I attempted my first brisket this weekend. It was tasty, but it cooked way too fast. I did a rub the night before, took the briskey out of the fridge 1 hour before putting it in the smoker. I have a Maverick smoker thermometer, the smoker was at 244 degrees when I put the meat on.
I added 4 decent size chunks of hickory. The temp jumped to 285 for some time, then dropped to 265 and basically stayed there.
The internal temp was 160 after 2 1/2 hours. I foiled it and put it back in the smoker till it reached 190. This was in less than 4 hours total time in the smoker. I wrapped the foiled brisket in several towels and put it in a cooler out in the sun to finish "slow" cooking. The brisket was pretty tasty, but concerns me that it cooked soooo fast.
By the way, it was a 7 lb brisket from Wal-mart.
Any ideas how to keep the temps down using an electric ECB?
Seems the temps are rising due to adding wood chunks. maybe anothe rmethod of smoking the wood?
Any ideas would be greatly appreciated.