I cooked a beef brisket yesterday on a Masterbuilt electric smoker. Put it on at 6am and it wasn't done until 2am!!! 20 hours seems excessive. The guy I borrowed it from said it takes him 12-13 hours and he buys his whole briskets from Costco as well. It was 16lbs. I did not separate the flat from the point. I followed the Texas Brisket recipe from this site. I wrapped it around 168 deg. It seemed to hold the heat well. I took care to minimize opening the door but honestly it came back up to temp quickly anyway. Toward the end I compared the meat probe that comes with the unit with a Thermapen and it was spot on.
So.... what the hell???? Twenty hours??? Really????
It tastes great most importantly.
Of note I smoked a pork shoulder last weekend on the same smoker and it took 16 hours.
Also, I previously had a pit barrel and things seemed to take longer.
Thanks for any advice.
Dave
So.... what the hell???? Twenty hours??? Really????
It tastes great most importantly.
Of note I smoked a pork shoulder last weekend on the same smoker and it took 16 hours.
Also, I previously had a pit barrel and things seemed to take longer.
Thanks for any advice.
Dave
Comment