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New Smoker

post #1 of 3
Thread Starter 
Santa was good to me, new electric smoker. Live in Texas. About to get my CHL license. Started with wings (fair), then ribs (good - liked BBR better than St.Louis cut). Next is brisket for Super Bowl, hope I can figure out this site enough to get some help on time and temp.
post #2 of 3

Welcome to SMF!


Plenty of info on brisket cooking on here.


Just use the search bar & type in brisket.


Depending on the size of your brisket you may be looking at 18 hours @ 225. Looking for an internal meat temp of 195-205, or when a toothpick goes in with little to no resistance.



post #3 of 3
Welcome from SC, Jim. It's good to have you on this great site. There are lots of really good folks here who are always eager to share their ideas and tips. All you have to do is ask and keep reading.

Good luck and keep smokin', Joe
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