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post #1 of 2
Thread Starter 

Ok so I started out with a baby step getting a charbroil 30" verticle electric smoker for Christmas

Im pretty good with grilling but this is a whole other world.....I bought different types of wood chips ...apple pecan mesquite hickory ... bought a whole brisket .. trimmed it down and separated the flat from the point since I was planning to do the flat first .... covered it in Lawry's beef rub ..... overcooked the damn thing came out dry and brittle very little smoke flavor

......I decided to modify this thing with some stainless steele brass and an aquarium air pump..... Works like a charm now .... cooked the point on 200 deg loaded up an aluminum pan with water plus the original water pan .... did a 6 hour smoke then removed the point to a deep pan with a grate to keep the brisket off the pan ....I poured the water and drippings it caught into the pan for steaming the brisket covered tightly with aluminum foil for two more hours at 200 in a coverction oven .... pretty friggin sweet .........brisket tasted like real NY pastrami without the pink salt cure ....

post #2 of 2

Hello.  Welcome.  I see this is your first post.  Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello".  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Keep Smokin!


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