- Aug 21, 2014
- 2
- 10
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!
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!
