Hi everyone. I am planning on firing up a brisket on my ecb gourmet electric in the next couple weeks. Does anybody have any helpful tips for doing a brisket in an ebb? My plan is as follows:
-Secure Brisket rub prior night, wrap in plastic and refrigerate overnight
-fill water pan to keep moisture in smoker
-load smoker with soaked hickory chunks and get smoker temp up around 230
-insert brisket fat side down so drippings fall into water pan
-smoke until internal temp hits roughly 190 - 200 or until thermo props can easily penetrate the meat
-remove brisket and foil until internal temp reaches minimum of 200
-Secure Brisket rub prior night, wrap in plastic and refrigerate overnight
-fill water pan to keep moisture in smoker
-load smoker with soaked hickory chunks and get smoker temp up around 230
-insert brisket fat side down so drippings fall into water pan
-smoke until internal temp hits roughly 190 - 200 or until thermo props can easily penetrate the meat
-remove brisket and foil until internal temp reaches minimum of 200
