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Reply to "Brisket 101 -- videos added"

Brett....welcome to the forum.

How much and what type of wood are you using? Soaking it isn't recommended as it will hinder smoke production. When I was using a CS 150 at my restaurant (use a FEC100 now) I used 4 oz of Oak + 4 oz Hickory for briskets and butts. The end result provided plenty of smoke flavor.

Electric smokers won't generate a smoke ring. Try adding 3-4 charcoal briquets to the wood pan and it will provide a thin SR.
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