Hi everybody

Discussion in 'Roll Call' started by nutz11, Aug 21, 2014.

  1. nutz11

    nutz11 Newbie

    Hello! My names Ryan. I have had the 40inch masterbuilt smoker for a few months now. I have done several kinds of chicken, pork burnt ends, brisket, jucy lucys, brats, prosciutto wrapped asparagus and at least a few other things that I am forgetting. I have checked out this website for recipes, temps, etc before but never joined til now.(despite all the good info I have read on posts) I joined because I have a couple questions.

    First, my smoker seems to taking a very long time to get up to temp even when I am only trying to cook between 220 and 250. Wondering if anybody else had the same issue.

    The other question is about brisket. I did a brisket that was about 6 and half pounds and it cooked right around 250 and only took about 6 hours before it was perfectly tender. The second time though I did one slightly bigger and it was in for over 8 and a half hours at about 230 but it seemed to seize up. The flavor was amazing and i sliced it correctly but it was tough and chewy. I am wondering if maybe I just overcooked it or didn't cook it long enough.

    The reason I ask is because I am going to be doing a 14.5 pound brisket that I want to have done by 130-2pm on Saturday (12-14 guys coming over for a couple fantasy drafts.) My plan was to season it tonight and put it in about 10pm tomorrow night and let it go for about 14-15 hours at 250. Figured I would run that plan by the experts on here and see if there was a better way to do it or what experiences others have had with such a big cut in the masterbuilt.

    Also I have used a pan with water in it the last few times and that has seemed to help get the temperature up. I was also thinking of having the brisket in a pan this time

    Appreciate any responses!
  2. nutz11

    nutz11 Newbie

    Wow Thanks for all the info! those posts are great! The thickness is what kind of has me worried. The first two i did were pretty much the same, one was just a little longer. Those were both from costco. This 14 pounder is a little longer but MUCH thicker. I am thinking what I might do is throw it in around 830 or 9 tomorrow night. That will give me some extra time in case the smoking runs long. I also usually let them sit for 20-30 minutes but I will definitely do what you said and give it at least an hour. I had a feeling the one I did that didn't turn out just needed longer but the temperature of the meat was above 200 so I didn't want to dry it out. Trial and error! lol I love the smoker but it seems like I correct one thing and something else goes wrong! Just gotta keep at it I guess. Thanks for the links again!
  3. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Ryan

    Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.


Share This Page