Finishing off briskets in cheap electric smoker?

[jdoyle112]

Hey all. I have a standard offset stick burner which I love. But I don't exactly have the time to do all day 14hr smokes anymore. I have started using the approach of 5-6 hours starting on the smoker which is enough time for the smoke to penetrate, then wrap and finish in the oven for another 5 hours or so. Works fine and allows me to smoke more often since it's less of a commitment.

The problem is my house reeks of bbq afterwards which the wife does not appreciate lol. I'm thinking of buying a cheap electric smoker to basically serve the same purpose as the oven but outdoors. Has anyone used these before? Wondering how reliable they can hold a low temp (200-250). Thanks!

 

[Ringer]

Works great. An mes40 with an auber pid is the way to go. It'll hold extremely tight temperature tolerances.

 

[912smoker]

The problem is my house reeks of bbq afterwards

Oh what a problem to have

But yes they work great. I also use my MES40 as a warmer to hold the cooked brisket @ 140 for several hrs.

Keith

 

[bellarozes]

A fairly cheap, electric smoker will do a decent job holding low temps. Temps fluctuate a bit though, since the heating element is either on or off. Depending on your location, you may have issues with outdoor temps being too low. I find anything under 50°f starts to effect how consistent the smoker can cook.

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