I made this on my work in progress electric smoker I'm working on. Worked well for the 14 hours it took to get to the IT of 190.
All the neighbors were happy with it!
Mighty good looking brisket! I too enjoy my electric smoker for ease. Have you ever put a few charcoal briquettes in with your wood chips or whatever you use for smoke? Personally I haven't tried it but I have read several posts about people doing that to get a better smoke ring with electric. I am going to give it a try this weekend when I do my first pork butt for pulled pork.
I did two 18lb'rs two weekends ago, it was a job. They turned out pretty good. After 5 hours I wrapped in foil, then cooked to 200 degrees. I think next time I'm going to wrap at my preferred color temp, which is a bit lighter than the dark bark I got at 5 hrs, and wrap then to preserve. I try to cook at 250-275.
I did a brisket the weekend before that and I didn't wrap it since I wanted to see how it fared. Let's just say I wasted that money, it was extremely dry and chewy. So I'm convinced on wrapping, just want to perfect it. What temp did you do that one at and do you wrap at all?