Testing an Electric Smoker INDOORS | Making Wood Smoked Beef Brisket

The one where Matt (finally) gets to test out his Electric Smoker by using it to smoke a BEEF BRISKET. With no idea of what to expect, they still manage to have their expectations blown away. Check out how Matt - and the machine - fared in this video.
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Link to the smoker: amzn.to/3wWPdxt

[@donaldwalter1317]

Well by the look of your beef brisket result it was a success, I'm going to shop for a smoker now and turn off all my smoke alarms while I do it!

[@therealmisterap]

Wow.... I live in an apartment and I'm getting one of these thanks to this video. I'll probably do a brown gravy with my leftover drippings!!!

[@EchoJ]

The Missy Elliot reference had me 😂! Great product review and love your sense of humor 😊 Liked & Subbed

[@BigFoodieGeek]

Haha! Thank you. I do like my silly references in my videos. Thank you for liking and subscribing! I'm hoping videos will recommence very soon.

[@shawnturner3460]

Just a tip from an avid smoker, to season you’re spot on just change how you do it. Brisket and most beef typically is pepper forward. I use a w sauce binder, then a good coat of pepper then a light dusting of salt. Just a tip!

[@tomandrews768]

This is awesome! I've been dabbling with a smoke box on my gas bbq to try and replicate the smokey taste in food, super interesting to see how it worked and came out, nice one!

[@ricardotrujillo7384]

Be proud, my friend. There are people in the United States who have all the proper equipment and still can not get their brisket to be half as good-looking as yours. I bet the flavor was amazing too. Great job!

[@BigFoodieGeek]

Why thank you! That's very kind of you to say!

[@keithwilson8235]

Excellent job homie. San Diego California

[@richardkrueger5909]

In Alaska, we cold smoke Salmon, Cod and Halibut. Give it a try.

[@merryannebrown]

You might also try searing it first before putting it in the smoker. That will also increase the bark. Nice job!

[@BigFoodieGeek]

Thanks for the tip!

[@michaelmatthews3051]

If you sear it that will stop the smoke from getting in???

[@merryannebrown]

@@michaelmatthews3051 I've never had that problem but I guess it might depend on the type of meat. :)

[@amazinggman4353]

Right on I just bought one these should be here tomorrow. Live in an apartment so sadly can't have a full legit smoker. Glad to see it works and now really excited for a brisket lol

[@BigFoodieGeek]

Awesome! I bought mine when I lived in an apartment too and it was great. You might have to experiment to get the best results but the brisket was great for a first go! Enjoy!

[@furysmith6564]

Great video… new to your channel… I’m in the US and have a similar indoor smoker. Have done ribs, salmon, wings, burgers, cold smoked cheese and hard boiled eggs and will now tackle a brisket!

[@BigFoodieGeek]

I will have to try some of these as I'll be starting videos again soon!

[@everymankitchen]

As a Texan apartment dweller I both love smoked meats and couldn'tt make them. I got a Presto one which broke, and got a super similar one by Weston, and they are awesome. I even have a whole steak process that goes from sous vide to smoker to cast iron that creates an incredible end product.

[@furysmith6564]

@@everymankitchen I have the Weston now too… it’s a cheaper version of the Presto but still works ok… so far it’s worth it for burgers and Ribs

[@rossitherhodie5659]

Thanks. They say, Take a foil to line the bottom of the pot, cut a round hole for the element and then place the trays and cook. That way less cleaning and the gravey is great. Otherwise looks good, just got one from a friend.

[@BigFoodieGeek]

Great tip! Hope you had some good results with yours.

[@rossitherhodie5659]

Certainly did thx

[@MichalVacek23]

Hi, greetings from Colchester, first of all I want to praise you for a wonderful show, you are excellent, I discovered you today and I am subscribing right away. I have a question about smoking chips please, did you only have one dose for the four hours? Thanks a lot for the reply, I'm going to look at your next work now, keep it up Michael

[@TheCovenant2]

One question I have would be the temp. which is emitted for cold smoke actually. When cold smoking like bacon, salmon or whatever you'd need about 18-20°C. If it goes over that it wouldnt have any use to me specifically. But for what you have done it seems pretty decent ^^

[@egold33311]

Man uses Swizel drumstick biscuits to season Brisket!

