Put a 14 pound brisket on the Smokefire EX6 last night. Total cooktime just about 14 hours. I used some Bear Mountain Savory pellets with excellent results.
Using my Fireboard to keep track of instant temp changes, and with min and max alarms set, I felt secure in sleeping. At 0730 this morning temps were 160-165 at which time I pulled it off, wrapped in butcher paper, then put in my home oven to finish cooking. The meat can't tell temps from a smoker OR from an electric oven when it's wrapped, and I save pellets that way.
Brisket Overnight On Smokefire EX6
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- rexster314
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Brisket Overnight On Smokefire EX6
Weber EX6 Smokefire
Masterbuilt 1050 GF
Masterbuilt 560 GF
7 Foot X 20" Pipe BBQ pit with offset firebox
KitchenAid 8 burner 88,000 btu Gasser
Masterbuilt 40" Sportsman Elite gasser
2 MES 40" smokers
Vacmaster 320 Vacuum Chamber Sealer
Masterbuilt 1050 GF
Masterbuilt 560 GF
7 Foot X 20" Pipe BBQ pit with offset firebox
KitchenAid 8 burner 88,000 btu Gasser
Masterbuilt 40" Sportsman Elite gasser
2 MES 40" smokers
Vacmaster 320 Vacuum Chamber Sealer
- OldUsedParts
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Re: Brisket Overnight On Smokefire EX6
WOW, Mr. Rex, that Bark and Smoke Ring is "Cuisine Centerfold Quality"
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Brisket Overnight On Smokefire EX6
That’s real nice!
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- Rambo
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Re: Brisket Overnight On Smokefire EX6
Awesome, KAM Pan works great for that
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