You need to be patient while smoking beef brisket, waiting until the meat's internal temperature rises to 203°F. But rest (pun intended) assured, it will be worth it in the end. What is the ...

until recently. What I had to wrap my head around was how long it took to correctly smoke a dense cut of meat like brisket and how low the cooking temperature had to be. It is real easy to get ...

By Steven Raichlen Never in the annals of American barbecue has brisket ... electric smoker, both of which do a fine job of maintaining a steady stream of smoke and consistent temperature ...

Place brisket, fatty side up, on grill grate as far away from lit burner as possible [E]. Cover grill and smoke meat, resisting the urge to open grill often, as this will cause the temperature to ...

Roughly two-thirds of the way through smoking brisket, cooks eyeball the appearance — the crust turns a deep red or nearly black color — or they watch for the internal temp to hit 160 degrees.

Rub the mix into the brisket and let sit at room temperature, 45 minutes to 1 hour. 2. Meanwhile, prepare your smoker or grill to cook over low, indirect heat for several hours. Set up a drip pan ...

Carefully remove brisket from smoker after 12 hours or when internal temperature reaches 205°F for brisket that can be shredded. Corn may be grilled for added flavor.

the fluctuations of firebox temperature; the lack of intramuscular fat in lean-side brisket; the lack of space for a barrel smoker; a pitmaster too sleepy (or drunk) to monitor his pit.

And who better to teach you how to smoke ... the temperature rise to between 225 and 250 degrees (an oven thermometer placed at grate level—very important—works fine). Hoist the brisket ...

Bring the temperature inside your smoker to between 225 and 250 degrees F. (Make sure your thermometer is calibrated correctly.) Trim the fat cap on the top portion of the brisket if needed ...