Second Brisket
We tried another brisket since the first one turned out as good as it did. We cut this one in half so it would fit flat in the basket in the smoker. My wife put together a marinade and put the brisket into two zip-lock bags, then put them in the fridge for several hours.
Turned the Big Easy Electric Smoker Roaster (BEESR) on at 15 with some pecan wood chips in the smoker box and let it run for about 15 minutes until it started smoking good.
We put them in the briskets in the basket on the shelves and put a temperature probe into the thickest part of the larger one. The smaller one was on a shelf two rows up from bottom. The larger one a few rows up from that.
Once it started smoking good, I put in the basket. Internal temperature was at 51 when it went in.
After 15 minutes, droped the temperature setting to 8. Internal temperature was at 76 degrees.
Ran it at 8 til the internal temperature was 160.
At 160, pulled it and wrapped in foil. Then I put them back in the baskets in the same positions.
Continued at 8 until 195, then FTC.
Pulled them out after several hours and unwrapped them.
Then ran against the grain through the meat slicer.
Plated them up and ate. Yum.
July 31, 2013 3:40 pm 
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