Winstonsmith
Found some matches.
- Joined
- May 17, 2009
- Location
- Churchville, NY
I'm in upstate NY and as someone who has severe heart failure being exposed to temps below 40 or over 80 can be fatal. Yeah that's life. What that means is I can never use a conventional smoker, ever as I have to tend it and that can be fatal depending on particulars. Again that's life. BUT I did buy the hated electric smoker which I can use between late March until sometime in October. But I want brisket :twisted:
What I have is an oven with a couple heavy baking stones plus a 20 lb steel plate which live at the bottom. This results in a 2-5F temperature swing once things reach equilibrium so temp regulation is pretty good. Oh it's electric with convection if that matters.
Brisket, rub, liquid smoke, pink smoke, pink paper, probe thermometers, yada yada yada.
I was thinking I could apply pink salt, then a mixture of mustard and liquid smoke, then cook at the proper temp, use the pink paper, etc.
Thoughts?
What I have is an oven with a couple heavy baking stones plus a 20 lb steel plate which live at the bottom. This results in a 2-5F temperature swing once things reach equilibrium so temp regulation is pretty good. Oh it's electric with convection if that matters.
Brisket, rub, liquid smoke, pink smoke, pink paper, probe thermometers, yada yada yada.
I was thinking I could apply pink salt, then a mixture of mustard and liquid smoke, then cook at the proper temp, use the pink paper, etc.
Thoughts?