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Howdy from Texas!

post #1 of 7
Thread Starter 

Good morning! 

Just wanted to introduce myself. I live in Round Rock, Texas. I retired my New Braunfels because of rust and I didn't want to move it to our new place. Totally regret that. It still had life! Time to move on. Decided to go with a Masterbuilt digital 30". Broke it in yesterday with a brisket flat. Thanks to Bearcarver for his step by step guide, and also for answering my questions about internal temps! I was the biggest critic of the brisket. Everyone said it was good. And it was. Moist and tender. Smokey flavor- but no smoke ring, and certainly no bark like I got with my firebox smoker. I'm guessing I lost that due to foiling it- but I'm also guessing that is what helped make it so moist. It's a process, I know. I'll keep trying and keep learning. Lots of great info on this site!! 

post #2 of 7

 

texas.gif  Good morning and welcome to the forum, from a warm & partly cloudy day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.

 

Gary

post #3 of 7

Welcome to the board! Jump into the conversations and post pics.

post #4 of 7
Welcome frisbee! You won't get a smoke ring with an electric smoker. But the smoke ring does not add any flavor. I just did a brisket and I got good bark even though I foiled it. I used a rub with brown sugar in it, which helped, plus I put it back in the smoker for about an hour after unfoiling.
post #5 of 7
Thread Starter 

Huh. I honestly did not know the ring didn't bring the flavor!

 

Dark brown sugar will be added to the next brisket. Thanks!!

 

I already love this place! I wish I had taken pics! I was too ready to eat! I've got my teenage daughter cooking up some brisket and cheese grilled sammies with some of the leftovers!

post #6 of 7
Thread Starter 
Okay folks I need some help. I started a 5.5# flat this morning. Using my Maverick dual probes, my IT reached 185 after only 5 hours at a smooth 225 smoker temp (Maverick temps- they've been tested with boiling water). Thought I might be in a fat pocket, so I moved the meat probe. Same result. Fearing I was drying out my brisket, I foiled it, adding about 6oz. of my liquid mix. Within 2 hours my IT was up to 195! This is after a total of 7 hours in the smoker. So I wanted more bark this time, so I unfoiled, and put back on the rack and added some more mesquite chips. 15 minutes later IT was reading 180. 30 minutes after that and it is down to 169. Smoker temp is currently at 214. Have not touched the temp setting on the MES.

Just relax and wait for the temp to get back up? Seems like it just keeps dropping...
post #7 of 7
Quote:
Originally Posted by frisbeterian View Post

Okay folks I need some help. I started a 5.5# flat this morning. Using my Maverick dual probes, my IT reached 185 after only 5 hours at a smooth 225 smoker temp (Maverick temps- they've been tested with boiling water). Thought I might be in a fat pocket, so I moved the meat probe. Same result. Fearing I was drying out my brisket, I foiled it, adding about 6oz. of my liquid mix. Within 2 hours my IT was up to 195! This is after a total of 7 hours in the smoker. So I wanted more bark this time, so I unfoiled, and put back on the rack and added some more mesquite chips. 15 minutes later IT was reading 180. 30 minutes after that and it is down to 169. Smoker temp is currently at 214. Have not touched the temp setting on the MES.

Just relax and wait for the temp to get back up? Seems like it just keeps dropping...

 

Once you foil it, take it all the way to done. You can then pull the foil and let the bark toughen up a little, but the IT will drop. If you wait for the temp to come up, as you were doing almost 3 hours ago, you've put the meat back into a stall and lost the benefit of foiling. I did this with a fresh ham roast and another guy did it with a brisket and we both got bad results. Dry and overcooked. Sorry. There should be a warning label on foil.

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