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First time smoking brisket in Masterbuilt Electric Smoker. I need help

post #1 of 3
Thread Starter 
I am smoking a 4 pound brisket in an electric smoker. I know it's a small piece of meat but I wanted to try it before I invested into a bigger challenge. Here are my questions.
1. At what temp do I cook and for how long?
2. How often do I add woodchips? It says not to apply more than 1/4 cup at a time. I have made the mistake of over smoking things in the past. What's a good method?
3. Do I need to wrap it in foil?
4. Any other suggestions?!!
Thanks for your help!
post #2 of 3
Quote:
Originally Posted by andrja01 View Post

I am smoking a 4 pound brisket in an electric smoker. I know it's a small piece of meat but I wanted to try it before I invested into a bigger challenge. Here are my questions.
1. At what temp do I cook and for how long? I prefer 225°-250° It is gone when it is done. At 185° start probing with a toothpick. When it probes like butter it is done. PATIENCE!
2. How often do I add woodchips? It says not to apply more than 1/4 cup at a time. I have made the mistake of over smoking things in the past. What's a good method? I add smoke the whole time. Don't add to much as you only want TBS. Some people don't care for as strong of a smoke so it is up to you.
3. Do I need to wrap it in foil? I don't foil but some do. It is up to you.
4. Any other suggestions?!! Replace the water with sand or gravel and cover with foil. Think about getting a AMNPS for smoke. Remember it is done when it is done not when you want it to be done.
Thanks for your help!

Remember to post a Qview. I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome?

Happy smoken.

David

post #3 of 3

Be looking forward to pictures

 

Gary

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