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Hi everybody

post #1 of 4
Thread Starter 

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!

post #2 of 4

Hey Ryan, I posted these a while back, take a look .    OH  ----- and welcome from East Texas







Gary S

post #3 of 4
Thread Starter 

Wow Thanks for all the info! those posts are great! The thickness is what kind of has me worried. The first two i did were pretty much the same, one was just a little longer. Those were both from costco. This 14 pounder is a little longer but MUCH thicker. I am thinking what I might do is throw it in around 830 or 9 tomorrow night. That will give me some extra time in case the smoking runs long. I also usually let them sit for 20-30 minutes but I will definitely do what you said and give it at least an hour. I had a feeling the one I did that didn't turn out just needed longer but the temperature of the meat was above 200 so I didn't want to dry it out. Trial and error! lol I love the smoker but it seems like I correct one thing and something else goes wrong! Just gotta keep at it I guess. Thanks for the links again!

post #4 of 4
Hey Ryan

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

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