How To Smoke Brisket Without The 3-2-1 Method
NEWS
By ADAM RAPHAEL
Many on the internet consider the so-called "3-2-1 method" ideal for a perfect brisket. However, for a perfect cook, it's far more reliable to check on the internal temperature.
After trimming the perfect amount of fat cap from the brisket, smoke it between 225 and 250 degrees F, unwrapped, until the internal temperature
reaches 165 to 170 degrees F.
Make sure the bark is well formed, which may take hours depending on the size of your brisket. Sometimes, it can even take longer than the three hours the 3-2-1 method prescribes.
Then, wrap the meat in butcher paper, and smoke until the temp reaches 195 to 203 degrees F. This lets the fat
and tissue in the brisket break
down, ensuring juicy, tender meat.
Finally, rest your brisket, for at least an hour, but up to two, allowing
the juices to equally redistribute throughout the meat, resulting in
a moist, evenly delicious brisket.
