Rookie Smoker

Discussion in 'Roll Call' started by dkite44, May 13, 2014.

  1. This forum is awesome! There is so much information that it makes my head spin.  I have a Masterbuilt 30 inch digital smoker.  I've had great success with baby back ribs, a pork butt, and some chicken quarters.  I am attempting my first brisket for a belated Mother's day dinner on Thursday.  I bought a 13.5 lb packer and separated the point and the flat.  I then cut the flat in half in order for it to fit in the smoker.  I'm aiming for 225-245 degrees.  I plan on starting it at 0700 hrs thursday morning.  Hopefully it should be done in plenty of enough time since it's in 3 smaller pieces now.  I'll pull it from the smoker at  200 IT, and wrap it in foil and throw it in the cooler until eating time.  If it comes out well, I'll put some pics up.

    -Dan
     
  2. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    I'd pull it when it's done instead of when it hits 200.   Poke with a toothpick or temp probe and when it goes in with little to no resistance, like a knife through butter, it's ready.  That could be at 200, or it might be at 193, or it might be at 205.

    Good luck with the smoke.
     
    Last edited: May 13, 2014
  3. Hello Dan, and welcome to the site. Sounds like you have a plan, good luck and post pictures.

    Gary S
     
  4. The brisket came out pretty good. I used the toothpick test, and each of my three pieces took different times. The shortest took 8 hrs, longest at 10 hours.
     

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