Toggle sidebar

Recent content by padrehomer

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. padrehomer

    Brisket this Christmas Eve

    7 hours in and I just checked the briskets. The thermometer slid right in and they're at 185-190. Wrapped them in foil and switched the top with the bottom, put more water in the pan. Going to let them go for another hour, will take pics when I pull them.
  2. padrehomer

    Brisket this Christmas Eve

    So with the iron fire box raised off of the element a few millimeters and using dry hickory chunks, finally getting a lot of smoke about 3 hours in.
  3. padrehomer

    Brisket this Christmas Eve

    I went and got some lava rock to place around the heating element to raise the fire box above so it doesn't touch. I also bought hickory chunks and put them upright in the firebox. I am warming it up right now and will be putting in the meat soon.
  4. padrehomer

    Brisket this Christmas Eve

    Thanks for the suggestions! I started my marinating this morning and I'll be up at around 6 tomorrow trying it out. If I can I am going to try and hit the store for some wood chunks instead of chips and place at the front of the heating element, in between. I also will try wrapping it in foil...
  5. padrehomer

    Brisket this Christmas Eve

    Hey, I have a Brinkmann electric, just the basic red one and I've been using it for about a year now and I've been happy with the results so far. I have even done brisket a couple of times with pretty good results, but this week I am planning on doing another one (about 11 lb, cut in two) and I...
See more
Top Bottom
Back
Clicky