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5thwheeleroldma's avatar
5thwheeleroldma
Explorer
Oct 06, 2014

Electric Smoker----Professional Brisket Results???

I seem incapable of cooking a brisket like I used to get at good BBQ joints. I first tried a Weber, with the fire offset; then tried a ceramic egg type pit with a pizza stone beneath the brisket. Ne...
Super_Dave's avatar
Super_Dave
Explorer
Oct 08, 2014
Muddydogs wrote:
5thwheeleroldman wrote:
I think I can't cook long enough and low enough. My brisket gets charred on the outside before I reach the proper consistency inside.


You need to manage your heat better. Are you using any type of temp device so you know whats going on inside the smoker?

I think he knows what's going on inside but just struggles to manipulate it when it deviates from the range.

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