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Aw -- it is that time of year in NC. I have an electric smoker. I usually cook about 2.5 hours at 225 -- about a med sized potato. Use whatever wood I need for the other items that are cooking. Never get much smoke flavor through the skin. Do not poke any holes. Usually throw a garlic bulb in...
Have a CS also. Not greasy. But I havent been able to get the bacon crisp enough for my liking yet. Been doing it at temps around 225. Maybe I need to bump the temp up a bit -- or move it closer to the woodbox/element. Remember not to use too much wood and oversmoke -- doesnt need much for that...
What temp do you slice your brisket at? It seems slicing it at higher temps drys out the surface. It did rest in foil for about an hour and was probably around 160 internal temp. After I ate and went back for thirds the slices seemed to be moister. Is this my imagination?
Got me thinking about...
Was it moist and tender at 160? I have done two in the last couple of months. Took them to 120 in the smoker and then 135-140 on grill. They were very good, but wouldnt mind a bit more cooked.