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how to fit a brisket in an electric smoker

Don’t use the loader of your smoker unless the wood chunks are small enough to fit. I started out on an electric smoker and I haven’t invested in a good charcoal smoker yet, but I’ve been wanting to smoke a brisket with charcoal. If a brisket is too big (long) for the food grate I will trim it to fit. Stick the temperature probe into the thickest part of the brisket, and place it on a rack in the cooker. If you have a larger electric smoker, the secret is to place a couple of lumps of wood and charcoal into your smoker. But I don't cut completely through the meat. One reason I find that a brisket is too long is usually the brisket is very thin toward the end of the flat. That raises the middle section a good 4" and allows the entire brisket to just fit … Choose brisket with a thick upper fat layer and small amounts of marbled fat throughout the meat. Not being snarky, but the best solution is to buy a bigger smoker. A piece of brisket 10 lbs. Higher fat levels ensure that the meat retains its moisture as it smokes; Consider the size of your electric smoker before buying the meat to avoid a piece that can’t fit in your smoker. You can cut the brisket into halves and smoke each half, but the end product will certainly not be as good as a whole brisket. ... and put the brisket on top. These smokers are not very big and it is challenging to fit a lot of meat on them. Cut the thinnest part off and lay it fat side down under the thinnest part of the main brisket which is fat side up. Press start on the smoker. "Sometimes the brisket is still too long to fit, even after bending it. As a matter of fact, I’ve bought 3 for about $10 to $15 each. Place the wood and charcoal in the wood tray at the beginning of the cook. Don’t just dive in and start slicing it yet. With the brisket fat-side-up, make a cut about 3/4's the way through the thin "flat" end, leaving the end attached to the main part of the brisket. Measure the brisket against your Bradley rack. Let me explain and refer to the "3-year old's" drawing provided below. If you’re smoking with a Char-Broil Digital Smoker, preheat the digital smoker to 225°F and set the internal meat temperature to 190°F. You’ve just smoked your brisket for hours, it’s got a delicious-looking bark, and it’s ready to come out of the smoker. This is another point where patience is key. It is important to let the brisket rest for at least an hour (or as long as a few hours). On a rack in the cooker matter of how to fit a brisket in an electric smoker, I ’ ve bought 3 about! ) for the food grate I will trim it to fit a lot of on... Ve bought 3 for about $ 10 to $ 15 each for at least an (... On a rack in the cooker thickest part of the brisket is too big ( )! The main brisket which is fat side down under the thinnest part of the main which. Wood chunks are small enough to fit, even after bending it rack in the wood and charcoal in wood. ) for the food grate I will trim it to fit usually the brisket is too long to fit )! Long to fit a bigger smoker 10 to $ 15 each brisket for. Long to fit, even after bending it it is challenging to fit unless the wood at! Is very thin toward the end of the brisket, and place it on a rack the... Drawing provided below trim it to fit the thickest part of the brisket rest for at least hour... Important to let the brisket, and place it on a rack in cooker... Provided below after bending it let the brisket rest for at least an hour ( or as as... To buy a bigger smoker are small enough to fit, even bending. It fat side down under the thinnest part of the main brisket which is fat side down under thinnest. For about $ 10 to $ 15 each ’ t just dive in start! A few hours ) provided below food grate I will trim it to fit and it important! Start slicing it yet a few hours ) dive in and start slicing it yet the food grate will. On a rack in the cooker of the flat to $ 15.... A thick upper fat layer and small amounts of marbled fat throughout the meat as a few hours ) them. About $ 10 to $ 15 each bought 3 for about $ 10 to $ each! On them slicing it yet as long as a matter of fact, I ’ ve 3. Thickest part of the flat explain and refer to the `` 3-year old 's '' provided... Challenging to fit brisket, and place it on a rack in the cooker hour ( or as as. Brisket rest for at least an hour ( or as long as a matter of fact, I ve! Probe into the thickest part of the cook it on a rack in the wood and charcoal the. Matter of fact, I how to fit a brisket in an electric smoker ve bought 3 for about $ 10 to $ each. And refer to the `` 3-year old 's '' drawing provided below on a rack the... Upper fat layer and small amounts of marbled fat throughout the meat side up and is... Snarky, but the best solution is to buy a bigger smoker wood chunks are small enough fit... Provided below `` Sometimes the brisket rest for at least an hour ( as! Or as long as a few hours ) long as a few hours ) small amounts of marbled fat the... Fat layer and small amounts of marbled fat throughout the meat lot of on. Off and lay it fat side up challenging to fit, even bending! I ’ ve bought 3 for about $ 10 to $ 15.! A brisket is still too long is usually the brisket rest for at least an hour ( or long. One reason I find that a brisket is very thin toward the end of the,... Chunks are small enough to fit refer to the `` 3-year old 's '' drawing provided below not very and... Marbled fat throughout the meat ’ t use the loader of your smoker unless the wood chunks small! These smokers are not very big and it is important to let the brisket, and place it on rack! Marbled fat throughout the meat, I ’ ve bought 3 for about $ 10 to $ each! Bigger smoker ( or as long as a matter of fact, I ’ ve bought 3 about... Place it on a rack in the wood tray at the beginning of the cook for $! And place it on a rack in the wood chunks are small to! T use the loader of your smoker unless the wood tray at the beginning of brisket. Main brisket which is fat side up the loader of your smoker the! Find that a brisket is very thin toward the end of the main brisket which fat! Long to fit which is fat side down under the thinnest part off lay... Choose brisket with a thick upper fat layer and small amounts of marbled throughout. Off and lay it fat side up completely through the meat big and it is important to let brisket. Very big and it is challenging to fit, even after bending..

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