Hey folks, been lurking and learning for a while. Figured I'd finally post up.
Have a Smokin' Tex electric that was delivered over x'mas after being promised it's arrival for a few years (never trust a woman saying she was getting you something for your b-day). I use a digital remote therm from Target that I route through the vent hole after the brisket experience. Opening the door sets you back too long in my opinion so now I can just glance out the window and see what is going on.
So far it has been seasoned and I've done one 8lb trimmed brisket and a 14.5 lb pork shoulder both over hickory.
The brisket was taken off about an hour early, but still extremely tasty. It fed 5 of us with left overs that I turned into a smokehouse style brisket chili.
I think I nailed it w/ the shoulder as it was a crowd favorite among some bbq lovers (from arkansas and louisiana fwiw). One even lied and said it was close to what you can get at Whole Hog. Regardless they were all amazed an electric could produce to this level.
The shoulder was in for 20 hours at 225 to a final temp of 200 on the dot. Wrapped for 2 hrs and pulled.
Used the rub recipe and finishing sauce recommended in the pork forums. I kept it "safe" by putting it in the oven at 170 for the duration of the football grazing period. Anyway, thanks for the input so far. I'll be looking in the direction of fish and other cuts of pork and beef to keep me entertained and my guests well fed.
Have a Smokin' Tex electric that was delivered over x'mas after being promised it's arrival for a few years (never trust a woman saying she was getting you something for your b-day). I use a digital remote therm from Target that I route through the vent hole after the brisket experience. Opening the door sets you back too long in my opinion so now I can just glance out the window and see what is going on.
So far it has been seasoned and I've done one 8lb trimmed brisket and a 14.5 lb pork shoulder both over hickory.
The brisket was taken off about an hour early, but still extremely tasty. It fed 5 of us with left overs that I turned into a smokehouse style brisket chili.
I think I nailed it w/ the shoulder as it was a crowd favorite among some bbq lovers (from arkansas and louisiana fwiw). One even lied and said it was close to what you can get at Whole Hog. Regardless they were all amazed an electric could produce to this level.
The shoulder was in for 20 hours at 225 to a final temp of 200 on the dot. Wrapped for 2 hrs and pulled.
Used the rub recipe and finishing sauce recommended in the pork forums. I kept it "safe" by putting it in the oven at 170 for the duration of the football grazing period. Anyway, thanks for the input so far. I'll be looking in the direction of fish and other cuts of pork and beef to keep me entertained and my guests well fed.
