or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › First Time Smoking and NEED HELP!!!
New Posts  All Forums:Forum Nav:

First Time Smoking and NEED HELP!!!

post #1 of 8
Thread Starter 

Hello Everyone,

 

I recently purchased a Masterbuilt 20070910 30-Inch Black Electric Digital Smoker. After reading several threads, I decided to buy the Amazen Pellet Smoker 5x8 tray as well as the CookinPellets 40PM Perfect Mix Smoking Pellets. The smoker has been seasoned and last week I tried to smoke some chicken breasts but failed miserably. There was smoke coming out of the smoker which I thought was the pellets but turned out to be the juices dropping on the tray and steaming. The pellets went out and after doing some research, I am going to be attempting the mailbox mod this afternoon. 

 

I plan on purchasing a brisket to smoke tomorrow but needed some advice.

 

1. Other than applying rub to the brisket and leaving it in the fridge the night before, what tips do you have for preparing the brisket? Is there a preparation method you think works best?

 

2. If I apply rub to the brisket, do I also need to apply sauce? If so, when is the best time to apply it?

 

3. What is the best temperature to smoke the brisket at? I have seen people say anything from 200-250F. 

 

4. What is the ideal internal temperature? I've seen people say anything from 165-205F.

 

5. Any other tips or warnings about smoking a brisket for the first time?

 

Any help would be greatly appreciated!

post #2 of 8
I only apply sauce to a brisket after its done. And often, it doesn't need sauce. I will say, brisket, in my mind, is an upper level smoke. Good luck! I'd smoke it at 250 until done. That's roughly 1 1/2 hours per pound as an estimate. You can wrap it in foil about 165, then pull it out when temps hit 190-203, depending on how easily a probe goes into the meat.
post #3 of 8

if your new at this , stick to chicken or some other inexpensive meat  until you get the hang of it and your smoker

no sense ruining good meat , after you have gotten a few cheap pieces to come out the way you want , then cook something more expensive

post #4 of 8
Thread Starter 
When cooking chicken, how important is it to brine the chicken? Last time I tried smoking I used the slaughterhouse brine on this forum but didn't add anything to the chicken after taking it out of the brine. Is chicken something you add a rub or sauce to after brining?
post #5 of 8

any good rub will work

post #6 of 8
Quote:
Originally Posted by feddi420 View Post

When cooking chicken, how important is it to brine the chicken? Last time I tried smoking I used the slaughterhouse brine on this forum but didn't add anything to the chicken after taking it out of the brine. Is chicken something you add a rub or sauce to after brining?

Hey feddi.  Yes--brining chicken is very important.  My first chicken (breast and thighs) was a total disaster--even the dog thought twice about eating it, and being a Lab, she'll eat anything.  LOL.  If you're smoking chicken parts, be sure to get skin on parts.  The brining and the skin will make a huge difference in making the meat moist and juicy.

 

Gary

post #7 of 8
 
I agree that you should get your technique and smoker squared away before you go to expensive meat like a brisket, but I will answer your questions anyway...JJ

 

 

Quote:

Originally Posted by feddi420 View Post
 

Hello Everyone,

 

I recently purchased a Masterbuilt 20070910 30-Inch Black Electric Digital Smoker. After reading several threads, I decided to buy the Amazen Pellet Smoker 5x8 tray as well as the CookinPellets 40PM Perfect Mix Smoking Pellets. The smoker has been seasoned and last week I tried to smoke some chicken breasts but failed miserably. There was smoke coming out of the smoker which I thought was the pellets but turned out to be the juices dropping on the tray and steaming. The pellets went out and after doing some research, I am going to be attempting the mailbox mod this afternoon. 

 

I plan on purchasing a brisket to smoke tomorrow but needed some advice.

 

1. Other than applying rub to the brisket and leaving it in the fridge the night before, what tips do you have for preparing the brisket? Is there a preparation method you think works best? If the brisket is very fatty, you can trim it to about 1/4". This leaves enough fat to help keep the meat juicy but still get a good bark and flavor.

 

2. If I apply rub to the brisket, do I also need to apply sauce? If so, when is the best time to apply it?Smoked Brisket tastes good right out of the smoker. If you want to add sauce, do so at the table. You want to enjoy the meat flavor. Only add that which make the meat more flavorful. Do you cover a T-bone steak in BBQ Sauce? There is such a thing as Burnt Ends, here is a good place to add sauce. Do a search for the Recipe.

 

3. What is the best temperature to smoke the brisket at? I have seen people say anything from 200-250F. IMO, Brisket and Pork Butts are true Low and Slow meats. They are best given plenty of time and smoke to get to their best. Your MES set at 225°F will swing afew degrees + or -, but will average out a good low smoke temp.

 

4. What is the ideal internal temperature? I've seen people say anything from 165-205F.There is no Ideal Temp. Use the therm as a guide to when to start checking for tenderness or when to foil, if that is the route you choose. Foil at 165-170. Or smoke to 190° and start testing for tenderness by inserting the probe in different areas. When the probe slides in with little to no effort, you are ready to rest, 30 minutes on the counter and carve it up. This tenderness will happen between 190 and 200°F. If the Internal Temp (IT) goes any higher, the meat will shred or you are cooking the moisture out.

 

5. Any other tips or warnings about smoking a brisket for the first time? Be patient, don't panic over a long or double stall and estimate 1.5 hours per pound but cook to tenderness. If the meat is done and you are not ready to eat, wrap the brisket in foil, " No Towels " and place it in small cooler to keep warm until the sides or guests catch up. I say no towels because holding in too much heat will continue the cooking and it will not slice but shred apart.

 

Any help would be greatly appreciated!

post #8 of 8

The key to the tray is to pull the side wood insert tube out approx 2-3" plus pull the internal wood tray out approx 1".  This provides sufficient air flow for the pellets to stay lit.  BTW: top vent should be open!  Make sure you have a good cherry hot looking start on the pellets.  Use a blow torch to get it going and watch it for 10 minutes to make sure before placing it on the bottom rails next to the internal wood pan.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › First Time Smoking and NEED HELP!!!