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#6367981 - 07/13/16 12:18 PM Smoking meats with electronic smoker
centxhunting Offline
Light Foot

Registered: 07/12/16
Posts: 11
Loc: New Braunfels, Texas
I purchased my dad an electronic smoker for Fathers' Day and everything we have done on it has turned out great. He would have preferred a Green Egg but since he is a workaholic it is much easier for him to get things going for the family or his employees at the office and have them done when he gets back. Our problem is every time we do ribs or brisket we are really wanting that good bark on it. Is that something an electric smoker can't produce on meats or is it something to do on our part; either our seasoning or cooking technique (not low and slow enough)? Any suggestions would be appreciated!
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#6368008 - 07/13/16 12:48 PM Re: Smoking meats with electronic smoker [Re: centxhunting]
BuckRage Online   happy
THF Celebrity

Registered: 10/25/10
Posts: 20511
I always get good bark on my MES. Not sure what your doing wrong. I always cook 250 or lower though and cook for long time.
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#6368121 - 07/13/16 02:44 PM Re: Smoking meats with electronic smoker [Re: centxhunting]
centxhunting Offline
Light Foot

Registered: 07/12/16
Posts: 11
Loc: New Braunfels, Texas
I think it is the length of time we are cooking it at. The only reason I thought differently because the meat was done but I suppose at the temp and method the meat could only get better. Thanks
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"A bad day of hunting is better than a good day of work." - Everybody

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#6368189 - 07/13/16 04:04 PM Re: Smoking meats with electronic smoker [Re: centxhunting]
MacDaddy21 Offline
Pro Tracker

Registered: 08/19/11
Posts: 1600
Loc: CO
I've done multiple briskets on my masterbuilt with the a-maze-n pellet smoker tray and had briskets going side by side in my big trailer pit and the finished product from each smoker was quite different. I never struggle to get a thick bark on my trailer pit. Obviously meat cooked with smoke/heat from a wood fire is going to be significantly different than meat cooked with heat from an electric element and some smoking wood pellets. I now use my masterbuilt specifically for small sausage batches. I also really enjoy tending a pit, and I've got mine down to a science so it really isn't much more work than the masterbuilt. I have a homemade version of a digital temperature controller wired to oversized PC fans that are mounted on either side of my firebox. This setup keeps my temps within about 3 degrees of set temp and all I have to do is add a split every 2 hours.

Are you smoking your briskets at 250 for 1-1.25 hrs/lb?

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#6368196 - 07/13/16 04:10 PM Re: Smoking meats with electronic smoker [Re: centxhunting]
centxhunting Offline
Light Foot

Registered: 07/12/16
Posts: 11
Loc: New Braunfels, Texas
We are probably under that just a bit. I thought it could be the difference of using a wet or dry rub? Not sure if that would change much..
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"A bad day of hunting is better than a good day of work." - Everybody

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#6368233 - 07/13/16 04:44 PM Re: Smoking meats with electronic smoker [Re: centxhunting]
BuckRage Online   happy
THF Celebrity

Registered: 10/25/10
Posts: 20511
I only use dry rubs. Not sure if thats the difference. They get plenty wet as they cook and the salt draws out some moisture. Are you wrapping?

btw I do my briskets at 225 and finish it off at about 190-200. I smoke with both the tray and lately with the amaze-n-tray lately.
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-Chip


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#6368369 - 07/13/16 07:03 PM Re: Smoking meats with electronic smoker [Re: centxhunting]
bigbob_ftw Offline
THF Celebrity

Registered: 07/26/08
Posts: 13936
Loc: White Settlement, TX.
I added the cold smoke unit to my mes. 6 hours of continuous smoke.
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#6368634 - 07/14/16 06:23 AM Re: Smoking meats with electronic smoker [Re: centxhunting]
Gamblinman Offline
Tracker

Registered: 09/02/04
Posts: 628
Loc: Yantis, TX
I added the cold smoker to my MES 40" with a small fan blowing on it...plenty of smoke. I've found keeping the temp down and smoking longer produces near identical results to my stick burner.

Gman
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#6368796 - 07/14/16 09:15 AM Re: Smoking meats with electronic smoker [Re: centxhunting]
centxhunting Offline
Light Foot

Registered: 07/12/16
Posts: 11
Loc: New Braunfels, Texas
Thanks everybody we are giving it a shot this weekend. I will take some things from here and see if they help
_________________________
"A bad day of hunting is better than a good day of work." - Everybody

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#6369206 - 07/14/16 02:28 PM Re: Smoking meats with electronic smoker [Re: centxhunting]
StretchR Offline
Bird Dog

Registered: 05/14/14
Posts: 309
Loc: Hutto, TX (Williamson Co)
Definitely agree with the low & slow. I get great bark on my Masterbuilt electric using the built-in chip tray at temps of 240-250. I cook brisket for 12-15 hours (depending on the size of the brisket) to an internal temperature of 190-195. I split the flat from the point and cook on two different shelves of the smoker so I can take out at the right temperature for each.

For Pork; I cook port butt at about 250 for at least 15 hours, shooting for 205 as an internal temp. I cook mostly St Louis trimmed pork ribs. For those, I use the 3-2-1 method at 240-250. That's 3 hours with smoke, 2 more hours wrapped in foil, then one final hour open, with sauce applied to create a glaze.

I fill and dump the chip tray with either oak or pecan, then fill and dump again (two trays of chips are in the smoker). As the lower chips burn, then higher ones fall down. I refill in 3-4 hours. I don't usually wrap anything except ribs until done, but I do slow down on the smoke after about 6-7 hours.

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