My apologies if this has been covered before. I have searched both here and abroad without finding what I would consider a confident answer.
I am continuing to work on my brisket in the hopes of pulling off both quality and consistency. I am mainly using the latest tips from our BBQ Bill. The main issue I have run into is the recommended hold of 10-18 hours at 148 degrees. The smaller electric smokers that may allow this won’t fit a Packer and I’m reluctant to invest in a larger 40â€. My thoughts are going to the use of a heating pad in a cooler with a notch having been made to allow for a cable to route between the lid and cooler body. If I want a moist environment then I can load the surrounds with dampened towels versus just dry.
Has anyone come up with a better method for a longer active hold versus passive?
Thanks
I am continuing to work on my brisket in the hopes of pulling off both quality and consistency. I am mainly using the latest tips from our BBQ Bill. The main issue I have run into is the recommended hold of 10-18 hours at 148 degrees. The smaller electric smokers that may allow this won’t fit a Packer and I’m reluctant to invest in a larger 40â€. My thoughts are going to the use of a heating pad in a cooler with a notch having been made to allow for a cable to route between the lid and cooler body. If I want a moist environment then I can load the surrounds with dampened towels versus just dry.
Has anyone come up with a better method for a longer active hold versus passive?
Thanks
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