So I got this new electric smoker

[R8RFAN]

I was a master at cooking pork shoulders and butts as a kid in the local BBQ restaurant and it appears I am just as good with a smoker... Will be smoking my very first brisket flat today to eat on Christmas day

http://thumbnails117.imagebam.com/52245/ee3bb7522446412.jpg (http://www.imagebam.com/image/ee3bb7522446412) http://thumbnails117.imagebam.com/52245/1c6dc7522446419.jpg (http://www.imagebam.com/image/1c6dc7522446419) http://thumbnails117.imagebam.com/52245/472675522446424.jpg (http://www.imagebam.com/image/472675522446424) http://thumbnails117.imagebam.com/52245/e2a417522446432.jpg (http://www.imagebam.com/image/e2a417522446432) http://thumbnails117.imagebam.com/52245/6cb36d522446440.jpg (http://www.imagebam.com/image/6cb36d522446440) http://thumbnails117.imagebam.com/52245/276506522446446.jpg (http://www.imagebam.com/image/276506522446446) http://thumbnails117.imagebam.com/52245/440061522446449.jpg (http://www.imagebam.com/image/440061522446449) http://thumbnails117.imagebam.com/52245/bf01fe522446454.jpg (http://www.imagebam.com/image/bf01fe522446454) http://thumbnails117.imagebam.com/52245/8d0a7b522446462.jpg (http://www.imagebam.com/image/8d0a7b522446462)

[lewdog]

Is that a Bradley?

[R8RFAN]

Is that a Bradley?

Masterbuilt
https://images-na.ssl-images-amazon.com/images/I/71aklkR52tL._SL1500_.jpg

[lewdog]

Masterbuilt
https://images-na.ssl-images-amazon.com/images/I/71aklkR52tL._SL1500_.jpg

Good. Fuck Bradley smokers.

Nice work R8ers. Now have your team eat shit today.

Thanks.

[R8RFAN]

Question for all the smokers about a brisket flat

180 or 195 internal?
225 for the smoke temp or lower

[Trivers]

180 and 220 is what I use as guidelines.

Once you go electric, you never go back.

[carcosa]

Question for all the smokers about a brisket flat

180 or 195 internal?
225 for the smoke temp or lower

69 degrees, bitch

[Trivers]

get extra fuses and a heat bulb as spares.

you will need them sooner or later.

[R8RFAN]

180 and 220 is what I use as guidelines.

Once you go electric, you never go back.

get extra fuses and a heat bulb as spares.

you will need them sooner or later.

Thanks

[R8RFAN]

I go by this guide and it has worked great so far
http://thumbnails117.imagebam.com/52246/cd85d6522459908.jpg (http://www.imagebam.com/image/cd85d6522459908)

[Simply Red]

Looks good.

[R8RFAN]

Those Pork Butt Roasts do extremely well at 275 smoke to an internal of 200-205 Meat pulls apart with a fork easily also the cut is very forgiving.. If you want the meat sliced I would go 190-195

[R8RFAN]

Pork and Chicken I do well ... Beef I am a rookie ,Gonna do the flat brisket tonite/tomorrow and want to do a standing rib roast soon

[BryanBusby]

Do a packers and make some ends like a man

[BlackHelicopters]

I have an electric smoker. I become aroused when I use it.

[Simply Red]

How do you feel about Sticky Fingers?

[Bwana]

I go by this guide and it has worked great so far
http://thumbnails117.imagebam.com/52246/cd85d6522459908.jpg (http://www.imagebam.com/image/cd85d6522459908)

To each their own but I smoke my baby backs at a lower temp for a longer time. That stuff all looks good though.

[R8RFAN]

To each their own but I smoke my baby backs at a lower temp for a longer time. That stuff all looks good though.

wrapping them in foil so they don't dry out or wet smoke?

[Bwana]

wrapping them in foil so they don't dry out or wet smoke?

