2 lb. brisket in my Old Smokey Electric Smoker - Smoking Meat …
May 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.
How to properly smoke 2.5 pound brisket - Smoking Meat Forums
May 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.
Smoker turned off while smoking a brisket
Jul 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 in electric smoker? - Smoking Meat Forums
Dec 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 need to nail this brisket haha.
Old Smokey (Electric) Brisket - Smoking Meat Forums
Aug 1, 2015 · 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 - Cooked to perfection on Electric Smoker Masterbuilt
May 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
Electric smokers, Fat side up or Down? - Smoking Meat Forums
Mar 9, 2013 · I have a masterbuilt 30 inch electric smoker with the heating element at the bottom. I am a firm believer on smokers with a side fire box to always smoke fat side up, but with my new electric smoker I have noticed that if I smoke fat side up the meat (brisket and pork shoulder) tends to dry out a little.
Smoking Brisket overnight? | Smoking Meat Forums - The Best …
May 26, 2013 · Hi, I would like any input on info for smoking a brisket overnight. I have a masterbuilt electric smoker with remote and probe thay ill be using & it can get upto 300f and i have about an 8-9 lb brisket with nice fat layer on it. I have smoked brisket before but never overnight, this time i was thinking about possibly try to start the smoking ...
Brisket on my SM066 electric smoker - Smoking Meat Forums
May 30, 2023 · I smoked a 20-pound brisket on Sunday (05-27/28-23). I had family in town for my daughter’s high school graduation. I used my CookShack SM066 electric smoker. This was my first brisket on this smoker. Cook time was 12 hours and 45 minutes and the brisket was held at 150 degrees for six hours. Start time was 2300 on 05-27-23.
First brisket in Masterbuilt electric smoker | Smoking Meat Forums ...
Jan 15, 2017 · Howdy everybody. I just put an 8 lb "super trim" brisket from HEB into my new (seasoned) Masterbuilt 30" electric smoker at 6:00 a.m. Put a good coat of Adams Texas-style low and slow rub on it for about 18 hours. Took it out of fridge at 1:00 a.m. to come to room temperature. Using pecan chips...