- Jan 12, 2015
- 2
- 10
Jim in Northern Delaware I have a modified charbroil 30" verticle electric smoker
Ok so I started out with a baby step getting a charbroil 30" verticle electric smoker for Christmas
Im pretty good with grilling but this is a whole other world.....I bought different types of wood chips ...apple pecan mesquite hickory ... bought a whole brisket .. trimmed it down and separated the flat from the point since I was planning to do the flat first .... covered it in Lawry's beef rub ..... overcooked the damn thing came out dry and brittle very little smoke flavor
......I decided to modify this thing with some stainless steele brass and an aquarium air pump..... Works like a charm now .... cooked the point on 200 deg loaded up an aluminum pan with water plus the original water pan .... did a 6 hour smoke then removed the point to a deep pan with a grate to keep the brisket off the pan ....I poured the water and drippings it caught into the pan for steaming the brisket covered tightly with aluminum foil for two more hours at 200 in a coverction oven .... pretty friggin sweet .........brisket tasted like real NY pastrami without the pink salt cure ....
Ok so I started out with a baby step getting a charbroil 30" verticle electric smoker for Christmas
Im pretty good with grilling but this is a whole other world.....I bought different types of wood chips ...apple pecan mesquite hickory ... bought a whole brisket .. trimmed it down and separated the flat from the point since I was planning to do the flat first .... covered it in Lawry's beef rub ..... overcooked the damn thing came out dry and brittle very little smoke flavor
......I decided to modify this thing with some stainless steele brass and an aquarium air pump..... Works like a charm now .... cooked the point on 200 deg loaded up an aluminum pan with water plus the original water pan .... did a 6 hour smoke then removed the point to a deep pan with a grate to keep the brisket off the pan ....I poured the water and drippings it caught into the pan for steaming the brisket covered tightly with aluminum foil for two more hours at 200 in a coverction oven .... pretty friggin sweet .........brisket tasted like real NY pastrami without the pink salt cure ....