I just toss them on and go to town. Normally between 180-205. I have always had great luck with low and slow when smoking ribs. I either sauce them up for the last half hour so it caramelizes on there, or just go with a dry rub. Mine normally take 8-10 hours.

I also use an electric smoker, mines a Yoder. http://www.yodersmokers.com/ys640-pellet-grill.html

Its' build like a brick shithouse and retains heat well even when it gets very cold outside, which is why I went with what I did. The thinner smokers don't do well in Montana in the winter.

[Simply Red]

How do you feel about Sticky Fingers?

It's a BBQ place in SC and NC

[kstater]

wrapping them in foil so they don't dry out or wet smoke?
Ive always been a dry rib guy. A buddy brought a glaze over and put on a couple racks when we smoked 4 a couple weeks ago, changed my world view on the issue

Sent from my SM-G920P using Tapatalk

[R8RFAN]

It's a BBQ place in SC and NC

Never tried it

[R8RFAN]

I just toss them on and go to town. Normally between 180-205. I have always had great luck with low and slow when smoking ribs. I either sauce them up for the last half hour so it caramelizes on there, or just go with a dry rub. Mine normally take 8-10 hours.

I also use an electric smoker, mines a Yoder. http://www.yodersmokers.com/ys640-pellet-grill.html

Its' build like a brick shithouse and retains heat well even when it gets very cold outside, which is why I went with what I did. The thinner smokers don't do well in Montana in the winter.

Badass smoker

[Simply Red]

Never tried it

it's actually fairly decent.

[MTG#10]

Once you go electric, you never go back.

Bs.

Ive used my Masterbuilt 5-6 times, but it doesnt come close to my WSM.

[LoneWolf]

It's a BBQ place in SC and NC

I ate at the Sticky Fingers in downtown Greenville, SC in November. Decent ribs and their sweet BBQ sauce was great.

[srvy]

Question for all the smokers about a brisket flat

180 or 195 internal?
225 for the smoke temp or lower

I like to pull at 190 or a little less then wrap and place in a cooler and fill the open space with towels. i go about preparing my sides and things and it stays moist and warm in the cooler and reaches 195 somewhere in the process.

As for the smoker temp i like to cook about 275 or more but not over 300. this cuts the time dramatically if your smoking packers but doesnt effect moistness and gets a nice bark on it. If you like pretty smoke ring go 220 it doesnt effect the flavor or anything but people seem to think the smoke ring is the judgement of a proper smoke. Dont buy a trimmed brisket you want the fat trim it after the smoke if it scares ya. Also if its a 8 to 10 pound flat dont use the higher temp smoke at 200 to 220.

[Indian Chief]

Good. **** Bradley smokers.

Nice work R8ers. Now have your team eat shit today.

Thanks.

ROFL

Holy shit I wanted to rep this, but I have to hit some other people up first. IOU.

[Smed1065]

I have that same one. Works well and easy to control but sometimes I love to get smoked out and use an my old side pit one then.

[R8RFAN]

Here is what my very first brisket looked like... It was tender and the meat was not dry.. I know you guys really dig brisket but I prefer pork butts

http://thumbnails117.imagebam.com/52330/f89c0c523294111.jpg (http://www.imagebam.com/image/f89c0c523294111) http://thumbnails117.imagebam.com/52330/84432d523294114.jpg (http://www.imagebam.com/image/84432d523294114)

[tooge]

Not trying to be a BBQ snob here, but QUIT going by temp on the brisket and pork butt. Different pieces of meat have different fat content and collagen content, and will therefore be " just perfect" at different temps. If you always take brisket to 190, you will have some great brisket and some that is a tad chewy. If you always take it to 200, you might have perfect meat or it might be dry.

The only way to have consistently perfectly done, moist, yet not too toothy meat, is to go until the meat is fork tender. Use a long serving fork and when the meat hits 190, push by fork into the meat. It should slide in like its room temperature butter. If it doesn't, take it up 3-4 degrees and check again. As soon as it is, pull it off the smoker and let it rest. It'll stay hot enough for at least 30 minutes.

