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New to BBQ New MES owner

post #1 of 6
Thread Starter 
Hello

Want to start by thanking everyone for such a great resource for newbies like me.

Have been researching bbq info and techniques for a couple weeks now and my head is kinda spinning with all the different optinions of internal temp, cooking temp, water in pan , no water in pan etc.

My first cook was a 6lbs pork butt. 225 temp IT 195 middle rack position Went pretty well, was mostly tender and juicy. Not much bark tho. I foiled at 148 and the bottom was tough for some reason. I did fat side up.

Second cook was an almost 3lb flat. Second rack position. Cook temp was 250 used no water in pan but foiled the pan. I spritzed it once at 140 IT. Pulled it off at IT 194 according to digital probe that was in the thick part the whole cook. Tested with a second probe when i pulled it out that read much higher? One must be off? The probe did not go in like hot knife through butter and im guessing i should have left it in. The brisket had a great bark but was tough to cut and dry. Undercooked?

From what I've read I used too small a flat, didnt foil it at 140ish, and pulled it before it was probe tender? Im hesitant to buy anything too big and waste money if its ruined

I also tried to research where to place meat and fat cap in smoker. Franklin bbq says the fat should be towards the heat source to protect the meat. Which would be down in the MES?

Are there hot and colder spots in the MES? Ive read pros and cons of using a ceramic tile to evenly disperse heat? Was wondering if a small pizza stone on a rack above the element would help?

Sorry for the novel. Just excited to get this down so I can turn out some nice bbq. Esp brisket. The youtube videos of perfect briskets are my main goal! They look amazing. Thanks in advance. I appreciate any advice...
post #2 of 6
Quote:
Originally Posted by bolson081 View Post

Hello

Want to start by thanking everyone for such a great resource for newbies like me.

Have been researching bbq info and techniques for a couple weeks now and my head is kinda spinning with all the different optinions of internal temp, cooking temp, water in pan , no water in pan etc.

My first cook was a 6lbs pork butt. 225 temp IT 195 middle rack position Went pretty well, was mostly tender and juicy. Not much bark tho. I foiled at 148 and the bottom was tough for some reason. I did fat side up.

Second cook was an almost 3lb flat. Second rack position. Cook temp was 250 used no water in pan but foiled the pan. I spritzed it once at 140 IT. Pulled it off at IT 194 according to digital probe that was in the thick part the whole cook. Tested with a second probe when i pulled it out that read much higher? One must be off? The probe did not go in like hot knife through butter and im guessing i should have left it in. The brisket had a great bark but was tough to cut and dry. Undercooked?

From what I've read I used too small a flat, didnt foil it at 140ish, and pulled it before it was probe tender? Im hesitant to buy anything too big and waste money if its ruined

I also tried to research where to place meat and fat cap in smoker. Franklin bbq says the fat should be towards the heat source to protect the meat. Which would be down in the MES?

Are there hot and colder spots in the MES? Ive read pros and cons of using a ceramic tile to evenly disperse heat? Was wondering if a small pizza stone on a rack above the element would help?

Sorry for the novel. Just excited to get this down so I can turn out some nice bbq. Esp brisket. The youtube videos of perfect briskets are my main goal! They look amazing. Thanks in advance. I appreciate any advice...

Check out Bears step by step

http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index#post_1149932

 

Richie

post #3 of 6

Bolson -

here is my previous post a while back. I got this off of somebody else and have added some steps. I have made 4 briskets and everyone of them has been absolutely perfect. By following this you will get the best brisket ever!

 

Many times I've seen where people have asked about smoking brisket and have it come out dry. It happened to me the first time and it will never happen again!

The mistake people make, and me included was to cook it like another piece of meat to an internal temp of 165. That's the mistake! Here is the secret -

 

I cant fit a whole Brisket in my smoker so I get just the point. I prefer it as its tastier and has a ton of fiber thruout that once its rendered in the smoking process, its the best you can ever eat! The flat is a little more lean and still makes a good piece of BBQ using these steps.

