Smoking my first Brisket.

Discussion in 'Beef' started by mjcastella, Jul 10, 2015.

  1. mjcastella

    mjcastella Newbie

    Just got a new master build electric smoker this week and i'm being ambitious and trying out a brisket. after about three hours i started getting the nasty thick white smoke i opened it and changed the wood and instead used soaked chips .I am using hickory wood chips because we had no chunks and didn't have time to get any could that be the reason they are smoldering so easily and making white smoke? ps i am maintaining about 225 degrees f. Thanks for any help.
     
  2. aggie94

    aggie94 Smoking Fanatic

    Well its a little late but how did it turn out?  Don't have any experience with an electric smoker but bbq seems to take a lot of experimentation to see what works for you.  The chips should have more surface area than chunks, that could make a difference.  Not sure why it took 3 hours for the smoke to get thicker.
     
    Last edited: Jul 14, 2015

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