Take all poultry to 165, no more.

[lewdog]

Here is what my very first brisket looked like... It was tender and the meat was not dry.. I know you guys really dig brisket but I prefer pork butts

http://thumbnails117.imagebam.com/52330/f89c0c523294111.jpg (http://www.imagebam.com/image/f89c0c523294111) http://thumbnails117.imagebam.com/52330/84432d523294114.jpg (http://www.imagebam.com/image/84432d523294114)

That's either a really good brisket or the broken leg of Derek Carr.

Nice work either way.

[R8RFAN]

Not trying to be a BBQ snob here, but QUIT going by temp on the brisket and pork butt. Different pieces of meat have different fat content and collagen content, and will therefore be " just perfect" at different temps. If you always take brisket to 190, you will have some great brisket and some that is a tad chewy. If you always take it to 200, you might have perfect meat or it might be dry.

The only way to have consistently perfectly done, moist, yet not too toothy meat, is to go until the meat is fork tender. Use a long serving fork and when the meat hits 190, push by fork into the meat. It should slide in like its room temperature butter. If it doesn't, take it up 3-4 degrees and check again. As soon as it is, pull it off the smoker and let it rest. It'll stay hot enough for at least 30 minutes.

Take all poultry to 165, no more.
I am with you on the brisket but that pork butt at 205 always produces perfect pulled pork for me even in the oven

[Pennywise]

That's either a really good brisket or the broken leg of Derek Carr.

Nice work either way.

LMAO

[Pasta Little Brioni]

Leg O' Carr in pic 5

[scho63]

I hear Inmem58 can give you great advice with your smoker!

[mikeyis4dcats.]

LOVE my Masterbuilt, though I haven't gotten to use it enough this year. There's also another multipage thread here somewhere about them...

[MTG#10]

Here is what my very first brisket looked like... It was tender and the meat was not dry.. I know you guys really dig brisket but I prefer pork butts

http://thumbnails117.imagebam.com/52330/f89c0c523294111.jpg (http://www.imagebam.com/image/f89c0c523294111) http://thumbnails117.imagebam.com/52330/84432d523294114.jpg (http://www.imagebam.com/image/84432d523294114)

See this is one reason why I prefer my WSM over my Masterbuilt...no smoke ring on electric.

[LoneWolf]

I hear Inmem58 can give you great advice with setting your house on fire!

FYP

[R8RFAN]

Best way to reheat this frozen vacuum sealed cooked brisket without drying it out when I decide to finish it off?

http://thumbnails117.imagebam.com/52372/89a142523718797.jpg (http://www.imagebam.com/image/89a142523718797)

[Bwana]

Best way to reheat this frozen vacuum sealed cooked brisket without drying it out when I decide to finish it off?

http://thumbnails117.imagebam.com/52372/89a142523718797.jpg (http://www.imagebam.com/image/89a142523718797)

As slow as you can. Avoid the microwave and stick with very low heat in the oven after the initial unthawing.

[R8RFAN]

As slow as you can. Avoid the microwave and stick with very low heat in the oven after the initial unthawing.

Since it is sealed, I wonder if I can put it in a pot of hot water

[Bwana]

Since it is sealed, I wonder if I can put it in a pot of hot water

You could, but if you're going to use water I would use cold water to unthaw the beast in the bag and then go the low heat in the over route. I have never been a big fan of heating things up in a bag like that, plus you risk over cooking it.

[R8RFAN]

You could, but if you're going to use water I would use cold water to unthaw the beast in the bag and then go the low heat in the over route. I have never been a big fan of heating things up in a bag like that, plus you risk over cooking it.

