Maiden voyage on MF Bullet and my first smoke ever.

Discussion in 'Grilling Beef' started by sfbc, Dec 11, 2011.

  1. Wanted to learn to smoke for a long time. Figured a WSM was what I wanted. Then found the Master Forge Bullet ..... what a deal, what a country!!!

    Bought a 12 lb brisket, cut it in half and decided to smoke the big end today.


    Slathered it with yellow mustard and SPG (salt pepper garlic powder) rub.


    Fired up my MF Bullet at 5:00 am and started out.

    Spread a layer of briquettes in the charcoal pan and placed about 20 briqs in my starter chimney.

    10 minutes later, I spread them on the top of the briqs in the pan and prepared the brisket.

    By 5:30 the MF Bullet was up to 250º and the meat was on the grill.

    Was not easy keeping the MF Bullet between 200 and 300. Had to keep adding about 40 briqs every two hours.

    Also, the charcoal ash kept building up and slowing things down. So every time I added briqs, I took the charcoal pan out and shook out the excess ashes.  

    Turned the brisket over at 3 hrs and added cherry chips soaked in water and wrapped in a foil pouch.

    At 1:00 PM the meat temp hit 195º and I removed the brisket and tented it with foil.

    The result looks kinda grim but the brisket tasted soooooo fine. I can't believe it.


    Yes, I know that the smoke ring is lousy and the slices look kinda goofy.

    Yes, I didn't slice across the grain exactly.

    But the taste is outta this world.

    Gotta figure out how to keep the MF Bullet from getting clogged up with charcoal ash.

    Air comes in around the door for sure and probably around the junction between charcoal pan and main body.  These leaks surely contribute to inefficiency of the unit.

    As it turned out, I finished this brisket having used much less than a bag of charcoal...... so maybe that's not all bad.

    Next week I smoke the flat part of the brisket.

    Also, there's more where this one came from!


    I hope some of the folks who know what is going on will give me some tips and suggestions.

    Sunny From Bosque County
  2. As I review my post, none of the photos I inserted in the original came out on the website.

    What happened???

    There must be some reason.

    I can't find any suggestions or guidelines concerning inserting photos.

    The preview looked just fine.

    I hit "submit" and the photos disappeared.

  3. teeznuts

    teeznuts Master of the Pit

    New members pictures always get "held" for review prior to them showing up in the thread. No worries they'll probably appear soon.
  4. sprky

    sprky Master of the Pit OTBS Member

  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF!

    Looking forward to seeing your pics!
  6. fpnmf

    fpnmf Smoking Guru OTBS Member


    This site has tons of info.

    I suggest you spend some time reading all the different forums and the WIKIs.

    Ask questions and use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!

          Make bacon the easy way!!
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    First off welcome to SMF there Sunny. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

    Welcome To Your New Addiction
  8. Hey, I understand the reason for holding newbie's photos ..... Might be lurking as a vegetarian or a PETA whacko and post photos that would be pretty disgusting ..... it's dangerous out there in the cyberworld.  

    I sure hope my photo of Ms B. doesn't hit the cutting room floor. She is pregnant and will be bringing more brisket into this world in a few weeks..... don't want to upset her in any way.  

    Gotta go now ...... time to start cleaning up my smoker from yesterday's outing.  

    Sunny From Bosque County
  9. smokininidaho

    smokininidaho Smoke Blower

    Welcome, try using lump charcoal next time, burns hotter and much less ash.
  10. Thanks to all of the replies.  Great info. You bet I'll try lump charcoal.

    My photos still haven't shown up.


    Maybe I did something wrong.

    It's a big downer to post photos and have them disappear into the cyberspace.

    Needless to say.... no more photos from me!!

    Sunny From Bosque County

Share This Page