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Brisket in the smoker

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Brisket in the smoker

john clark | Apr 11, 2003 09:04 AM

This weekend or next I will be barbecuing a beef brisket. From my research there seem to be at least a few legitimate ways to do this. I think that the competition folks cook trimmed brisket flats at around 225 for five or six hours, wrapping them in foil about halfway through. A more "classic" recipe is to cook a whole untrimmed brisket at around two hundred for ten or twelve hours, no foil. Most hardcore of all is to get rid of that sissy covered "smoker" and cook your meat a few feet above an open flame, again at around two hundred. I will be trying the more relaxed first and second methods. Any suggestions?

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