 

  • Get a 4-5 pound Point
  • Trim off a little of the fat cap to keep it a little lean
  • slice the fat cap down to the meat in sections so the rendered fat can pool there and help keep the meat moist, and this will allow more rub to get to the meat
  • prepare the rub -
  •     Use 25% salt
  •             50% pepper
  •             then the rest with garlic powder, chili powder and paprika
  • rub the meat with oil
  • rub the meat with the rub
  • throw it in the smoker at 225 with the Amaze-n pellet smoker filled with HICKORY (Going Texas style here). Note the smoker only needs to be half full, as the smoke on meat will only be for 4-5 hrs
  • Install the meat thermometer
  • Cook for about 4 hrs till an internal temp of 150
  • This is where the stall happens - the meat sweats and doesn't go up in temp for a while and this freaks people out! First you think you re cooking too fast and make all kinds of bad decisions. Here's the RIGHT decision.....
  • Take out the meat and wrap TIGHTLY in heavy duty foil. Add a 1/2 can beer, and some more rub.
  • Put back in smoker with thermometer in the meat - and smoke till internal temp gets to 203 !!! This is the MAGIC number. Start waiting for it at 200. This will take an additional 4 hrs
  • Take the foil wrapped meat out of the smoker and wrap in a towel .  Take this and put into a cooler or microwave and leave in there for about 2 hrs. Don't put ice in it!! That's a mistake
  • Take it out, throw on a grill - high heat each side for 3-5 minutes - this will make the bark tough again as the wrapping will make it soggy. I usually leave it at that because the meat is PERFECT !
  • Slice and eat.
post #4 of 6

Bolson - my advice below to your questions....

 


My first cook was a 6lbs pork butt. 225 temp IT 195 middle rack position Went pretty well, was mostly tender and juicy. Not much bark tho. I foiled at 148 and the bottom was tough for some reason. I did fat side up.

 

         195 seems too high - the bottom baked too long. sometimes - fat side down is better to prevent overcooking and drying out. If youre gonna cook pork that high - put fat side down

Second cook was an almost 3lb flat. Second rack position. Cook temp was 250 used no water in pan but foiled the pan. I spritzed it once at 140 IT. Pulled it off at IT 194 according to digital probe that was in the thick part the whole cook. Tested with a second probe when i pulled it out that read much higher? One must be off? The probe did not go in like hot knife through butter and im guessing i should have left it in. The brisket had a great bark but was tough to cut and dry. Undercooked?

 

          I always cook at 225, so cant comment on temp. see my previous post.

          spritzing means youre looking.........don't open the smoker, causes problems.

          the two different temps isn't uncommon, but you have to be careful placing the one you want to trust. I use two, both in the thick part of the brisket and get a consensus.

           I would say undercooked - the IT needs to be 203 when pulled and the temp probe goes in like butter.!!   Could be the temp of cook - maybe faster and didn't let it break down as much / as long?

 



From what I've read I used too small a flat, didnt foil it at 140ish, and pulled it before it was probe tender? Im hesitant to buy anything too big and waste money if its ruined

 

           I agree, with pulling too early. Buy a 9lb and follow my directions above......never failed!

I also tried to research where to place meat and fat cap in smoker. Franklin bbq says the fat should be towards the heat source to protect the meat. Which would be down in the MES?

 

           at low heat - 225, fat side up. higher heat - fat side down.

Are there hot and colder spots in the MES? Ive read pros and cons of using a ceramic tile to evenly disperse heat? Was wondering if a small pizza stone on a rack above the element would help?

 

         I have no comment on this - Ive never done this

Sorry for the novel. Just excited to get this down so I can turn out some nice bbq. Esp brisket. The youtube videos of perfect briskets are my main goal! They look amazing. Thanks in advance. I appreciate any advice...

 

         Per my method - the bark is soft - however throw it on the grill each side for a few minutes and it crisps right up. I wish you luck - let me know how it turns out for you.

post #5 of 6
Thread Starter 
Thanks a lot for the awesome info. I appreciate it. I'll def try this and get back to you. Wish I could take a week off from work and smoke all week haha
post #6 of 6

You are welcome.

I feel the same way, If I don't have something smoking, I feel like I wasted the weekend.

Tomorrow, pork ribs and beef ribs.

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