Pete from NY

Discussion in 'Roll Call' started by lowrider34, Jun 14, 2014.

  1. lowrider34

    lowrider34 Newbie

    Hello All,

     Just joined the forum and would like to say I'm looking forward to getting some tips from the pros in here. I'm trying a brisket for the 1st time. I am using a Masterbuilt electric smoker. I've used it for ribs, pork butt, and had great results with turkey.

     I'm from the Hudson Valley of Upstate NY (70 mi north of NYC)

     My 1st question is, I'm using a homemade dry rub and the brisket is about 8 1/2 lbs, Do I soak my chips or just go dry?

     Thanks in advance.

  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Welcome, glad ya joined us ! There's a bunch of folks on here with the MES smokers that I'am sure will be by to answer your question or ya could start another thread asking it !
  3. Welcome to the site, probably to late but I think most members with electric smokers recommend not soaking. I am an RF stick burner

    Gary S

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