Electric Smoker
- Thread starter dmclone
- Start date
With brisket, IT is mostly irrelevant. (Same with pork butts). Your brisket is done when it reaches the "probe tender" point. Meaning your meat probe slides in and out like you're stabbing melted butter. I've had some meat go into the 200's, and some in teh low 190's.
If you have a good 20 minutes to spare, read this thread. I've literally never had brisket anywhere close as good as mine following this guide. Everything else seems like salty shoe leather in comparison.
http://www.bbq-brethren.com/forum/showthread.php?t=57882
Love the relaxation that the smoking process allows. A few beverages and good company and it is a great day!!
Anyone loyal to a certain store or butcher for brisket?
Anyone loyal to a certain store or butcher for brisket?
Love the addition of the bottle opener on the side.Build one of these. They look bad *** and hold temp like a champ
For a weekend cookout for friends, sams briskets are hard to beat. Usually USDA choice and less than $3.50/lb for a packer. Flats at Fareway and Hy-Five usually run $7-8/lb
Menards carries pellets. Can't remember the brand, but I have had great luck with them and cannot tell a difference between them and Traeger pellets. They are way less than Traeger pellets too. 40lb for about $20.
To each his own, but you need fat in meat for it to cook properly and not dry out.
Which is why they don't sell 100% lean ground beef.
But you haven't lived until you've had a nice fatty slice of the point . . fd asljdkf asdklj . . . . Sorry drooled on the keyboard there for a bit
I swear by the Aaron Franklin method for brisket. He uses packers and trims off some of the fat. Remember "fat is flavor"! I sprinkle a 1/2 salt and 1/2 pepper rub all over the brisket and let it go low and slow for around 12 hours. I will usually let it sit at room temp for about an hour before I put it in the smoker first though.
I have a Bradley electric and love it. Electric is super easy and no fuss. Mine has a push feed auto smoke puck feeder to keep the door closed too. Just set the length of time for the smoke and every 20 minutes it will push a new smoke puck onto a heat element and keep the smoke going. I foil everything after it reaches 160F to keep it nice and moist.
Finished meat wrapped in foil in a cooler will keep warm for hours. Add a towel or newspaper on top and it extends that time almost indefinitely.
Important to note, when doing pork loins; there's no need to cook past 150F anymore. Many people still cook up to 165F and dry it out. 150F leaves it nice and moist with great tenderness.
Finished meat wrapped in foil in a cooler will keep warm for hours. Add a towel or newspaper on top and it extends that time almost indefinitely.
Important to note, when doing pork loins; there's no need to cook past 150F anymore. Many people still cook up to 165F and dry it out. 150F leaves it nice and moist with great tenderness.
Tell her the same thing and invite her over sometime when her husband's out of town.
I agree on the moist part but you also lose some good bark. Each person has their own preference. I don't foil mine till way later.
The puck brinkman was just on Steve Raichlen's PBS show last weekend.
Love my electric smoker, I do ribs, chicken, brisket, loins, turkey etc. just set the temp and time and let her roll.
Well I smoked my first brisket yesterday. A few things I've learned:
*The basic salt/pepper rub is excellent. I'll use this again in the future.
*I had heard about "the stall" at around 160 degrees. They weren't kidding. I bet it stayed at 160 for nearly 2 hours.
*I pulled it at 200, wrapped it in tin foil and then a blanket, put it in a cooler for an hour. This worked fine.
In the end I was happy with the texture and flavor but it was a little dry for my taste. I think next time I'll try to wrap it at 160 and stick it back in.
*The basic salt/pepper rub is excellent. I'll use this again in the future.
*I had heard about "the stall" at around 160 degrees. They weren't kidding. I bet it stayed at 160 for nearly 2 hours.
*I pulled it at 200, wrapped it in tin foil and then a blanket, put it in a cooler for an hour. This worked fine.
In the end I was happy with the texture and flavor but it was a little dry for my taste. I think next time I'll try to wrap it at 160 and stick it back in.
They really are almost fool proof. The only thing I've ever been disappointed in was brat. I threw some in while I was smoking some ribs. They were crunchy on the outside and mushy on the inside. But the ribs, pulled pork, pork loin, and beer can chicken I've done have all been great. Internal meat temp is the key. Also try not to open door unless you have to. "If you are looking..... it's not cooking!!"
Try injecting with beef broth first and then adding some more beef broth before you foil at 160
All you beer can chicken lovers should read this http://www.nakedwhiz.com/beercanchicken.htm
i used to do beer can chickens but now just spatchcock them. They cook faster and are just as good
