- Dec 3, 2020
- 1
- 0
I have a master built electric smoker that I just picked up for my culinary classroom. With the pandemic and limited time on campus, I am only site 6 hours a day, for a large brisket, can I start the smoking process on day one for 5 hours, chill the meat down and continue the next day with another 5 hour session? thanks for the advice.