Texas Style Brisket In An Electric Smoker – Smokin’ Joe’s Pit BBQ
Thank you for watching my Texas Style Brisket In An Electric Smoker video. On this video, I smoked a brisket in my PK100 Electric smoker. I usually use my PK100 to smoke my sausages but I’ve always wanted to smoke a brisket in it and today was the day. The flavor of this brisket was really good, especially since I used hickory saw dust. These was only one problem, where did the smoke ring go? What do you think happened to the smoke ring?
Thanks For Watching
Smokin Joe
1855 Beef –
Order Your PK100 Smoker and Saw Dust here –
Order Your Dalstrong Knives Here and Save 10% –
Clean Space Nitrile Gloves –
Order The California Tri Tip Seasoning Here –
Order Your MEAT Chamber Vac and Other equipment here and get a nice discount-
Gourmet Wood Products –
Grill Blazer / Grill Gun Discount –
Order Your Thermapen Thermometer Here – Thermapen Mk4 –
AMAZON LINKS
Pistol Grip Injector –
16 Mesh Black Pepper Used In My SPG –
Pickling Spices –
Dukes Mayo –
Fleur De Sel (Salt)-
Cut Resistant Gloves –
Pizza Screens –
Nitrile Gloves (Black)-
RODE Mic Set Up –
Nikon D5600 Camera –
Order Your PK100 Smoker here –
source
Add a small piece of real hardwood charcoal and you'll get a smoke ring.
Joe,
My wife and I really enjoy your videos. We have added your carne guisada recipe to our rotation. I was able to experience that in a breakfast burrito in College Station in 2000. It was incredible.
For a smoke ring from an electric smoker. I suggest coating the brisket in Morton's Tender Quick 2 tbl spoons for each 3 lbs of meat, then add your binder and rub, that hack should get you a nice smoke ring.
This works for ribs as well.
If you want a smoke ring it has to have more oxygen and that smoker box seals up really tight that’s why smoker boxes doesn’t give good smoke rings to the meat
It doesn’t get a smoke ring due to the lack of oxygen in the smoker so it doesn’t oxidize. Smoke ring =oxidation
Low oxygen no smoke ring!!!!!
Use small amounts of wood chips and change it out every 20 to 30 minutes. Guaranteed smoke ring.
Using celery seed will give a smoke ring while using electric smoker.
Looks good Joe. You can add wood chips to the sawdust. Another thing that is helpful is a smoke tube. You can fill it with wood chips or pellets.
wrong smoker buddy you should use one that has a water pan in it.
Can i get the recipe for your spg blend please
. And i think the drip pan blocked smoke.
Where’s your food truck at in El Paso for next time I pass through? I’d love to stop by.
So long as it tastes great, I'd be devouring that brisket with my eyes closed anyway😆 looks delicious👍
Joe, have you ever kept track in the trim as a % per the different qualities of brisket. SO you pay more for high end brisket (not Wague) or pay less for lesser quality. Curious as to the amount of trim that goes to sausage and then maybe too much of trim that is not desirable for sausage. Or is there such a thing? Different quality meat cost vs $ value sale. Where lies the sweet spot for profit from a saleable product. I'm having trouble to type where I'm thinking for you to maybe interpet.
My first smoker was a Luhr Jensen Big Chief electric smoker. Front load, little burner at the bottom you set the sawdust pan on, like yours. Unlike yours, NO automatic temperature control, NO air control…No anything. If a caveman had an electric smoker, it would be the Big Chief. I smoked fish, chicken and chile peppers on it and it all turned out great. Still have it. Great video.
How’s your food truck business doing?? Do a video on that
I never got much of a smoke ring off my electric smoker either Joe. It has something t do with air flow. I noticed when I had everything wide open, I'd get a faint smoke ring. When I had the vents closed down, no smoke ring. I know there's a scientific reason but I'm not that guy with that info. Looked awesome though Joe!
My electric smokehollow smoker that used wood chips never created a smoke ring.
The smoke ring is just for looks doesn't make it taste any different
I have a masterbuilt electric smoker and use it from time to time I started with that then went to a pellet smoker
That looks delicious! I've used masterbuilt electric smokers for years and have done quite a few briskets and pork butts. Several in my family aren't big fans of a heavy smoke taste- it's more about the flavor of the meat enhanced with my spice rubs. I like to see some smoke and have the most luck getting a (small) smoke ring with a good draft through the cabinet.
I see it as an opportunity to sit around and drink a couple cold ones with my brothers.
I did brisket in an electric a couple times. The briskets were so big that I cut them into pieces for the cooks. Tasted good but didn't have a good bark. The smoker was more of a steamer. Maybe some airflow mods would help but I just picked up a kettle and never looked back. Great content to help people get into BBQ. If I were to do an electric smoke of a brisket, I would be tempted to go to the Asian market and get their red food colouring. Fake it until you make it baby!
I cook all my brisket in my smokin it smoker. They come out unbelievable. Love my smoker.
My wife wants me to get an electric smoker to replace my masterbuilt gas/charcoal hybrid cabinet smoker I got for $150 a few years back but I flat-out told her no. I use the gas to light the charcoal.. lol. I used my bro-in-law's electric smoker and I felt like it wasn't the same. I mean, for someone who wants to basically turn it on and walk away it's fine, but I like making a smoke an event. Besides, if I do an 8 or 9 hour smoke.. "Sorry honey, can't do housework – fire needs to be tended to!"
I recently got a pitboss series 2 vertical electric smoker and can't wait to do a brisket.
for $2500 I will just keep using my offset and pellet smoker.
I’ve had the same absent smoke ring result on my Bradley smoker. I think electric smokers don’t generate enough smoke to penetrate the meat. The taste is there and great however.
The bottom of your drip tray probably has a smoke ring 😂
Fat side down? Meat up will get crispy?
I use wood chips in mine and I keep the top vent wide open to get the flow going over the meat. I've had that problem too and opened my top vent and then i started getting a sm9ke ring. But now I use my reverse flow offset I built and I use my electric smoker without one chips in it as a warmer
what about a electric Pellet smoker(Dyna-Glo)??? And did you use the kosher salt pepper and garlic powder for a rub?
Joe, you spent around $2,500 on this or they donated it? Where do you get the sawdust? Can pellets or chips be used?
I can't find prime packers at Costco anymore
Likely an air flow issue. The brisket still looks pretty good. Nice and juicy. Cheers, Joe! 👍🏻👍🏻✌️
You need actual combustion to get a smoke ring, not just a smolder that you get from electric smokers.