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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...
Laman's avatar
Laman
Explorer
Nov 05, 2014
I have never had a problem keeping my Big Green Egg at 225 degrees for 12 to 14 hours with the proper amount of lump charcoal, it is pretty much get it to your temperature, load the meat, and forget until the meat temperature is met. My neighbor has a ceramic knock-off and can't come close to that.

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