[@jimbop4499]

Hmm....Couldn't have tasted that smoky with such a small portion of wood. I'm thinking of trying similar using my ninja foodie and a smoke tube.

[@BigFoodieGeek]

You'd assume so but it actually packs in a lot of flavour for a small amount of wood. It's a confined area so manages to really penetrate the meat. Will it be the same as a proper outdoor smoker? No, of course not. Does it do a great job for the price and size? Absolutely.

[@chrisn8686]

GE Profile has a legit indoor smoker now!

[@BigFoodieGeek]

I just took a look! Looks amazing! Waaaaaay out of my budget though.

[@brentfriedland]

Hi, gun toting free American deigning to speak to you vassals of the state regarding how a Free People prepare food correctly. It's hard for me to see why someone would wait an entire year to use a smoker that you have o hand. Brisket I'd go with a heartier hard wood for smoking like a mesquite. Cooking times: Lean like fish go fast and a light wood like apple or pecan. This looks like the first iteration of the Weston smoker and slow cooker. I like that I can catch the juices at the bottom with this smoker. Make a gravy with those smokey juices and reserve that for your BBQ sauce. The big advantage of smoking meats is that they are usually the cheapest cuts with lots of connective tissue and fat. I believe it is completely foolish to cut off the extra fat and cut out bones. The slower in time and lower in temp you can melt away the connective tissue and marrow to completely melt out and tenderizes the meats that are usually way too chewy hence they are a cheap cut. I have this slow cooker and electric smoker. I do not think the programing is very easy to use and you have to be careful in how you program it because it only has 3 functioning buttons and I think tends to offset the earlier programing. I love this little smoker but I use it outside on the patio instead of in the house because it will be a problem anywhere. I do not like use it for a slow cooker due to those programming issues especially for the newest iteration that proudly has a temp probe. A good smoke should take 2-12 hours. Cold smoke a block of cheese. I fast smoke a Salmon. I combo smoke a big piece of meat like a Pork Shoulder or big Brisket.

[@anissaross9007]

I can't find an electric indoor smoker like this in the US

[@eviskoutelas7261]

Weston makes a model I got mine on Amazon

[@Ruckasaurus1]

Presto makes one too

[@jeffreyteasley8885]

You sold me, im going to get ☝️

[@DLong-wp8su]

I expect the inside piece will be very dirty after few cooks. Is the inside piece can be remove for cleaning?

[@jdrhc63we67]

You must not have smoked meat before no smoker will ever be clean after the first use

[@BigFoodieGeek]

The commenter, Colten, that replied to you is correct - it'll never be clean. You might want to make sure any residual food or fat is removed for hygiene reasons, but staining and grime will build up - much like a BBQ grill.

[@jesussaves4142]

Taste beat looks all day.

[@BigFoodieGeek]

Pardon?

[@garrycarter8485]

HELLO MATT. I BOUGHT ONE FROM Hammacher Schlemmer THAT LOOKS JUST LIKE THIS ONE. DO YOU KNOW IF THEIR IS A RECIPE BOOK YOU CAN GET FOR THIS. I AM SURPRISED IT DID NOT COME WITH ONE.

[@BigFoodieGeek]

Hi Garry! Thanks for commenting and apologies for taking a while to reply. I think there are a couple of electric smoker cookbooks available - likely on Amazon. "The Complete Electric Smoker Cookbook" by Bill West and "Electric Smoker Cookbook for Beginners" by Christopher Lester spring to mind. I've been looking at them and might pick one up and try it out on the channel with my smoker!

