Smoked Brisket Char-broil Electric Smoker 

Juicy, tender, and DONE!! yumm It looks soooo good. Enjoy your Christmas

One of the best looking and juicy briskets I’ve seen!😋😋

Awesome, informative video! Looks so good. I just got my charbroil smoker and was scared to try a brisket. Thanks so much. :)

Looks delish!!! Thank you for this video! I just bought my smoker and priming it now! This was helpful and easy talk! Kudos!

Cooking one now, have a smoker just like yours. Thanks for the video

Thanks for your review! I'm looking for an esmoker and you sold me on this!

Would love for you to do an in depth video on how to use your smoker. We have the same one and I always have issues trying to use the remote and thermometer☹️. Your brisket looks amazing!😍😋

This looks soooo good. Have a Merry Christmas Doug :)

Thanks for the tips!

Hahaha I literally took a bit. Good stuff brotha keep it going man!

Thanks for the video

thanks, I can actually smell it cooking .

I use blues hog. Really good stuff!

Subscribed!

Just bought one, trying brisket tomorrow your times and temp will help

So my opinion i would say that a wood burnin smoker is better, However this thing has something that everyone would love. Which is put the food and pick up when its done No need to monitor temps or put wood etc. so i think ill still choose this one or get both 😂 nice video and very informative

I just got mine today im ready to try it out what should I make first

Hey man great video! Once your wood chips get burnt up after an hour, do u keep adding more every hour? Or no, just one tray of wood chips and that’s enough smoke? Thanks, I subbed also

Yummy 😋

I fill mine with wood pellets and have no issues with longer smoke times.

Hey Doug i have the same smoker. Watched your video like 10 times lol. My brisket came out a little hard but juicy. Cooked it on the top rack. Is the bottom rack warmer ?

Looks gud....

MmM Mmm Good!!👌🏽

Do you have to take the chips out or can you leave them?

I can taste it.

Although I would fill up with a chicken n ribs n brisket one smoke and done!

I have 1 question. Can I do 2 briskets in the smoker on different racks? They are 5lbs each

fat cap side on top or bottom?

What wood chips did you use?

You don't have to wrap it?

Did you verify the accuracy of the interior temp (relative to what it says) with an oven thermometer? If so, how accurate was it? Thanks for the review!

You definitely inthuse

🤤🤤🤤🤤

You had sugar in your rub?

When you opened at 167 did you end up adding more wood chip?

Do you normally leave that much of a fat cap on the brisket?

Can the remote show the temp inside the smoker along with the internal temp of the meat?

What temp did did you set the smoker on ?