Smokin Jon
New member
11-25-20 – 11.5 lb. Brisket
• Dry Rub: 8 hours prior to cooking
• Light water spritz on meat when put into smoker.
• Cooked Unwrapped
• Food on at 5:00 pm out at 4:45 am. Total Cook Time = 11.75 Hours
• Wrapped and rested in cooler x 3 hours.
• Smoker Program:
• 95% Power Setting
• 3 Step-Program as in picture.
• Majority of cook temp was 220F at thermostat and 231F at probe next to meat.
• Food Internal Temperature: 201 F and probe tender
• Wood Type: Air dried pecan, white oak – Largest chunks in the middle .
• Amount of Wood: 10.5 oz. = 297 grams
• Smokin-It SS Chip Screen
• Wood was 100% charcoal/ash.
• Food Taste: Good n smoky. No acrid taste
Really liking this smoker.
Finally getting to the set-it-and-forget-it stage!
• Dry Rub: 8 hours prior to cooking
• Light water spritz on meat when put into smoker.
• Cooked Unwrapped
• Food on at 5:00 pm out at 4:45 am. Total Cook Time = 11.75 Hours
• Wrapped and rested in cooler x 3 hours.
• Smoker Program:
• 95% Power Setting
• 3 Step-Program as in picture.
• Majority of cook temp was 220F at thermostat and 231F at probe next to meat.
• Food Internal Temperature: 201 F and probe tender
• Wood Type: Air dried pecan, white oak – Largest chunks in the middle .
• Amount of Wood: 10.5 oz. = 297 grams
• Smokin-It SS Chip Screen
• Wood was 100% charcoal/ash.
• Food Taste: Good n smoky. No acrid taste
Really liking this smoker.
Finally getting to the set-it-and-forget-it stage!
