Cook the brisket for an additional 2 hours or until the internal temp of the thickest section has reached 190 degrees F. Once you remove the brisket from the smoker, continue to cover and let rest for 30 minutes This 120-volt, 250-watt unit is great for beginner smokers or those interested in smoking brisket, jerky, fish, cheese and other low-temperature, long-smoke foods. Royale 1 egg screen (preferably) and place into your pre-heated and 1 large onion, minced smoking "Little Chief" for 20 minutes. Run the smoker at Drizzle the glaze over top of the brisket and cover with foil. Mix until well blended. Stir in 1 cup of 100% pure pumpkin and 2 eggs. The flavor/smoker pan never needs cleaning and the drip pan should always be emptied and or kept clean. Cream Cheese, Softened 1/2 Cup Sugar 1 1/2 TSP. CHECK ON AMAZON . Today, we offer a full line of electric smokers, gas smokers, wood chips & chunks, BBQ pellets, wood grilling planks, jerky & sausage supplies, brines & … Combine the dry spices. Pumpkin Pie Spice 1 Cup 100% Pure Pumpkin Pie (canned) 2 Eggs DIRECTIONS: At medium speed, mix together 12 ounce softened cream cheese, 1/2 cup of sugar and 1 1/2 teaspoon of pumpkin pie spice. Cleaning the racks is done with warm soapy water. When it came to picking our best electric smoker for brisket, we knew we had to include a reasonable starter option. Larger cuts get smoked and finished off in the oven or a grill. We have been making everything Smokehouse since 1968 when we introduced the first Electric Smoker with the Little Chief. The manual says 3 pans of chips (not chunk) and 8 hours cook time for most applications. Hickory and Alder 20 soda crackers, crushed to are zippy...Mesquite is a Westerner's delight...Apple is a bit crumbs more mellow...and Cherry will hit 'em where it counts. Put it back into the smoker. Smokehouse Products Little Chief Front Load Smoker. Using mesquite bisquettes, smoke the brisket for about 4 hours, then continue cooking for another 6 hours. Coat the brisket with a generous amount of mustard, then cover the mustard with the spice rub mixture. Take 1/4 cup burgundy or heavy your pick.