2 lb. brisket in my Old Smokey Electric Smoker - Smoking Meat …
WEBMay 5, 2012 · Another way to guarantee a tender moist hunk of brisket brisket is to wrap it in foil after the cook. Like a good steak, it'll need about 20 minutes to rest (more time for more meat, though). You ca also foil it when it reaches about 160-165 degrees, and finish cooking it on the smoker or in the oven.
Smoker turned off while smoking a brisket
WEBJul 22, 2016 · Hello. This is my first post. I have never tried smoking a brisket before now. I have a Traeger. Last night I had the smoker temp running at about 150F and the internal temp of the brisket was at 122F. When I woke up this morning the Smoker temp was at 82F and the brisket was at 87F. Would I...
Brisket - Cooked to perfection on Electric Smoker Masterbuilt
WEBMay 1, 2016 · throw it in the smoker at 225 with the Amaze-n pellet smoker filled with HICKORY (Going Texas style here). Note the smoker only needs to be half full, as the smoke on meat will only be for 4-5 hrs; Install the meat thermometer; Cook for about 4 hrs till an internal temp of 150
Brisket in electric smoker? - Smoking Meat Forums
WEBDec 15, 2014 · If so, I'm thinking the turkey is going in the electric smoker and the brisket is going in the kettle. Just don't want to mess with coals all day. Just don't want to mess with coals all day. My grandfather in law is coming in from Houston, so I …
How to properly smoke 2.5 pound brisket - Smoking Meat Forums
WEBMay 28, 2015 · First time I smoked a small piece of brisket I smoked it around 225-230 degrees, but it seemed like it was cooking very fast (within a couple hours internal temp was up to 160) I then foiled, and threw it back in the smoker and got the internal temp up to 195, but I didn't get any elasticity, and wasn't tender, pretty tough.
Old Smokey (Electric) Brisket - Smoking Meat Forums
WEBAug 1, 2015. #1. So this is my first time doing a beef brisket, roughly 9lbs, in my 5 years old electric Old Smokey. Last night I seasons it with a favoured rub; Smoked Paprika, Raw Sugar, Salt and mixes of garlic, hot pepper and onion powders. With the aid of a digit thermometer and guess work, I set the smoker to the 200 to 210 range.
brisket on top or bottom rack? - Smoking Meat Forums
WEBFeb 24, 2008. #1. I have a Brinkman ECB H2O smoker and I'm smoking a 7lb brisket today. Should I put the brisket on the top or bottom rack? The smoker has a couple of slight mods including a real temperature gauge on the lid and a rack on the coal pan to raise the coals above the fans for better air flow. Thanks in advance for any advice.
Brisket in Masterbuilt Pro Electric Smoker help | Smoking Meat …
WEBApr 28, 2014 · I recently gave a 5+lb beef brisket a try in my Masterbuilt Pro Digital Electric Smoker. I used the built-in meat probe to keep track of the internal temperature. I started the smoking at 200 degrees F at around 7am and noticed just before 10am that the temperature was already at 170 and climbing quickly.
Brisket in the Cajun Injector - Smoking Meat Forums
WEBFeb 23, 2014. #1. This last Christmas I picked up a dual door Cajun Injector electric smoker. I wanted. to have something to smoke a bunch of fish on during the summer when we catch. Salmon, Ling Cod and Halibut. It is by far the best at doing this then using any of. my other smokers. Normally for a Brisket I would fire up my big smoker and get ...
Smoking Brisket overnight? | Smoking Meat Forums - The Best …
WEBMay 26, 2013 · Total meal. Brisket smoked. Sausage links smoked then put in a bell pepper and onion mix. Cabbage coared and smoked with butter. My famous buttery dutch oven sliced pktatoesand onions with corn on the cob in it to drowned in butter for hours. Tganks for any help and advice Tom.