- Jan 13, 2016
- 11
- 10
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
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