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Unread 11-05-2009, 06:57 PM   #1
douglas_p76
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i am planning on "smoking" a brisket this weekend but i have limited time to keep an eye on it, i have an ecb for now. i also have a smokehouse big chief electric smoker that will only get to temp of 205 deg. faren. or so. my question is does anyone know if i would have any success with this if i let it sit in the electric smoker all nite from say 11 til 8 in the morning then fire up the ecb to about 250 for a few hours to finish it off until i get the internal temps right,. sorry for the long post but i really dont want to mess this thing up and i have to work all day sat. and i want to eat some good brisket. thanks for any advise in advance
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Unread 11-05-2009, 07:02 PM   #2
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I can see no reason your plan would not work. In fact, I suspect you "may" get deeper smoke penetration due to lower heat, slower cooking.
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Unread 11-05-2009, 07:22 PM   #3
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sounds good. i guess that is what i will have to do then
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Unread 11-05-2009, 09:49 PM   #4
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it will work - the smoking phase works as long as the meat temp is low enough, and the very low temp will work well for the overnight hours.

Good luck and good eating!
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Unread 11-05-2009, 09:51 PM   #5
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Quote:
Originally Posted by douglas_p76 View Post
i am planning on "smoking" i also have a smokehouse big chief electric smoker that will only get to temp of 205 deg. faren. or so. my question is does anyone know if i would have any success with this if i let it sit in the electric smoker all nite from say 11 til 8 in the morning
How do you do the wood in one of those?
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Unread 11-05-2009, 09:52 PM   #6
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one more ? i have mesquite and hickory wood chips, any preferences on which would be best for a brisket. i havent tasted one smoked in either one so any feedback will help, thanks
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Unread 11-05-2009, 09:54 PM   #7
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Quote:
Originally Posted by Pork Smoker View Post
How do you do the wood in one of those?
it has a pan in the bottom to put the chips in . i have not tried it out yet, this will be my first run with it, i just hooked it up with the thermometer in it at different levels to check the temps
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Unread 11-06-2009, 12:26 AM   #8
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Sounds like a good plan, the only question I would have is how long the meat is in the danger zone. Smoking at 225 + seems to work out okay. Is 205 keeping it safe enough. Just throwing this out as we don't cater or have to deal with the health department. I hope more experienced brethren out there will chim in.
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Unread 11-06-2009, 01:30 AM   #9
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In this part of town Famous Daves smokes their beef in an eletric smoker. I don't care for it but it's easy to set it and forget it!
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Unread 11-06-2009, 04:43 AM   #10
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go meat
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Unread 11-06-2009, 07:01 AM   #11
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As far as wood selection i would use a little of both, but remember mesquite is a ver strong wood, hickory is as well but used in moderation it will taste great.
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Unread 11-06-2009, 07:39 AM   #12
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As a personal fan of mesquite, I have no issue going 100%....it's more of a Southwest thing I guess. Given that, I recently did a briskie for the OU-Texas bash I throw and did 25%Mesquite, 75%hickory. It turned out great...but next time I'm going to stick to 50/50 on the wood....I missed the mesquite too much.
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Unread 11-06-2009, 09:42 AM   #13
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i would'nt leave any cooker completely un tended for 9 straight hours (11pm - 8am). stuff happens even when it shouldnt.

any chance you could take a quick peek at 4:30am? just in case something goes wrong...power goes out or the cooker gets too hot or stop working or.....?
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Unread 11-06-2009, 10:39 AM   #14
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When I have limited time I start the meat in a smoker and smoke for as long as possible. Then I finish in a roaster. No worries that way.
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Unread 11-06-2009, 06:47 PM   #15
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i will probably be putting it on closer to 1-2 a.m. i am letting it sit in the fridge right now with a rub on it, i will prob. pull it out a little while before i put it in the smoker so that it will be not so cold when i put it in so it doesnt kill my temp. then i will probably wake up around 6 or and get the ecb fired up and get the temp. set before i put it in there, so it will actually only be in the electric smoker for 5 or so hours.
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