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The Water Cooler
General Discussion
More smoke from electric smoker (making smaller wood chips)
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<blockquote data-quote="swampratt" data-source="post: 4322025" data-attributes="member: 15054"><p>I have used Oak many times in my other smokers but this round of cooking is at a much lower temp.</p><p>Brisket.</p><p></p><p>I began cooking it at noon yesterday and got to 158° at 10:45 PM.</p><p>I then wrapped it in foil and this morning at 5:30 AM it was at 197° so thinking it will be done about 8AM.</p><p></p><p>The meat thermometer went into it this morning like poking a stick of warm butter <img src="/images/smilies/smile.png" class="smilie" loading="lazy" alt=":)" title="Smile :)" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="swampratt, post: 4322025, member: 15054"] I have used Oak many times in my other smokers but this round of cooking is at a much lower temp. Brisket. I began cooking it at noon yesterday and got to 158° at 10:45 PM. I then wrapped it in foil and this morning at 5:30 AM it was at 197° so thinking it will be done about 8AM. The meat thermometer went into it this morning like poking a stick of warm butter :) [/QUOTE]
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More smoke from electric smoker (making smaller wood chips)
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