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post #1 of 4
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Jim in Northern Delaware I have a modified charbroil 30" verticle electric smoker

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 4

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

post #3 of 4
Greetings Jim! Wow, what are the odds.. The 2 of us, from the same tiny state, joining the forums at almost the same time and posting introductions merely seconds apart?.. Nice to meet ya!

post #4 of 4


texas.gif  Good morning and welcome to the forum, from a chilly and drizzle day here in East Texas. Lots of great people with tons of information on just about  everything.



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