I will give it a try may or may not have it on the menu today... It's Hog Jowls , Blackeyed peas, Collard greens and corn bread tomorrow though as our traditional meal on NYD down south

[Bwana]

I will give it a try may or may not have it on the menu today... It's Hog Jowls , Blackeyed peas, Collard greens and corn bread tomorrow though as our traditional meal on NYD down south

Nice enjoy, you make me want to fire up the smoker.

[R8RFAN]

Nice enjoy, you make me want to fire up the smoker.

Do it.... Can never go wrong with the smoker

[Bwana]

Do it.... Can never go wrong with the smoker

We have been getting hammered with wave after wave of snow this year and I have to move a bunch of it today, so I probably can't make the time to fire up the smoker. I'm just waiting until I think all the neighbors are out of bed. I guess I could of fired up the snow blower at 4am when I got up. :D That's when I should of fired up the smoker.

[Pasta Little Brioni]

Leg O' Carr in pic 5

Ohhhh Freighters???

[threebag]

Firing up the smoker today. Pulled pork and Hotlinks on the menu for tomorrow. Going to use the pork as a topping for some enchiladas.

[mdstu]

I ate at the Sticky Fingers in downtown Greenville, SC in November. Decent ribs and their sweet BBQ sauce was great.

if you are in Greenville alot, try Smoke on The Water. It's also downtown. Pretty good BBQ and not chain style resturant like Sticky Fingers.

[rockymtnchief]

We have been getting hammered with wave after wave of snow this year and I have to move a bunch of it today, so I probably can't make the time to fire up the smoker. I'm just waiting until I think all the neighbors are out of bed. I guess I could of fired up the snow blower at 4am when I got up. :D That's when I should of fired up the smoker.

Put on your big girl pants and come move snow here. This wind has been ridiculous, the drifts are awful and I've worn out a snow shovel. Bring some of them ribs you smoked the day we worked on your ATV. Hurry up! CHOP CHOP!:)

[threebag]

I ate at the Sticky Fingers in downtown Greenville, SC in November. Decent ribs and their sweet BBQ sauce was great.

They do have good sauce

[Bwana]

Put on your big girl pants and come move snow here. This wind has been ridiculous, the drifts are awful and I've worn out a snow shovel. Bring some of them ribs you smoked the day we worked on your ATV. Hurry up! CHOP CHOP!:)

Yeah I figured with the non-stop wind you guys always have up the road there would be some impressive drifts, damn! Well at least you have a place to quick chill your beer! Is that Bob Dole in the 2nd picture? :)

[BigRedChief]

Put on your big girl pants and come move snow here. This wind has been ridiculous, the drifts are awful and I've worn out a snow shovel. Bring some of them ribs you smoked the day we worked on your ATV. Hurry up! CHOP CHOP!:)you guys are crazy living in those conditions. :shake:

Christmas ever here
https://scontent-mia1-2.xx.fbcdn.net/v/t1.0-9/15726304_10209532424962137_1126431594336970968_n.jpg?oh=68d6f93cff15cbf51c1af1b3bcee3e64&oe=58EA2688
https://scontent-mia1-2.xx.fbcdn.net/v/t1.0-9/15727187_10209532424522126_2634799666853186898_n.jpg?oh=f06acf48e990f896883fc4ccb365188f&oe=591F7940

[Bwana]

you guys are crazy living in those conditions. :shake:

Christmas ever here
https://scontent-mia1-2.xx.fbcdn.net/v/t1.0-9/15726304_10209532424962137_1126431594336970968_n.jpg?oh=68d6f93cff15cbf51c1af1b3bcee3e64&oe=58EA2688
https://scontent-mia1-2.xx.fbcdn.net/v/t1.0-9/15727187_10209532424522126_2634799666853186898_n.jpg?oh=f06acf48e990f896883fc4ccb365188f&oe=591F7940

Hey Red............. 4321

Oh and Happy New Year. :D

[rockymtnchief]

Yeah I figured with the non-stop wind you guys always have up the road there would be some impressive drifts, damn! Well at least you have a place to quick chill your beer! Is that Bob Dole in the 2nd picture? :)

ROFLROFLROFL Yes...I believe that is the great Senator! Good eye! He's probably sneaking out to read all of his CP personal messages.

