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re: Smoking a brisket in electric smoker.
Posted on 8/14/16 at 11:44 am to GREENHEAD22
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.
1
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..
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