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Fresh Smoker Here

post #1 of 8
Thread Starter 

Hey everyone, 


I'm a resident of VA, just graduated college from Old Dominion in Norfolk Va and purchased a masterbuilt smoker with that elusive first "real job" pay check. My old man has been smoking the meats since I can remember so naturally he got me hooked on it. Between myself and my 4 roommates, I think we plan on using this smoker somewhere in the range of frequently to every saturday/sunday, so any advice/tips would be much appreciated. 


Lets Smoke!

post #2 of 8
Welcome from SC. This is a great site with some really good folks who are always eager to share their ideas and tips. All you have to do is ask and keep reading.

Good luck and good smokin', Joe
post #3 of 8
Welcome aboard this fine group. I guess we all remember the first "real" paycheck. Mine was $196 a month teaching school in 1962.

Much to be learned on this site and the search bar up top will answer almost any question you have and if not..just ask. Plenty of pros here willing and ready to help.

Enjoy the new smoker.

post #4 of 8
Thread Starter 

Appreciate it! You two seem like some seasoned smokers so here's a question for ya. I did my first brisket yesterday and it turned out decent, but obviously I have some work to do. I seasoned a 2.6 LB cut in a dry rub over night and smoked it at 225 for 6 hours.  Now I thought 6 hours was a long time to smoke a cut of that size, but I could not get the internal temp above 130 so I pulled it out at the 6 hour mark. The result was a flavorful, chewy brisket. I may have over cooked it since all my research points at 1.5 - 2 hrs per pound. Any thoughts/comments would be appreciated. 



post #5 of 8
The suggested time on the forum is based on the temp that that smoker was using. Only thing you can smoke by time (to my knowledge) is ribs using the 3-2-1 method.

What temp was your smoker running and how are you measuring it. The built-in temp gauge is almost always off from the temp at the cooking level of the meat. Always determine when meat is done by internal temperature of the meat. I have not done much brisket so I can't advise your problem but someone will help you soon.

Good luck

post #6 of 8
Thread Starter 

The temp of the smoker was 225. I used a thermometer to gauge the internal temp, which means I had to open the door to check it. Not sure if that has anything to do with it. I measured the meat by the sticker on the package, said 2.64.  

post #7 of 8
If you are basing the smoker temp on the built in thermo in the smoker then you don't really know what the real temp was. Stock thermos are notorious for being bad off. Some report as much as 75 degrees off. I suggest you get a thermometer with two probes. You can insert one in the meat and fix the other one at meat level so you can determine the actual temp the meat is cooking at. Many insert this probe through a potato to keep it off the grate and read the actual temp. Bearing in mind that if you get the meat level temp where you want it, you will see a big drop when you put a mass of cold meat in. It will be low for a while as the meat heats up. Patience patience patience. It will get there in time

Good luck

post #8 of 8

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



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