Smoking Brisket INDOORS using GE Profile Smart Indoor Smoker

[@ChilesandSmoke]

What do you want to see next in this smoker?

[@jeanmosquea9539]

Beef ribs!

[@BigPaulOnTheGrill]

Great job Brad. That GE Smoker is a great option for people who can’t smoke outdoors or just was a nice indoor option. Looks super easy and delicious

[@ChilesandSmoke]

Thanks man. I’ve enjoyed watching what you make as well 🙌

[@RobertSpizman-c1m]

I have a GE Indoor smoker too, I guess I'm an innovator. I have smoked 3 briskets to date and have had similar results. Your temp of 250 degrees was higher than my 205 degrees, I too had the stall @ 160 degrees. My family was impatient, and my rest period was shorter than yours. Incredible results and we enjoyed lots of smoke flavor. My immediate goal is to determine a routine that will maximize tenderness and juiciness. I will try a higher cooking temp, and a longer rest. I would also like to add that I highly recommend the GE Smart Indoor Smoker.

[@ChilesandSmoke]

A higher cooking temp with tender the fat more, I used the same temps and process I typically use on a regular smoker. Keep me posted!

[@tomahackbbq]

Great video Brad. Very informative and really well done 🤘

[@ChilesandSmoke]

Hey thanks! Appreciate ya

[@JonathanScoggins]

Cool gadget surprised how well it worked

[@ChilesandSmoke]

Me too!

[@foodwithbearhands]

Looks incredible 🤤

[@ChilesandSmoke]

So good! 😊

[@MRBCA500]

I just bought this and this is the first thing I want to make. I watched your vid a few times but it's missing some details like how long you cooked in the machine before you wrapped it. Did it really take 7hr for 5.5lbs? So it took 7hrs to get it to target probe temp of 165 and 250 cabin temp? Or just 3.5hrs? And then you waited 30 min at 165 probe temp? Wrapped it and then settings were 200 prove 275 cabin? How long did this 2nd cook take to get to 200 probe? And then you rested it for 2hrs at 140 cabin temp?

[@ChilesandSmoke]

Yes, it took 7 hours for the full cook, including the plateau. You can definitely cook it faster at a higher temperature, but I wanted to cook it the same way I'd do it on a normal smoker, as I was testing this. I cooked it to 165°F, wrapped, and kept smoking until it was around that final temp mark. I rested until I sliced. I have a full walkthrough of smoking brisket on my website, which is very close to what I did here: www.chilesandsmoke.com/smoked-brisket/

[@facepalmingmongrel]

Watched a couple of these, and they scream "I received this for free" All in all, it sounds like a good idea, but not one that's worth the 900$ price tag The probe looks like it will be problematic long term. Wasnt able to find the cost of replacement so its probably much higher then it should be Would def be interested to see how this fairs in people's home after 2-3 years In the first video he commented on the smell and i imagine if you're in a small apartment it wouldn't be a good idea, guess is you'll want thw windows open while you operate this device or get an air purifier

[@ChilesandSmoke]

I disclosed in the first video that I received it in exchange for a review. This is new technology, so I imagine it will likely be improved over time. I was very excited to be one of the first to test it out - which is the reason I accepted one. My house smelled smoky, but it I was running it at the maximum smoke level for an extended period of time as well. The probe and connector are extremely strong, I'm not sure what you meant by problematic. If anything I felt it has one of the strongest connecting wires that I've ever used. I am also curious how much replacement probes will be, I'm sure they aren't cheap. I agree with you on the price - it's not an accessible offer for everyone. I'm sure as technology improves with increased competition, that will come down in 2-3 years.

[@milamscustomreloading77]

You said it took 7 hours. How many times if any did you refill it with pellets and water?

[@ChilesandSmoke]

I did not refill it!

[@bostonbesteats364]

What pellets did you use?

[@ChilesandSmoke]

For this batch I used the Kirkland blend, I ran out of the ones that came with it.

[@lateshialara9957]

Uggh can you get the Weston 2 in 1 indoor smoker and do a comparison I herd you get a lot more of a smoke taste with the Weston and it’s only $100

[@ChilesandSmoke]

That would be sick, I'll look into it.

[@printingwithpeek4897]

You need to cold smoke it for longer and use a mesquite pellet. You can get a smoke ring on there if you do an over night set up and fill it with more than 2 cups of pellets.

[@ChilesandSmoke]

A smoke ring is nothing more than cosmetic. There is no way I'd cold smoke a brisket, that puts it in the danger zone and would generate bacteria. You can't cold smoke meats that are uncured, you're going to get someone sick. This also doesn't hold more than 2 cups of pellets, it would burn through them before the night is over. If you want a smoke ring, you need the combustion from a traditional smoker or pellet grill.

[@printingwithpeek4897]

@ChilesandSmoke you can put the smoke on the highest and put the temp to 160°F. Myoglobin reacts with nitric oxide up to 160°F.

[@ChilesandSmoke]

@@printingwithpeek4897 that’s not cold smoking, but yes you can do that. It’s a waste of energy, fuel, and time for something that doesn’t add taste.

[@BlakelyMay7]

I am looking to buy something like this but how smoky of a smell would jt get an apartment?

[@ChilesandSmoke]

It’s not bad, it’s designed to absorb the smoke and smell

[@TexasShaka]

Looks good? Have you seen what brisket supposed to look like? Where’s the smoke rings? Aka looks good

[@ChilesandSmoke]

I’ve smoked plenty of briskets, and a smoke ring is caused by the chemical reaction of the wood burning for fuel. As you’ve seen the video, you realize this isn’t a wood burning smoker. It’s not an apples to apples comparison.

[@ShaggyRodgers420]

@@ChilesandSmokeweird to see so many hung up on a smoke ring when you said at 3:33 why it wouldn’t have one. I’m no expert but the “smoke ring” isn’t actually a flavor producing things, is it? Good review. Plenty of room at my place for a real smoker (had one) but the ease of this looks tempting.

[@ChilesandSmoke]

@@ShaggyRodgers420 thank you! Smoke rings add no flavor, it’s a chemical reaction that happens from the combustion of wood as a heat source (which this grill doesn’t do).

[@Zoomer28]

I have the GE indoor smoker, the vision, the green egg and a WSM. Nothing compares to the smoke flavor from a charcoal/wood smoker but ever since I got the GE I haven’t used my outdoor smoker. It’s just so easy. But it’s definitely not as good. My favorite part about the GE indoor is that you can keep it on warm for hours and hours and let it rest. It’s like keeping it in a cooler but even better.

[@ChilesandSmoke]

@@Zoomer28 yeah it’s definitely convenient, but not a complete replacement.

[@cyleehtc]

Looks like what you get at dickeys bbq.

[@ChilesandSmoke]

Hah!

[@Kn876wledge]

Why did he slice it that way??

[@ChilesandSmoke]

That’s the direction to slice a flat cut of the brisket.

[@richardblackwell2293]

not gonna lie bro that brisket looks terrible.

[@ChilesandSmoke]

Totally fine to share your feedback! It’s definitely weird to see one without a smoke ring.

[@richardblackwell2293]

@@ChilesandSmoke did it taste like smoke?

[@ChilesandSmoke]

@@richardblackwell2293 I talk about my thoughts in the video! Yes, it does have smoke flavor. This smoker is not a replacement for the real deal, but it has a place for those that can’t have grills.