Recent content by katysmoker

While I regret not being able to try the brisket while it was still warm out of the smoker (bed time), it sure was easy to slice nice and thin cold from the fridge this morning! I warmed up a bunch of thin slices in the micro and ate it with rosemary sourdough with american cheese and mayo. It...

I took it out at 9:00 after 15 hours - thermo showed 193 degrees. I don't have a big cooler, so I put it on a cookie sheet with a folder towel under it, and two folded towels on top. Went to bed. Woke up at 1:00 a.m. for bathroom, and took towels off - it was still quite hot, but put it in the...

Thanks! I will report results!

Well I wrapped it in foil at around 160 degrees (which it reached in about eight hours). I'm now coming up on 12 hours, and it's at about 182. At this rate I'm thinking it could take a total of 14 to even 16 hours. Does that sound long for an 8 lb. brisket?

Thanks - I did not inject, and was not aware that letting it come to room temp was an issue.

Can you provide more detail on your jerky recipe? Thanks.

Howdy everybody. I just put an 8 lb "super trim" brisket from HEB into my new (seasoned) Masterbuilt 30" electric smoker at 6:00 a.m. Put a good coat of Adams Texas-style low and slow rub on it for about 18 hours. Took it out of fridge at 1:00 a.m. to come to room temperature. Using pecan chips...