Looks like the interstate could get shut down for the fourth day in two weeks.

[rockymtnchief]

you guys are crazy living in those conditions. :shake:

Christmas ever here
https://scontent-mia1-2.xx.fbcdn.net/v/t1.0-9/15726304_10209532424962137_1126431594336970968_n.jpg?oh=68d6f93cff15cbf51c1af1b3bcee3e64&oe=58EA2688
https://scontent-mia1-2.xx.fbcdn.net/v/t1.0-9/15727187_10209532424522126_2634799666853186898_n.jpg?oh=f06acf48e990f896883fc4ccb365188f&oe=591F7940

Nice!

However, winter here allows us to accrue more stamps on our man card. :D Gasoline engines, heavy equipment and fighting mother nature ftw! OK...it actually gives us something to bitch and moan about, other than the Chiefs.

[Bwana]

ROFLROFLROFL Yes...I believe that is the great Senator! Good eye! He's probably sneaking out to read all of his CP personal messages.

Looks like the interstate could get shut down for the fourth day in two weeks.

Yeah it's been a hell of a year for show and cold. At this rate it will be the 4th of July before we can get into Bridger Creek to do some wheeling. :shake:

My wife is driving to Great falls today to attend a wedding tonight and driving back tomorrow. I have never even met the people so I won't be going on that adventure. I think the dogs and I will have a beer tonight and call the year a wrap.

[rockymtnchief]

Yeah it's been a hell of a year for show and cold. At this rate it will be the 4th of July before we can get into Bridger Creek to do some wheeling. :shake:

My wife is driving to Great falls today to attend a wedding tonight and driving back tomorrow. I have never even met the people so I won't be going on that adventure. I think the dogs and I will have a beer tonight and call the year a wrap.

Good luck on her drive. The GF came for a visit a couple weeks ago and ended up stuck here for three days.

[mikeyis4dcats.]

Best way to reheat this frozen vacuum sealed cooked brisket without drying it out when I decide to finish it off?

http://thumbnails117.imagebam.com/52372/89a142523718797.jpg (http://www.imagebam.com/image/89a142523718797)
Sous vide

[Bwana]

Good luck on her drive. The GF came for a visit a couple weeks ago and ended up stuck here for three days.

Well I hope that worked out well for you. Do you still have the same one that went wheeling with us?

Oh and I hope they get the highway open sooner for you this go around if they have to close it AGAIN.

http://bloximages.chicago2.vip.townnews.com/dailyinterlake.com/content/tncms/assets/v3/editorial/0/4d/04da62e4-41d0-11df-bc28-001cc4c03286/04da62e4-41d0-11df-bc28-001cc4c03286.image.jpg?resize=760%2C487 (http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwjKwI-C5Z7RAhVV7WMKHZ2DBJAQjRwIBw&url=http%3A%2F%2Fwww.dailyinterlake.com%2Fmembers%2Fglacier-national-park-road-snow-removal%2Fimage_04da62e4-41d0-11df-bc28-001cc4c03286.html&psig=AFQjCNEAqD0uGKMxAlhS3LGq2v3-KWTMYw&ust=1483285921251859)

[threebag]

With the fat on it open it wrap it in foil at 250 for about an hour. Fat side up

[rockymtnchief]

Well I hope that worked out well for you. Do you still have the same one that went wheeling with us?

