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Started By
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Smoking a brisket in electric smoker.
Posted on 8/13/16 at 11:05 pm
Posted on 8/13/16 at 11:05 pm
Don't say F&D bc I bring all my food threads there and very rarely get the info I am looking for.
Going to do 4 hours unwrapped then wrap for the rest. Any body do this? If so at what temp do you usually wrap it at and when do you take it off the heat? Also what's your preferred wood for brisket? Tia
Going to do 4 hours unwrapped then wrap for the rest. Any body do this? If so at what temp do you usually wrap it at and when do you take it off the heat? Also what's your preferred wood for brisket? Tia
5
Posted on 8/13/16 at 11:15 pm to GREENHEAD22
225
Pecan
Smoke uncovered till internal is 160 ish
Wrap tight with foil and you can keep in smoker or put in oven and can raise temp to 275 and keep going till internal temp is 195-200, then take out and wrap in towels and put in an ice chest for an hour or so
Pecan
Smoke uncovered till internal is 160 ish
Wrap tight with foil and you can keep in smoker or put in oven and can raise temp to 275 and keep going till internal temp is 195-200, then take out and wrap in towels and put in an ice chest for an hour or so
Posted on 8/14/16 at 8:19 am to GREENHEAD22
Never did one of a electric smoker but last one I did I smoked unwrapped for 12 at 225
You want to pull it off when you get the internal temp to the right temperature. I think brisket is like 180 but a simple google search will tell you. If you get it above that temp for to long it will start to dry out
ETA: I should have read Tigerpaw's response first. He pretty much covered it
You want to pull it off when you get the internal temp to the right temperature. I think brisket is like 180 but a simple google search will tell you. If you get it above that temp for to long it will start to dry out
ETA: I should have read Tigerpaw's response first. He pretty much covered it
This post was edited on 8/14/16 at 8:33 am
Posted on 8/14/16 at 8:31 am to MorningWood
I've never wrapped and had great results.
What's the point? Serious question. Wouldn't the wrap make the bark mushy?
What's the point? Serious question. Wouldn't the wrap make the bark mushy?
Posted on 8/14/16 at 8:35 am to poochie
Some people don't like the bark and you can normally cook it faster by wrapping it if you don't want to spend 8 to 12 hours baby sitting it.
Posted on 8/14/16 at 10:01 am to GREENHEAD22
I like smoking brisket at 210-225 degrees with apple and pecan wood.
Low and slow. Cook it one hour per lb
Low and slow. Cook it one hour per lb
Posted on 8/14/16 at 10:07 am to poochie
Wrapping it just gets you over the stall, can cook a 12-14 lb brisket in 5 hours vs 13
Posted on 8/14/16 at 11:08 am to Tigerpaw123
Coat with cajun mustard and favorite rub - let sit for 24hrs to marinate - no wrap - fat cap down - usually smoke with apple or pecan, smoke as much as you want I use an amazen tray and it smokes the entire time - set temp 235-250, top vent 1/2 open - fill water pan about half full of apple cider vinegar - cook to an internal temp of about 195 - pull out of smoker wrap in foil place in cooler for an hour, place towels on top to take up empty cooler space
This post was edited on 8/14/16 at 11:09 am
Posted on 8/14/16 at 11:44 am to GREENHEAD22
quote:
Going to do 4 hours unwrapped then wrap for the rest. Any body do this? If so at what temp do you usually wrap it at and when do you take it off the heat? Also what's your preferred wood for brisket? Tia
I do about 4-5 hours unwrapped, then 4-5 wrapped. I try to be between 200-225 all the time. I take it off the heat about an hour before eating.
I use Pecan and sometimes Hickory. Have tried it with Cherry and it's good as well.
I use charcoal.
Posted on 8/14/16 at 12:14 pm to kywildcatfanone
I recommend wrapping in pink butcher paper over foil. Butcher paper will allow meat to breathe saving your bark. Foil basically steams the meat causing you to loose the bark you work so hard to create. Personally I prefer not to wrap at all just low and slow..
Posted on 8/14/16 at 12:26 pm to lacajun069
I marinate in allegro. Let it go an hour, then wrap it in foil and pour the marinade in there with it. Never turns out dry.
Posted on 8/14/16 at 2:29 pm to GREENHEAD22
All good info in this thread, low and slow, wrap it, but cooking to 200 internal temp is to much for my liking, the meat just shreds and falls apart when you try to slice it. But maybe some people like it that way. 188-190 is where I pull it off.
I like a long rest at room temp, 2-3 hours then pop it in a warm oven, slice and serve.
I like a long rest at room temp, 2-3 hours then pop it in a warm oven, slice and serve.
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