Half Time Cooking Process for Brisket

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Smoking Fanatic
Original poster
OTBS Member
Jul 16, 2006
Oregon Coast
Have been reading various posts regarding the Half Time Process. Everyone seems to agree on the basic process. What I haven't been able to find is advice on type of wood and how long you actually smoke the Brisket, and when you quit smoking and just continue to cook it.

I know there will be lots of different opinions on this, and that is exactly what I want to hear. I would sure like to hear what some of you do and your thoughts behind your choices.

Thanks in advance.

SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.