Recent content by fretz

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  1. fretz

    Basic Brisket Smoke

    Thanks. I'll be smoking another brisket this weekend. I'll try your method.
  2. fretz

    Basic Brisket Smoke

    Thanks for the insight.  I'll remember that next time.  You cook until 202?  Do you have a problem with drying at that IT?  I know that 190 is usually "shoe leather well done" for beef in general but it seems to work for brisket. What are the advantages of > 200?  With a large brisket having...
  3. fretz

    Mark From Apple Valley

    Thank you all for the warm welcome. I'm sure I will visit frequently to browse for secrets to great smoking.
  4. fretz

    Basic Brisket Smoke

    I noticed that the IT climbed to 144 rather quickly (first 3 hrs) but then leveled off and didn't move even one degree for the next 4-5 hours. I had the integrated meat probe inserted and a seperate meat thermometer as a backup to compare and both were reading within a few degrees of each other...
  5. fretz

    Mark From Apple Valley

    Hi. I'm new to smoking and want to learn as much as I can.  I live in the High Desert area of southern California. I have a Cajun Injector Electric Smoker that I received as a gift. I have already smoked some salmon in it and it came out great. I have some gas grill experience but I have just...
  6. fretz

    Basic Brisket Smoke

    I'm new to smoking. Question. Why can't I attain the required internal temperature on my brisket with my electric smoker? I have a 5 lb. brisket in the smoker for 9 hours at 225F and the IT is only 145F and won't get any hotter.  Is there something I'm doing wrong? Any insights would be...
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