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Hunter07 · 05-12-2018, 10:45 PM

I buy 'packer briskets' that are around 15 lbs or so. I also inject them with beef broth.

Rubs, just use whatever you like. In addition to the rub, I also pat down brown sugar on the top side. Apple Juice in the water pan.

When IT is reached, pull it, wrap in aluminum foil and pack it in a cooler (towels under it, all 4 sides and on top of it). Use enough towels to completely fill the cooler (to remove air and increase the capacity to hold the heat in).

225 degrees for around 14-18 hours. Sometimes the 'stall' can take a while!

I saw someone mentioned that they have a problem with wind. I do too. I bought a Masterbuilt Electric Smoker and have had no issues with wind OR cold temperatures. The only drawback I can see with this smoker is, the digital control panels is NOT waterproof. So if it rains or snows, I have to put up my outdoor umbrella that I have out on the deck.

05-12-2018, 10:45 PM	#25
Hunter07 I'm a grumpy SOB Join Date: Feb 2008 Location: Frostbite Falls, MN Posts: 10,523	I buy 'packer briskets' that are around 15 lbs or so. I also inject them with beef broth. Rubs, just use whatever you like. In addition to the rub, I also pat down brown sugar on the top side. Apple Juice in the water pan. When IT is reached, pull it, wrap in aluminum foil and pack it in a cooler (towels under it, all 4 sides and on top of it). Use enough towels to completely fill the cooler (to remove air and increase the capacity to hold the heat in). 225 degrees for around 14-18 hours. Sometimes the 'stall' can take a while! I saw someone mentioned that they have a problem with wind. I do too. I bought a Masterbuilt Electric Smoker and have had no issues with wind OR cold temperatures. The only drawback I can see with this smoker is, the digital control panels is NOT waterproof. So if it rains or snows, I have to put up my outdoor umbrella that I have out on the deck.