Hi, my name is Mike and I have the digital 4 rack smoker. I have done a couple briskets, some chicken legs and thighs, and a turkey in the couple months I have had it. I hope to get some advice from the members with more experience than I have. I am from ND so I will be smoking in my shop during the cooler weather so the smoker doesn't have to work as hard to get to the temps I am looking for. Will be doing another brisket tomorrow, hope it turns out. Thanks in advance for info and hints I may receive. Mike
welcome aboard,
on the smoker, you do have a good point on lower temps... along with that ... wind is also an enemy, meaning it will suck the wind right out of the tower... also run the top vent wide open, if you are gonning to be running it in your shop... vent the smoke to the outside.
some place bricks in the bottom to help with heat recovery,,, or a bowl of hot water... to help maintain heat... also preheat for 30 to 40 minutes prior to using. during preheat ... have your meat sitting on the counter and let it come up to room temp before placing in smoker,,, this helps keep temps up,,,,
a larger piece of meat,,, larger load of meat will always lower the temp inside the box,,, just the nature of the smoker,,, do not worry about this issue. just let the smoker do its thing,,, it is after all a slow cooker,,,
as for any type of meat,,, always cook fat side up,,, the fat will render and seep into the meat and make it juicer and not dry out...
if you want the brisket to be pull apart ,, it will be an Internal temp of between 195 - 205 F at a box a box temp setting of 225 to 250 F... just let it work... estimate of time here will be 1 hr 15 mins to an hour and half,,, per pound
hope this helps and good luck
per pound