shrews824
Member
I'm really wanting to do a Brisket. I've only tried one other a few years ago. I used my old Masterbuilt electric smoker. I babied that Brisket all day and monitored the temp like a hawk. When it reached temp, I pulled it off the smoker and wrapped it for about 45 minutes. Needless to say it was one of the worst pieces of meat I have ever eaten. Dry as a bone!!! I was so frustrated after spending nearly 16 hours with it and it turned out so bad. Not to mention the expense of the Brisket itself.
Do any of you guys/gals have any tips or tricks with regards to using the Smokin'-It smokers? I love Brisket, but have quite a bit of hesitancy with trying it again.
I'm really confident in my pork and poultry smokes. Now, I want to be confident in my beef smokes.
Thanks in advance,
Scott
Do any of you guys/gals have any tips or tricks with regards to using the Smokin'-It smokers? I love Brisket, but have quite a bit of hesitancy with trying it again.
I'm really confident in my pork and poultry smokes. Now, I want to be confident in my beef smokes.
Thanks in advance,
Scott