W
wizarddrummer
Guest
Hi,
What I know about smoking you can put into a thimble and have room for an air craft carrier with the extra space.
I read lots of posts in this forum about the smoking and elsewhere so i know a little bit, but the only actual experience is from a brinkman barrel smoker that i had about 15 years ago.
The other day, a friend dropped off a little chef electric smoker model lc-tqp #9800.
I think that the internal temperature gets up to 165, which is what i understand the internal temperature of a brisket when it is finished being cooked.
Is it possible to cook a brisket in a smoker with such a low temperature?
i can't find any manuals for this thing or pictures of it in operation.
It has a little pan with a plastic handle that sits on top of the electric element.
I am assuming that you put the wood chips in the pan.
I am unsure, because it is electric, do you soak the wood chips or not.
With such a low temperature, if it is possible to smoke the brisket, how many hours per pound?
About brining with salt water ... i have used a brine for cooking chicken before. I understand the scientific principle and the results for chicken and turkey are outstanding.
I read that a salt water brine is not that effective with cuts of beef such as brisket. Can anyone enlighten me on this if brining beef is a waste of time?
thanks very much.
What I know about smoking you can put into a thimble and have room for an air craft carrier with the extra space.
I read lots of posts in this forum about the smoking and elsewhere so i know a little bit, but the only actual experience is from a brinkman barrel smoker that i had about 15 years ago.
The other day, a friend dropped off a little chef electric smoker model lc-tqp #9800.
I think that the internal temperature gets up to 165, which is what i understand the internal temperature of a brisket when it is finished being cooked.
Is it possible to cook a brisket in a smoker with such a low temperature?
i can't find any manuals for this thing or pictures of it in operation.
It has a little pan with a plastic handle that sits on top of the electric element.
I am assuming that you put the wood chips in the pan.
I am unsure, because it is electric, do you soak the wood chips or not.
With such a low temperature, if it is possible to smoke the brisket, how many hours per pound?
About brining with salt water ... i have used a brine for cooking chicken before. I understand the scientific principle and the results for chicken and turkey are outstanding.
I read that a salt water brine is not that effective with cuts of beef such as brisket. Can anyone enlighten me on this if brining beef is a waste of time?
thanks very much.
