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Beginner here

post #1 of 7
Thread Starter 

I have an electric masterbuilt smoker and I want  smoke 6 chicken breast a with a 2 pound beef brisket, any suggestions on how long and what temp to use?

post #2 of 7

Welcome to the board! If you're just starting, Use the Search to look up your smoker and see how people use them. I'd suggest holding off on the brisket, just cook some batches of chicken to get the hang of the smoker first.


You might consider roasting a brisket (or ribs) in the oven, just to learn what time/temp combination gives you the results you like - also maybe experiment with rubs. Then try to match that with the smoker.

post #3 of 7

A 2lb brisket? Is it a trimmed piece of the flat? I tried one of those once and it was terrible since it didn't have any fat. You really need a whole untrimmed brisket to get enough fat.


Also, I like chicken cooked hotter than brisket so I would keep them separate. 


Are the breast bone-in skin-on?

post #4 of 7
Thread Starter 

These are no bone-no skin chicken breasts and the brisket has a thin layer of fat to it, relative to the size.

post #5 of 7

I'd go 250ish for temp and cook until the meat reads the correct temps.  Usually I'd just gill the chicken. 

post #6 of 7

Cook at 225*F to 250*F , for your Smoker , cook Breast to 165*F internal temp. , check with a good thermometer or better yet a Probe type Therm.


Watch the temp. of the Chicken go up and at about 10 to 20 min. before taking it off ,add your Sauce ( if any) , this will prevent Charring of the Sugars and


giving an off taste.


Its best ou hold off on the Brisky . Practice with easer meats such a more Chicken , Fatties , snacks like ABT's , Armadillo Eggs , Bacon Candy and Pork


Bombs . Get to doing these well then try a Pork Butt (bone in)and practice with them a bit.  Your next step would be to do Tenderloins and Chuck Roast.


When you get a hang of how your Smoker works and how it cooks , you can then start with larger and harder cuts of Meat.


Do yourself a favor and don't Jade yourself , practice and patience are your goals.   


Have fun and  . . .

post #7 of 7
If you really want to smoke that 2 lb brisket flat, inject it along the grain with a lot of melted, seasoned, cooled butter just before you put it in the smoker. Trust me, you be glad you did. It turns solid in the cold meat but makes a difference.
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