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Is it safe to smoke brisket at 160-170 degrees?
BTW...dumping the water pan made a big difference...Smoker is already up to 200% and meat is at 160% IT!!! -
Is it safe to smoke brisket at 160-170 degrees?
Ah, so you attended FPU too I'll be hitting CraigsList soon. I know better, but I suffer from Immediate Gratification(itis). I was most likely born with it -
Is it safe to smoke brisket at 160-170 degrees?
Thanks guys. I went ahead and opened the smoker, dumped the water pan (to eliminate that heat sink), and stuck in a remote thermo...The IT of the meat is 153, but I don't know how long it took to breech 140. Finishing in the oven will probably be my only bet. But I'm gonna hold out for another... -
Is it safe to smoke brisket at 160-170 degrees?
I'm running a Bradley Original electric smoker. As the ambient temp is falling, so is my smoker temp. Arg! The smoker has been cooking for 5.5 hours and it's hottest peek was 170. Is it safe to eat the brisket after cooking in this range for so long? I'm smoking the brisket in a pan with the... -
Smoking 2 briskets at once
My smoker is an electric smoker (small refer type), it's a Bradley Original. I can only fit one flat on a rack. But I have 4 racks -
Smoking 2 briskets at once
Well...I put the meat in the smoker at 10:15PM Friday and removed it ~14 hours later at 12:00PM on Saturday. So roughly 14 hours for 2 six pound flats. But it was falling apart on the fork tender! And very tasty! -
Smoking 2 briskets at once
Thanks Dave. 7-2-1 as I understand it: 7 hours with fat cap down then 2 hours wrapped in foil (or until the IT reaches 205) then 1 hour back in smoker to allow brisket to "bark" up. I guess smoker temp is something I should mention. I've noticed that my smoker doesn't easily go above 220... -
Smoking 2 briskets at once
I'm using an electric, 4 rack smoker (Bradley Original). This is only my second attempt at a brisket (first one tasted great but was dry, and tough as a baseball glove). I hear 205 degrees IT is the target number for a tender brisket. Yet, I yanked the first brisky out of the smoker 185 degrees... -
Can boneless, skinless chicken breasts be brined for too long?
Oh yeah, I'm happy (despite the 75MPH winds that broke the Temperature Heat Control Switch!).... I used Jeff's Rib Rub and it was fantastic! -
Down but not out...my smoker was damaged
Yeah, I saved it. Me and the scotch tape- bsmoked
- Post #3
- Forum: General Discussion
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Down but not out...my smoker was damaged
So I'm brand new to smoking, I've never smoked anything before. Last Monday I bought an electric Bradley Original smoker. And today (right now) I'm smoking chicken for my very first smoke. Well...I go to work today and come home to learn that 75MPH winds had knocked my smoker over and busted...- bsmoked
- Thread
- Replies: 15
- Forum: General Discussion
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Can boneless, skinless chicken breasts be brined for too long?
Thanks everyone. @Mythmaster...I remember now, you said we had the same menu in Roll Coll ;) I'm going to make the brine according to the article you referenced. What type of wood will you be using? I figured I'd try hickory but a coworker said that hickory can be bitter. He recommended pecan... -
Can boneless, skinless chicken breasts be brined for too long?
I plan on smoking chicken breasts tomorrow (my first ever attempt at smoking meat). I'm smoking boneless, skinless breasts. My real question, can it be in brine for too long? Can I set the chicken in the brine and then go to work? The breasts will be brining for about 10 hours if I do. -
Greetings from KCK
Thanks again everyone. I really like this site. I took the first 3 days of this week off from work so I could work on the house. Instead I've spent all that time browsing this forum! To show my appreciation (and to get a little something extra in return) I bought Jeff's rub and sauce recipes... -
Greetings from KCK
Thank you everyone. I'm looking forward to everything this site offers. It looks great! @Pineywoods I just enrolled in Jeff's 5 Day Ecourse. I also just subscribed to his monthly newsletter. -
Greetings from KCK
about: I purchased an electric (Bradley Original). I've never smoked before and no nothing about it, so electric seemed like a good entry. (Heck, I didn't even know what brining was until a few minutes ago). I'm planning on smoking some boneless skinless chicken breasts this week. And I plan...
