- Jan 15, 2017
- 7
- 10
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 at 225 degrees, have also added a bit of hickory and cherry. I got the smoker after I tried some brisket a friend cooked in his, and it was so good I said "I'm going to get me one of those smokers!" Maybe electric is cheating but the couple of times I tried to cook low and slow, keeping the right temp for 8, 10, 12 hours, was too damn hard or I'm too lazy .... Wish me luck!
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