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making the jump off the grill and into the smoker

post #1 of 6
Thread Starter 
Thank you for welcoming me into your site and any future help you guys will provide. I am in the Bucks county, PA region. I got a masterbuilt 40" electric smoker for Christmas which is currently being seasoned while I'm writing this. I plan on making my first brisket on Sunday so the local pizza place is on standby. Hopefully i am successful at smoking with the electric smoker bc i plan on building a smoker this spring if all goes well. Happy smoking and as Dierks Bentley says..... tip it on back.
post #2 of 6

Welcome to the forum.  the search bar at the top of the page is a great resource.  Have a question/problem simply search it there.  Feel free to post any questions you have and someone will be along to help out.

 

I usually plan on one hour per pound plus 2 hours for briskets at 235.  Watch you temps closely both smoker and internal meat temp.  I foil my briskets at 165 and pull them at 195-197 and into an ice chest for an hour at least to rest before slicing.  Patience is required...

post #3 of 6

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

post #4 of 6

texas.gif  Good afternoon and welcome to the forum, from a nice windy and cold day here in East Texas. Lots of great people with tons of information on just about  everything. 

 

Gary

post #5 of 6

Congrats on the smoker, be sure and post pictures and keep us posted on the brisket just allow PLENTY of time

 

Gary

post #6 of 6

 welcome!     an electric smoker is a good way to  keep on keeping on those cold windy  winter days . plus the" food like summer taste" is warming!

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