Smoking Easter Dinner 2021

 

I have had a few requests for an electric smoking that has bark on the meat. I like smoking at lower temperatures for sausage, ribs, mushrooms and potatoes.

In order to get bark you need to set the temperature at 250*F to 300*F. You will also need to use larger pieces of meats so there is plenty of volume of water content.

In this day before Easter smoke we are using a beef brisket cut to fit one rack and the remained on the next one down. To fill that rack we are also smoking a pork loin. We just sprinkled “Pit Boss – Lone Star Brisket” seasoning. I have done yellow mustard, mayonnaise, ketchup and honey with very good results.

  

We put the two racks of seasoned meat into the smoker before turning it on. Later we will be putting a rack of chicken thighs into the smoker.

  

We opened the vent, added two trays of Gambel's Oak, set the temperature at 250*F and the timer to 9 hours at 9:00 am. We also cleaned out the drip tray so we can harvest some liquid smoke part way through the smoke.

The outside temperature is unseasonably warm at 60*F, so it will be easy to get to the cooking level easily. At 11:30 am we added one more tray ok oak.

Then at 12:30 we added the chicken thighs and one more tray of oak. Opening the door and adding the cool chicken gets the last oak chips to smoking great. I left the skin on the chicken to hold in the moisture and did not put any seasoning on.

I closed the vent at 3:30 to keep the moisture in the smoker.

Then at 6:20 pm we pulled all the meat.

There isn’t a missing thigh. We had 2 packages of four.

I grabbed the small end of the brisket and sliced a few moist falling apart pieces of fabulous tasting beef. We could have easily turned it into pulled brisket, but decided it would in would better to reheat it tomorrow for Easter Dinner.

The chicken was moist and falling off the bone delicious.