WebPut brisket back in smoker or in an oven. Maintain cooking temp between 200 and 225 degrees until internal temp reaches 190-195 degrees. Allow brisket to rest in foil pouch on cutting board for 15-20 minutes.
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Put a half cup of beef stock in a spray bottle and spritz the brisket at the start and every hour until wrapped. Smoke the brisket until it is at least 160°F internally AND has a dark, almost black, exterior. This can take anywhere from 5 – 8 hours depending on the size of your brisket. 6. Wrap the brisket - Place the flat on two sheets of foil.
You need just three ingredients (beef brisket, garlic, and Greek-style seasoning) and a smoker to make this Texas-style recipe. This aptly named brisket is marinated in a fruity mixture of apple juice and orange juice, then smoked to juicy perfection.
Expertly smoked beef brisket is a thing of beauty. The relaxed slices of smoky, tender beef almost melt in your mouth. The burnt ends are one of the best bites in barbecue. If possible, trim, inject, and season the brisket 12 hours before smoking, keeping it refrigerated. 1.
Place the brisket in the smoker and close door. After about 15 minutes, check the smokers temperature. You'll want to keep the temperature between 225°F-275°F. Adjust the vents as needed (less air to cool the temperature, more to increase the heat). While smoking occasionally adjust the vents to keep the cooking temperature between 225°F-275°F.