I have a masterbuilt 30-inch electric smoker with window. I turned it on for the first time today and have made chicken wings, a rack of ribs and I just put on a brisket.
It's only a 3lb brisket, so I should be able to get it done tonight. I am going to add chips every hour the first 3 hours and watch the temperature then I will wrap in in foil for an hour or so and then back on the rack. I used a dry rub on it, 24 hours ago. I let it come to room temp before I put it in. I have apple juice to mop on it and I have the meat thermometer in it. So, here we go!