Brisket In An Electric Smoker

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brisketboy
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2011/08/31 13:06:47 (permalink)

Brisket In An Electric Smoker

Once again I come to the fount of wisdom of all things barbeque. It has been plus 79triple digit days here in Texas as Twinwillow can attest and I am concerned about firing up my brick pit. Hell, I'm concerned about firing up anything it's so dry. So my question is: has any one here successfully smoked a brisket using an electric smoker. I know it won't be anything like the pit, but I do want one for Labor Day. Thanks in advance.
#1

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    mar52
    Sirloin
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    Re:Brisket In An Electric Smoker 2011/08/31 13:29:20 (permalink)
    Start it now.
     
    I used the Cookshack to smoke a brisket and it took almost an entire day for the brisket to attain a softness less than shoe leather.
     
    When it was finished, it was excellent so it can be done.
     
    Then, when you're done with the brisket you can do chickens.  They're wonderful.   You could always call youself AKAbrisketboy after eating chicken.
    post edited by mar52 - 2011/08/31 13:35:49
    #2
    CajunKing
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    Re:Brisket In An Electric Smoker 2011/08/31 18:45:51 (permalink)
    My cookshack will do a (8-10lb) brisket in about 14 hours @ 225 degrees.
     
    Well 14-16 hours depending on weather
    #3
    Foodbme
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    Re:Brisket In An Electric Smoker 2011/09/01 03:27:25 (permalink)
    It doesn't matter what the heat source is---225 degrees is 225 degrees. What does matter is the features of the unit. Size, Construction to keep a steady heat, a thermometer, Adjustable temp control, ease of loading meat and smoke source to name a few.
    Here's a review of 2 different electric units. Jeff is a pretty obective guy. BUT he does push hard to sell his rub and sauce recipes, his main source of income. I bought them and they're pretty good.
    The Cajun Injector model is made for them by someone else. It looks familiar but I can't put my finger on it.
    http://www.smoking-meat.com/electric-meat-smoker.html
    post edited by Foodbme - 2011/09/01 03:28:39
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    kman160
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    Re:Brisket In An Electric Smoker 2011/09/01 08:07:28 (permalink)
    10-14 hrs on my Cookshack with hunks of hickory. It ain't done til it's done. Keep a thermometer handy after the first 8 hrs. 
    #5
    Twinwillow
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    Re:Brisket In An Electric Smoker 2011/09/01 10:34:26 (permalink)
    brisketboy, I'm staying indoors until mid-October! However, your brisket will do great in your electric smoker. I like to do mine with a few chunks of post oak (ala Louie Mueller) soaked for at least 8 hours so they smoke rather than burn.
    Also, dump a large bottle of Dr. Pepper in your water bowl along with some Worcestershire sauce and liquid hickory smoke. And then remember, low and slow....... I'm going to an indoor rib party this weekend. The host has ordered ribs from four different places in Dallas. Stay cool, my friend. Have a Shiner and a great Texas sized weekend.
    post edited by Twinwillow - 2011/09/01 10:37:13
    #6
    brisketboy
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    Re:Brisket In An Electric Smoker 2011/09/01 10:36:41 (permalink)
    Thank you for all the good advice. I'm going to give it a shot. One question remains and that is...will the meat develope a bark and smoke ring similar to one done in a woodburning pit?
    #7
    Twinwillow
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    Re:Brisket In An Electric Smoker 2011/09/01 10:38:12 (permalink)
    Yes, it should.
    #8
    brisketboy
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    Re:Brisket In An Electric Smoker 2011/09/01 10:38:36 (permalink)
    Thanks Twinwillow, I may emerge around midoctober as well. I will give the Dr Pepper a shot.
    #9
    Foodbme
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    Re:Brisket In An Electric Smoker 2011/09/01 13:18:23 (permalink)
    brisketboy
    Thanks Twinwillow, I may emerge around midoctober as well. I will give the Dr Pepper a shot.

    Out here in God's Country, we just put our meat in a covered grill, don't bother turning it on and it cooks itself!!
    #10
    Foodbme
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    Re:Brisket In An Electric Smoker 2011/09/01 13:48:05 (permalink)
    Here's some tips from Jeff at www.smoking-meat.com ;
     Keep in mind he sells his rub recipe.
    Smoking Brisket
    • Purchase a whole packer brisket for best flavor in the 9-11 pound range.
    • Trim fat to about 1/4 inch then score the fat horizontally, vertically and diagonally at 1" intervals to allow the seasoning and the smoke to get to the meat a lot easier.
    • Use mustard or cooking oil to moisten the surface of the brisket before adding rub as this will help the seasoning to stick to the meat.
    • Use about 1-2 cups of my rub recipe on the brisket for amazing flavor and crust.
    • Place the brisket fat side up directly on the grate for a nice bark and to allow the fat to melt and baste the brisket.
    • Keep the smoker at about 225 degrees to keep the rub from burning and to end up with a great tasting brisket
    • If you are using a charcoal, electric or gas smoker, keep the smoke flowing for at least 4-6 hours for a nice smoky flavor.
    • I recommend hickory, mesquite and pecan or a mix of these for a great flavor.
    • Cook the brisket in a foil pan for super juicy brisket. The downside is that the bark or outside of the brisket stays soft instead of forming a crust. Fat side up x 2 hrs, fat side down x 2 hrs then back to fat side up until it's done.
    • Brisket is NOT done and will NOT be tender enough until it gets to about 200 degrees internally. Be patient and use a digital probe meat thermometer to let you know when it's done.
    • Brisket is usually figured at about 1.5 hours per pound however, let the temperature rather than the time determine when the brisket is done.
    • Let it rest for at least 20-30 minutes once it's done before slicing it to retain the tasty juices.
    • Slice across the grain to accentuate the tenderness of the meat.
    • If it doesn't seem juicy enough, mix a couple tablespoons of my rub recipe with a cup of beef broth and pour over the slices just before serving. NO more dry brisket.
     
    #11
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