Newbie looking for advice

Discussion in 'Roll Call' started by falconplayer26, Mar 14, 2016.

  1. Hi guys, I have an electric smoker and have had it since christmas. I use it every chance I get. My girlfriends father has been helping me quite a bit and we have a few recipes we really like. My favorite so far is a brisket recipe I tried a few weeks ago. My problem is, that I can't get the right tenderness. I want a piece of meat that when you bite into it, it melts in your mouth. I know the old saying "low and slow" but what temp is the "low" and how long should the internal temp stay that temperature? Any thoughts or constructive criticism would be greatly appreciated! Feel free to private message me as well
    Last edited: Mar 14, 2016
  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to the forum.  Brisket is done when a probe glides into the meat like warm butter.  I usually start checking for this doneness once the meat hits 195 IT.  250 -275 is the smoker temp I maintain, and it could take 1.5 hrs per pound.  

    falconplayer26 likes this.
  3. siege

    siege Smoke Blower

    If there is an "average " temperature to smoke most meats, for me, it's 225 degrees. I cook by temperature, not not time, so a remote probe thermometer lets me know approximately when the meat is done. When it reaches the proper temperature for the cut of meat, take it out, let it rest, and enjoy. Look on the forum for instructions and articles specific to what you want to smoke. Temps vary for beef, pork, poultry, fish, bone in and boneless, and you want to be aware of safe handling temperatures. There is a wealth of knowledge available here to get you off to a good start, then try your own modifications to suit your taste.
    Last edited: Mar 14, 2016
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    200-205 IT is pretty much the magic temp for tender juicy brisket. At that temp a toothpick should go in like room temp butter. 

    I have also learned through trial & error that smoking a brisket in a pan sitting in it's own juices keeps the meat much more moist.

    With a little practice I'm sure you'll get it right.

    falconplayer26 likes this.
  5. [​IMG]   Good afternoon and welcome to the forum, from a sunny and warm  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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