ISO: Brinkmann Electric Smoker - HELP!!!
Misc.ADVERTISEMENT
Brinkmann Electric Smoker:
OK I have tried this 3 times and have failed miserably. Someone help me please! David in Houston, can you let this Dallas girl know how your last attempt faired? Maybe that will demonstrate for me what is going wrong! During my 3 attempts, I tried a 3 lb brisket each time, tried foil, tried without, tried it for up to 9 hrs. STILL VERY TOUGH! I want that typical smoked brisket that you get at Spring Creek, Dickey's or the like that just shreds and the tug of a fork. But alas, no such luck for me! One thing I did use extension cord because I was trying to keep away from house and kids, maybe not enough power was getting to it??? But the meat thermometer read what it was supposed to according to Brinkmann owner's manual. So didnt think heat was the issue. Will try one more time with no extension cord. I did not open it too often. I used water in the pan up to the line. It never ran out. I used Hickory wood chunks not chips, kept away from element. We also cured smoker before hand. Was the brisket too thick? What cut of meat is best?, fat up or down? Too trim or not to trim? To wrap in foil or not, and if so at what point? I've heard some people have to smoke for 24 hrs. to get it tender...is this true???
OK I have tried this 3 times and have failed miserably. Someone help me please! David in Houston, can you let this Dallas girl know how your last attempt faired? Maybe that will demonstrate for me what is going wrong! During my 3 attempts, I tried a 3 lb brisket each time, tried foil, tried without, tried it for up to 9 hrs. STILL VERY TOUGH! I want that typical smoked brisket that you get at Spring Creek, Dickey's or the like that just shreds and the tug of a fork. But alas, no such luck for me! One thing I did use extension cord because I was trying to keep away from house and kids, maybe not enough power was getting to it??? But the meat thermometer read what it was supposed to according to Brinkmann owner's manual. So didnt think heat was the issue. Will try one more time with no extension cord. I did not open it too often. I used water in the pan up to the line. It never ran out. I used Hickory wood chunks not chips, kept away from element. We also cured smoker before hand. Was the brisket too thick? What cut of meat is best?, fat up or down? Too trim or not to trim? To wrap in foil or not, and if so at what point? I've heard some people have to smoke for 24 hrs. to get it tender...is this true???
MsgID: 171303
Shared by: Michelle - Dallas
In reply to: Recipe: Brinkman Electric Smoker Tips
Board: Outdoor Cooking at Recipelink.com
Shared by: Michelle - Dallas
In reply to: Recipe: Brinkman Electric Smoker Tips
Board: Outdoor Cooking at Recipelink.com
- Read Replies (25)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!