Hi everyone! I'm new to the smoking world and appreciate the information I've already received here. Got an electric smoker (Masterbuilt) for Father's Day and have had a brisket going for several hours now!! I'll be adding Mac&Cheese and bacon wrapped Asparagus later this afternoon!! Jump in with both beet, right??!!!
Hello from Colorado
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Success!! The brisket was delicious!! Moist, tender...!!!!!! I wrapped it at 168 and kept in until my thermometer read 200. I then separated the point and the flat, made burnt ends from the point and from the flat did slices and chopped!!
I haven't done the cleanup of the MES but it definitely doesn't look enjoyable!! :-)