Try The 3-2-1 Rule For A Perfectly Cooked Brisket Every Time - Tasting Table

"Cooking brisket can be a delicate process, but there's a relatively easy equation that will essentially turn you into a pitmaster in no time. It's all about the 3-2-1 rule with cooking brisket, which refers to the amount of time and how it's cooked during the process. To really make sure you get the rule right from the jump, the Food Republic team spoke to Nicole Johnson, the recipe developer and outdoor cooking expert behind Or Whatever You Do,"

"To apply the rule to brisket, Johnson suggests cooking the meat in your oven or smoker for three hours, typically around 225 degrees Fahrenheit. The second step is to wrap the meat in aluminum foil and cook for another two hours. But as Johnson notes, briskets vary in size, so probe the meat and check for an internal temperature of 165 degrees Fahrenheit before you cover it, regardless of time."

"Remember when you use the 3-2-1 with brisket, the cooking times of each step will vary depending on the size. Just as Johnson told Food Republic, a brisket can weigh up to 20 pounds, which will take substantially longer to cook. To check for that internal temperature of 165 degrees Fahrenheit after the second round, use a meat thermometer and probe at the thickest piece of the meat for reassurance."

Use the 3-2-1 method to cook brisket at roughly 225°F: initially cook the unwrapped brisket for three hours. Probe the thickest part and confirm an internal temperature of 165°F before wrapping in aluminum foil. After wrapping, continue cooking for two hours, then uncover and cook for an additional hour. Adjust all step durations for brisket size, as larger cuts can take substantially longer. After cooking, allow the brisket to rest for at least one hour before slicing and serving. Use a meat thermometer to probe the thickest portion for accurate doneness checks.

Read at Tasting Table