- Jun 12, 2018
- 21
- 1
Smoking my first brisket in an electric smoker. Some recipes say to leave the brisket in a disposable aluminum pan, others say to just put it on the rack. Which is better!?
If the brisket sits in a pan, it won't develop bark where it's wet.
I prefer the rack, a Pan makes it easier to get out though..
I run a MES, so I don't put -any thing- in the water pan. I did once and it actually turned a 20 hour smoke into 34 hours.Thanks! Maybe you’ll know. Some recipes say fill the drip tray with water. Others say Apple cider vinegar. Which do you prefer and is there much of a taste difference?
Oh wow that’s crazy. I have a 9 lb brisket so I thinking it’s going to be in the neighbourhood of 10 hours or so. Do you think anything in the drip tray would extend that? I have the exact same smoker as you.I run a MES, so I don't put -any thing- in the water pan. I did once and it actually turned a 20 hour smoke into 34 hours.
Don't put -any- liquid in a MES Electric Smoker. They're crazy well insulated. You add liquid and it has problems ever going over 170f IT. Also 10 hours will likely turn out much longer ;) Brisket is done when it decides it is, and not before. Remember 205f IT is just a time to start shoving some thing into it to see if it's butter tender.Oh wow that’s crazy. I have a 9 lb brisket so I thinking it’s going to be in the neighbourhood of 10 hours or so. Do you think anything in the drip tray would extend that? I have the exact same smoker as you.
Oh wow ok. Thanks for all the help! I’ll keep it dry and start looking at it when it’s around 200!Don't put -any- liquid in a MES Electric Smoker. They're crazy well insulated. You add liquid and it has problems ever going over 170f IT. Also 10 hours will likely turn out much longer ;) Brisket is done when it decides it is, and not before. Remember 205f IT is just a time to start shoving some thing into it to see if it's butter tender.
I'd strongly suggest looking at some step by step type things, or at least posting your full plan here..but yah. Brisket has -alot- of fat, so it's hard to really dry it out, and when I put water in a pan so said drippings didn't burn to the water pan to make Au Jus..wasn't worth it. Hyper smokey and salty liquid, wasn't all that good. Better off with a bit of canned beef broth to reheat it etc.Oh wow ok. Thanks for all the help! I’ll keep it dry and start looking at it when it’s around 200!
Wicked! And just to be sure, fat side up?I'd strongly suggest looking at some step by step type things, or at least posting your full plan here..but yah. Brisket has -alot- of fat, so it's hard to really dry it out, and when I put water in a pan so said drippings didn't burn to the water pan to make Au Jus..wasn't worth it. Hyper smokey and salty liquid, wasn't all that good. Better off with a bit of canned beef broth to reheat it etc.
As with all things, there is always a debate on that, but I do every thing fat side up my self. I hope you have better trimming skills then I do..as in, I have no knife to trim a brisket.. LOLWicked! And just to be sure, fat side up?
Thanks Al. It’s just a flat. But I don’t think I can fit the pan that I have in the smoker. So the rack it is. And here we go haha. Wish me luck o_OYou didn't say whether you had a full packer or just a flat.
If it's a full packer then on the rack, if it's just a flat then I would suggest you smoke it in a pan.
Al
You got this! Some one get the man a few pots of coffee.. lolThanks Al. It’s just a flat. But I don’t think I can fit the pan that I have in the smoker. So the rack it is. And here we go haha. Wish me luck o_O
More like 24 beer haha ;)You got this! Some one get the man a few pots of coffee.. lol
Thanks Al. It’s just a flat. But I don’t think I can fit the pan that I have in the smoker. So the rack it is. And here we go haha. Wish me luck o_O