Oh and I hope they get the highway open sooner for you this go around if they have to close it AGAIN.

http://bloximages.chicago2.vip.townnews.com/dailyinterlake.com/content/tncms/assets/v3/editorial/0/4d/04da62e4-41d0-11df-bc28-001cc4c03286/04da62e4-41d0-11df-bc28-001cc4c03286.image.jpg?resize=760%2C487 (http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwjKwI-C5Z7RAhVV7WMKHZ2DBJAQjRwIBw&url=http%3A%2F%2Fwww.dailyinterlake.com%2Fmembers%2Fglacier-national-park-road-snow-removal%2Fimage_04da62e4-41d0-11df-bc28-001cc4c03286.html&psig=AFQjCNEAqD0uGKMxAlhS3LGq2v3-KWTMYw&ust=1483285921251859)

Yeah...same gal. Kinda nice having an "in" at the Polaris dealer.:D

K...going to bust some drifts. Stay warm!

[Bwana]

Yeah...same gal. Kinda nice having an "in" at the Polaris dealer.:D

K...going to bust some drifts. Stay warm!

Yeah likewise!

Cheers

[R8RFAN]

this was really good... smoked pork loin to internal of 175 mesquite wood


http://thumbnails117.imagebam.com/52774/897e96527731746.jpg (http://www.imagebam.com/image/897e96527731746) http://thumbnails117.imagebam.com/52774/d73022527731749.jpg (http://www.imagebam.com/image/d73022527731749)

[Bwana]

this was really good... smoked pork loin to internal of 175 mesquite wood


http://thumbnails117.imagebam.com/52774/897e96527731746.jpg (http://www.imagebam.com/image/897e96527731746) http://thumbnails117.imagebam.com/52774/d73022527731749.jpg (http://www.imagebam.com/image/d73022527731749)

That looks tasty!

[R8RFAN]

That looks tasty!

I got a little smoke ring this time

[Bowser]

this was really good... smoked pork loin to internal of 175 mesquite wood


http://thumbnails117.imagebam.com/52774/897e96527731746.jpg (http://www.imagebam.com/image/897e96527731746) http://thumbnails117.imagebam.com/52774/d73022527731749.jpg (http://www.imagebam.com/image/d73022527731749)

Yeah, that looks pretty freaking yummy

[Bwana]

I got a little smoke ring this time

Excellent :old:

[Pablo]

I know Raiders fans can't afford meat, but that looks good, and I'll commend you for smuggling that out of the store up your ass. That must have been painful.

[R8RFAN]

I know Raiders fans can't afford meat, but that looks good, and I'll commend you for smuggling that out of the store up your ass. That must have been painful.

It's actually squirrel

[R8RFAN]

Excellent :old:

Who was that who said you couldn't get a smoke ring on electric? The thing I did different this time was I soaked the wood chips and they smoked less but longer

[Pablo]

I really wouldn't give too much of a shit about a smoke ring anyhow. I'm sure it tastes great. I want to buy a cheater smoker. My FIL has a custom rig he's built and it's awesome but I'm not that manly of a man and just want something I can set and forget.

[R8RFAN]

I really wouldn't give too much of a shit about a smoke ring anyhow. I'm sure it tastes great. I want to buy a cheater smoker. My FIL has a custom rig he's built and it's awesome but I'm not that manly of a man and just want something I can set and forget.

I have made alot of pork butts in this smoker for me and friends and I wanted to try this big loin (5.5 lbs) This is the first time I tried mesquite on pork and it is amazing good. This is absolutely a keeper. 205 internal for bbq butts but for loins this 175 is perfect and very juicy.. I would imagine this temp for smoked pork chops would be the same.

Never got into smoking before I read it here, don't have time to baby sit a wood smoker so electric with a set temp and a timer is my style.

[scho63]

this was really good... smoked pork loin to internal of 175 mesquite wood


http://thumbnails117.imagebam.com/52774/897e96527731746.jpg (http://www.imagebam.com/image/897e96527731746) http://thumbnails117.imagebam.com/52774/d73022527731749.jpg (http://www.imagebam.com/image/d73022527731749)

I LOVE PORK LOIN AND THAT LOOKS MIGHTY RIGHTEOUS! :drool:

[bdj23]

Hopefully OP imem's his house with it.

[Pasta Little Brioni]

Leg O' Carr in pic 5

Freighters???