I asked for a Weber smoker for my birthday, and my boyfriend is great but got a little chief, instead. Drizzle the glaze over top of the brisket and cover with foil. The Little Chief will put a lot of smoke into meat in a relatively short time. Put it back into the smoker. We have been making everything Smokehouse since 1968 when we introduced the first Electric Smoker with the Little Chief. I thought I had the best brisket and skillet corn at a restaurant in Tennessee. Is this machine of any use to me?? However, after speaking to several pit master experts, I found that this was an unnecessary step. Instead, use dry wood chips to infuse as much smoked flavor into the meat as possible. The night before you cook your brisket removed the thick fatty areas and score the meat so that it can absorb the rub. The claim to fame is a much debated topic. Place it in a shallow dish, cover and refrigerate overnight or for at least 8 hours. So what are these things that should be remembered in choosing the right brisket to smoke? But that all changed when I visited south Texas. In Tennessee, I prefer to eat pulled pork. I have had some excellent smoked brisket over the years. This establishment had been featured on the television show “Man, Food & Fire”. I would feel like a jerk if I sold it or something since it was a gift, but I haven’t had any ideas for what to do with it and it’s taking up valuable real estate on my small apartment balcony. But there were a few restaurants that were recommended by the locals. Although I have never been an official judge at a barbecue competition, I have been to more than my fair share of barbecue restaurants around the country. They are really good for SMOKED FISH (I know you said you don't eat fish, but if you want an excellent cure and smoke recipe let me know and I'll PM a link), jerky, nuts, cheese and butter... but you are correct it's very difficult to smoke any meat until done because the internal temps rarely get over 180°. But there is nothing like tasting a famous Texas smoked brisket recipe. https://www.smoker-cooking.com/electric-smoker-recipes.html Within the first week, we had visited several and realized that here is where we could truly find the BEST smoked brisket recipe! Once the grill comes to a steady temperature for at least 15 minutes, add the wood chips. You could do some salmon. Do a few smokes and then say "I love the smoker so much, I'm thinking of getting another that could do even more!". The first step actually occurs the night before the brisket actually goes into the smoker. Buy once cry once. The next question comes as to what type of wood chips to use for this smoked brisket recipe? Each step is equally important in achieving the best smoked brisket recipe. Put your brisket on the smoker and let smoke for 5 hours or until the internal temp reaches 170 degrees F. Right before the 5 hours is up, combine the glaze ingredients of brown sugar and apple juice. The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. Hi all! Search or buy a brisket which is 10 pounds. Press question mark to learn the rest of the keyboard shortcuts. Food trucks with smokers attached to the back of their truck lined every street. And before you are ready to put it in the smoker, let it come to room temperature. It really is more of a technique and process, than a true recipe. The biggest thing to remember is to not rush the process. I've done sausages and ribs a few times but it was a hot day and I set the cooker in the sun on a concrete pad. I’ve just realized that it doesn’t get hot enough to smoke most meats (I wanted to do beef: briskets, ribs, etc), and I don’t eat fish or jerky. Whether served on a bun or naked on a plate, little to no barbecue sauce is needed. Today, we offer a full line of electric smokers, gas smokers, wood chips & chunks, BBQ pellets, wood grilling planks, jerky & sausage supplies, brines & … I have a Big Chief and use it to get the level of smoke I want and then move the meat to my pellet grill to cook. There were so many options to choose from! Hi all! In fact, I prefer to mix the two in a 1:1 ratio for optimal smoking flavor. I would do this for about an hour and add them right before I added the meat to the grill. Yes, of course there is a homemade dry rub to be made. They are filled with famous pit masters squaring off to win the honor of claiming the best I can’t believe a company would make any kind of smoker that doesn’t let you adjust the temperature. Yea, return that. Soaking the wood chips leaches a lot of the flavor into the water that gets tossed out. Whether it is Tennessee, Texas or Kansas, barbecue is wildly popular and each state will claim to have the best barbecue in the country. This decreases the shock of cold meat being put into a hot smoker. New comments cannot be posted and votes cannot be cast. The Little Chief can be used to smoke-flavor meats like ribs, brisket, chicken, etc., but after a short time in the smoker, need to be cooked as usual. When ready to serve, cut against the grain into 1/4” slices. They are filled with famous pit masters squaring off to win the honor of claiming the best smoked brisket recipe or making the best barbecued rack ribs in the world. They barbecue the whole pig in a pit style smoker. I had always thought that I had to soak wood chips before putting them in the tray of the smoker. That’s how I started, and I made some delicious meats and cheese and all kinds of stuff. Take a look at all of the reality barbecue shows. Too cool for regular smoking, too hot for cold smoking or dehydrating. There are several things that you should consider first before you give attention to the next detail of smoking the brisket. Like the Smokehouse Little Chief, the Smoke Hollow 30162E is a front-door loading smoker.