Electric smokers and brisket

Discussion in 'Roll Call' started by deuceswild, Jun 29, 2016.

  1. First. Anyone with a Masterbuilt 30" digital smoker? I've noticed with mine I have to keep my temp up at least to 250 to have any noticeable smoke at. The wood tray is literally on top of the burner. any others have that issue and have you made any changes? I may just  have to adjust my cooking time accordingly.

    Trying my first brisket this 4th. I'm not buying a whole brisket I usually see but a smaller one, 4-5 lb range.

    any suggestion or tips welcome please.


  2. hardcookin

    hardcookin Master of the Pit

    I don't have an electric smoker but will say the smaller flats that size can be harder to cook.
    A lot less room for error on a smaller flat.
  3. eatlarge

    eatlarge Fire Starter

    Check out my thread I posted about a week ago on how I did a 4 LB flat. Turned out superb!
  4. [​IMG]   Good morning and welcome to the forum, from a hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.


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