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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...
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...
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...
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...