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#6909927 - 10/05/17 12:24 PM New smoking smoker
CharlieCTx Online   content
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Registered: 05/27/13
Posts: 1335
Loc: Flower Mound, TX
I'm the proud owner of a 30" Masterbuilt Electric Smoker! I did my first BBR's and a very small brisket Sunday and they weren't bad for a first time.

I'm going to Costco today to get some more of each. In doing some reading, instructions on how to do it seem all over the board. I think I'm going to try....

Brisket - Rubbed and racked @ 225 until internal temp reaches 150, then wrap it tight in unwaxed paper until 205 internal temp and call it done?

BBR - Rubbed and racked @ 225 for approx 4 hours, no wrapping?

What do ya'll say?

Charlie

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#6909941 - 10/05/17 12:36 PM Re: New smoking smoker [Re: CharlieCTx]
Stub Online   happy
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Registered: 04/27/05
Posts: 16144
Loc: Dallas 2 Jacksboro
Sounds like you got it going on, enjoy up
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#6910068 - 10/05/17 02:03 PM Re: New smoking smoker [Re: Stub]
bill oxner Online   content
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Registered: 11/03/09
Posts: 39926
Loc: Katy-Fulshear
Originally Posted By: Stub
Sounds like you got it going on, enjoy up
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#6910296 - 10/05/17 05:19 PM Re: New smoking smoker [Re: CharlieCTx]
SnakeWrangler Online   content
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Registered: 01/22/11
Posts: 28205
Loc: Fairfield, TX
worthless
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Originally Posted By: bill oxner
Now that food has replaced sex in my life, I can't even get into my own pants.

"Death is permanent...everything else is temporary!"

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"

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#6910313 - 10/05/17 05:28 PM Re: New smoking smoker [Re: CharlieCTx]
QuitShootinYoungBucks Online   content
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Registered: 11/01/12
Posts: 7796
Loc: Lubbock, TX
Ribs 2-2-1 or 2-1-1
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#6910332 - 10/05/17 05:42 PM Re: New smoking smoker [Re: CharlieCTx]
PMK Offline
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Registered: 09/10/12
Posts: 6101
Loc: Central TX (Gtown/Austin)
3-2-1 on the ribs for me seems to work out perfectly every time.

on the brisket, smoke until it hits 160-165 (stall), then wrap until it gets to 200 (it will continue to rise a few degrees) wrap in a towel and into an ice chest to rest an hour or so, it will reabsorb juices and be moist & tender.
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#6910363 - 10/05/17 06:12 PM Re: New smoking smoker [Re: PMK]
bobcat1 Online   content
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Registered: 07/22/07
Posts: 2364
Loc: Sanger, Texas
Originally Posted By: PMK
3-2-1 on the ribs for me seems to work out perfectly every time.

on the brisket, smoke until it hits 160-165 (stall), then wrap until it gets to 200 (it will continue to rise a few degrees) wrap in a towel and into an ice chest to rest an hour or so, it will reabsorb juices and be moist & tender.
This is my methods to the letter!
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#6910799 - 10/06/17 06:37 AM Re: New smoking smoker [Re: PMK]
bigbob_ftw Online   content
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Registered: 07/26/08
Posts: 15241
Loc: White Settlement, TX.
Originally Posted By: PMK
3-2-1 on the ribs for me seems to work out perfectly every time.

on the brisket, smoke until it hits 160-165 (stall), then wrap until it gets to 200 (it will continue to rise a few degrees) wrap in a towel and into an ice chest to rest an hour or so, it will reabsorb juices and be moist & tender.


I like to wrap in brown butcher paper.
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#6911006 - 10/06/17 09:36 AM Re: New smoking smoker [Re: CharlieCTx]
DPirates80 Offline
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Registered: 10/17/16
Posts: 1283
Those masterbuilts are pretty good lil smokers. I have the 42inch Propane smoker from them. Works like a charm and easy temp control. I have only smoked ribs and a whole chicken on it so far. let us know how the brisket come out.


Edited by DPirates80 (10/06/17 09:37 AM)

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#6911012 - 10/06/17 09:39 AM Re: New smoking smoker [Re: CharlieCTx]
DPirates80 Offline
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Registered: 10/17/16
Posts: 1283
Also...if you go to their website. Take a look under their Dadgum Good recipe section I believe is what they call it. Some tasty recipes to try!

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#6911241 - 10/06/17 12:50 PM Re: New smoking smoker [Re: bigbob_ftw]
bobcat1 Online   content
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Registered: 07/22/07
Posts: 2364
Loc: Sanger, Texas
Originally Posted By: bigbob_ftw
Originally Posted By: PMK
3-2-1 on the ribs for me seems to work out perfectly every time.

on the brisket, smoke until it hits 160-165 (stall), then wrap until it gets to 200 (it will continue to rise a few degrees) wrap in a towel and into an ice chest to rest an hour or so, it will reabsorb juices and be moist & tender.


I like to wrap in brown butcher paper.
Me too Bob but mine is kinda reddish brown.
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Bobby Barnett


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#6911360 - 10/06/17 02:25 PM Re: New smoking smoker [Re: CharlieCTx]
CharlieCTx Online   content
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Registered: 05/27/13
Posts: 1335
Loc: Flower Mound, TX
I too have the reddish brown paper.

Did my Costsco run and got 3 racks of BBR's and they only had monster briskets, so I'll get smaller one at Tom Thumb or somewhere. I did also get a Pork Belly to try my hand at some burnt ends.

On the BBR's, season and mustard up tonight or do what instead... ? Brisket prep?

Charlie

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#6913579 - 10/08/17 10:25 PM Re: New smoking smoker [Re: CharlieCTx]
CharlieCTx Online   content
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Registered: 05/27/13
Posts: 1335
Loc: Flower Mound, TX
Well, I was pretty pleased with the weekend...

Pork Belly on Sat came out great!




Sunday, one rack of Salt/Pepper BBR's and one rack of bbq spiced rub BBR's all were awesome.



I'm really diggin' this smoker thing.

Next weekend, will be Brisket, sauced BBR's and might give some of Stub's stuffed Jalapeno's a go, those looked awesome.

Charlie

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#6913593 - 10/08/17 10:43 PM Re: New smoking smoker [Re: CharlieCTx]
Roll-Tide Online   content
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Registered: 06/11/15
Posts: 3430
You have a cover for it? If you keep it outside.

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#6913874 - 10/09/17 09:02 AM Re: New smoking smoker [Re: CharlieCTx]
CharlieCTx Online   content
Pro Tracker

Registered: 05/27/13
Posts: 1335
Loc: Flower Mound, TX
It's under a patio cover/roof. I did also buy one of these covers.

Smoker cover

Charli

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