[@garrycarter8485]

@@BigFoodieGeek THANK YOU FOR RESPONDING. I WILL CHECK THEM OUT. LET ME KNOW IF THEY WILL WORK FOR A INDOOR SMOKER LIKE THIS. I MADE SOME HICKORY SMOKED SHRIMP WITH CREOLE SEASONING THAT WAS DELICIOUS GOING TO TRY OYSTERS AND BABY CLAMS

[@hlessiavedon]

WHY ARE YOU SHOUTING???? (All caps = shouting on the internet if you didn't know)

[@jdrhc63we67]

Just salt and pepper is most certainly not how we do it in the us

[@BigFoodieGeek]

Did I say that? It's been a while since I recorded this! But what I probably meant to say is that I've seen some places do just salt and pepper. But you're correct, I have seen very elaborate rubs done for smoked brisket but I wanted to keep this one simple.

[@bigc38077]

Nice job but u need to cut against the grain

[@BigFoodieGeek]

You're the second person to comment this and also the second person to comment without giving a valid reason for doing so. Appreciate you might be trying to be helpful, but advice without context is a bit useless. 🙂

[@bersatech]

Freaked me me out you cut the meat with the grain...omg

[@BigFoodieGeek]

It still tasted great and the world didn't end so I think you can stop freaking out

[@andrewyork3869]

I take it your from Arkansas?

[@andrewyork3869]

​@BigFoodieGeek, you cut it right. The way you cut meat is solely a texture thing. Every pro pit master I know and everyone on the texas monthly bbq cuts across the grain. Anyone cutting with is the exception, not the rule. Never feel bad about using a cheap cut. The technique makes the cook not the cut.

[@BigFoodieGeek]

Thanks! It's nice to have useful, constructive feedback about cutting techniques. I was sure I'd seen others cut it that way too. Anyway, regardless of how I cut, it tasted great!

[@dennis1954]

I started cutting with the grain and piece size like a cheese stick size. I like the chew better as well as dipping the end into a BBQ sauce. The ultimate finger food. I started after buying a roast beef sandwich with shoe string size strands.

[@brentfriedland]

Do NOT buy this because I am on my second one and the heating element just does not work.

[@tedthompson2163]

Sorry to have to tell you this, but it's impossible to cook an American style brisket in a Mattel Cook 'n Play, even if the unit is one of the white ones instead of pink or yellow. In any case, you certainly can never begin with any meat that is weighed out in kilograms, it makes the cow nervous to even hear that kind of talk and they won't walk calmly to slaughter, it makes them kick and scream the whole way. Finally, American style brisket does not respond to centigrade heat settings. Are you crazy? The meat just turns green and shrivels up ;ike a nervous bridegroom. Sincerely hope this helps, regards from across the pond.

[@BigFoodieGeek]

Hi Ted. Sorry to have to tell you this, but this didn't help at all. Funnily enough, your condescending manner doesn't lend itself very well to constructive criticism. Not everyone is stuck in the past using the imperial measurements, and many parts of the world are actually moving forward using the metric system. America would do well to catch up with the rest of the world. Indeed, they'd do well to realise there *is* a world outside of the USA. Similarly, not everyone is lucky enough to have room - or can afford - a full smoker. Indeed, a piece of kit like this, that you dismiss out of hand because you seemingly think you're better than the rest of us, is a great starting point for people who can't get full smoking equipment but want to have a starting point to get into the hobby. It *does* deliver very good results despite what you may try and suggest otherwise. Sincerely hope this helps you get down off your high horse. Though if you do, you'll probably kill and smoke that too.

[@fabriziomotta6415]

Hi Ted, Here in Europe we use Celsius and the Metric System. We do smoke in every Country of my Continent for centuries using it! My Italian Great-Grandmother was fantastic doing "Charcurterie and Smoked" stuff. She died at the age of 104 years, and never, ever, was informed and had a minimal clue about "Imperial measurements" maybe if someone told her about "Fahrenheit", she would hit the person over the head with her walking stick, thinking that "Fahrenheit" was a Nazi Soldier from World War II.