brisket question

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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
 
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!
 
douglas_p76 said:
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
Click to expand...

How do you do the wood in one of those?
 
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
 
Pork Smoker said:
How do you do the wood in one of those?
Click to expand...
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
 
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.
 
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!
 
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.
 
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.
 
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.....?
 
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.
 
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.
 
well,i put the brisket in the electric smoker around midnite, got up at 6 and the internal temp was 134 f . so now it is on the grill,grill temp 235 f . my question is, should 134 internal temp be anything to worry about as far as food safety goes or is that ok,
 
douglas_p76 said:
well,i put the brisket in the electric smoker around midnite, got up at 6 and the internal temp was 134 f . so now it is on the grill,grill temp 235 f . my question is, should 134 internal temp be anything to worry about as far as food safety goes or is that ok,
Click to expand...

I am not an expert in this but I think the question is how long has it been over 45 and below 145?
 
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