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post #1 of 3
Thread Starter 
I have a electric smoker I've already smoked brisket and pork shoulder and both of them came out terrible so any help would be greatly appreciated our use all different kinds of wood please help
post #2 of 3

texas.gif  Good evening and welcome to the forum, from a cold and dreary day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.




post #3 of 3
Sorry your first smokes went bad. More information about the process you used would help us try to figure out where you went wrong.

One common problem with first smokes is the fact that MOST built in thermometers are way off. Lots of members report 30-50 or more degrees off. That will usually cause a failure being either over or under cooked. Do not try to smoke by the clock on anything except for ribs with the 3-2-1 method. Go by the internal temperature of the meat.

You can learn a mass of information from reading this forum and the search bar up top will open the doors to almost anything you ask about. If not, just ask here and someone will have the answer.

Good luck

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