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Message
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 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 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 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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