I haven got a eal barbecue smoking pit. Can I make good brisket on my electric water smoker?
Jeff Lipsitt– For sure. No question about it. Rub the brisket the night before (try a commercial rub called Mr. Brown’s). Wrap it up and sock it away in the fridge. Next morning, let the meat come to room temperature before putting it in the smoker (about an hour). I fill the water pan of my bullet smoker with HOT water, and bring the temperature up to 225F and throw chips/chunks on the heat source. When it starts to smoke, I put the brisket on a Pam-sprayed grill. Let the meat smoke for 1 1/2 hours (or more) per pound. Keep adding wood chips/chunks every hour or so when the smoke clears. During the last 2 hours, I put the meat in foil and bring up the sides to form a bowl. This catches the juices and the meat bathes in them. It’s really simple–don’t complicate things. In fact, some will say, just salt and pepper the brisket. The important thing is to smoke it LONG and SLOW. Try to keep the temperature in the cooker at 225F (at the level of the meat) or less–200F is preferable I thi
