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re: Go to rub - brisket and Boston butt
Posted on 12/16/15 at 1:10 pm to GeauxTigers0107
Posted on 12/16/15 at 1:10 pm to GeauxTigers0107
Thats some tasty looking brisket.
Any of yall using electric smokers? My dad just got one and I am having trouble getting enough smoke flavor out of it. Not sure if I am putting too many wood chips or what. Only used a traditional side by side smoker.
Any of yall using electric smokers? My dad just got one and I am having trouble getting enough smoke flavor out of it. Not sure if I am putting too many wood chips or what. Only used a traditional side by side smoker.
3
Posted on 12/16/15 at 1:13 pm to GREENHEAD22
honestly i dont use wood ships in the electric smoker... you need to use the chunks and make sure there is smoke pouring out from beginning to when you wrap it.
Posted on 12/16/15 at 1:25 pm to GREENHEAD22
Thanks. And no on the electric smoker for me. Folks that have 'em seem to like 'em well enough and I've tried food off of 'em and I agree with you...just not much smoke at all. I have a traditional offset stick burner. It's more work but I get some satisfaction out of doing it the hard way, I guess.
My offset:
New Braunfels
My offset:
New Braunfels
Posted on 12/16/15 at 1:43 pm to GREENHEAD22
I make my own rubs for both. I'm not Aaron Franklin and don't buy $120 briskets, I use more stuff than pepper and salt.
Which one? If you don't have a nice one that uses wood chunks, you need to get something like an AMNPS that uses pellets to get a really nice smoke. Don't water soak your chips either, if you stick with chips, you are just delaying the right type of thin blue smoke that flavors the food.
quote:
Any of yall using electric smokers?
Which one? If you don't have a nice one that uses wood chunks, you need to get something like an AMNPS that uses pellets to get a really nice smoke. Don't water soak your chips either, if you stick with chips, you are just delaying the right type of thin blue smoke that flavors the food.
This post was edited on 12/16/15 at 1:52 pm
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