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n.c.iowa | Wife bought me a master built electric smoker a couple years ago.
Probably my most favorite recipe is brisket.
The night before we rub it down with Greek seasoning, and our favorite meat rub, and then put in a bag and refrigerate.
The next morning we fire up the smoker, rub the rack down with olive oil and lay the brisket in fat side up, in the middle rack.
Smoke at 225, I like alder chips.
Usually in about 5 hours or so, or at 175 degrees we pull the brisket out, make a foil boat, double layered aluminum foil to lay the brisket in.
Dump in a can of Swanson’s beef broth seal the boat up and set back it all back in the smoker, cook until the meat temp hits 195-205.
Remove from smoker, let rest alittle bit, slice and enjoy. | |
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Smoker recipies
