Recent content by lnares
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Advise for 1st brisket
The guy working the meat counter said they hardly ever got the briskest trimmed like that. That was the smallest they had. Since it's only the 2 of us we didn't want to go with anything bigger. When we know we can successfully do a brisket we'll think about doing it for company. -
Advise for 1st brisket
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Advise for 1st brisket
We were at Costco today and they had a brisket flat that was about 3 1/3 lb. On Thursday, when I have plenty of time to sit around home, I'm going to put it in our 40" MES. I have a rub I love that I'll put on it. Any suggestions for cooking temp, internal temp, and a rough estimate of... -
Help me successfully smoke a cut of beef
Thank you everybody for the advise. I'll definitely be making use of the step by step posts. We decided this morning that we are going to 'upgrade' to a better smoker since the one we have now is a basic one I bought when my husband said 'get me a smoker for Christmas' and I had no clue about... -
Help me successfully smoke a cut of beef
Okay, we have tried to smoke brisket, an eye of round roast and a chuck roast with little success. While they smell great, none of them have been tender, and honestly just a little tough. I suspect that the problem is that since there are only 2 of us, and we tend to buy 2 lb roasts, the cuts of... -
Beef chuck roast
We have an electric smoker ( I think it's Masterbuilt), and I think the max temp is 250deg. We bought a chuck roast today, and I was wondering how long per lb we should expect. We have a Texas rub for it. I was thinking about putting it on our perforated chicken pan so the smoke will get to it... -
First Smoked Turkey - not quite right
We're doing Thanksgiving at our house this year, after a 5 yr hiatus, and my husband decided he wanted to smoke the turkey this time. But since not everything we've done has been successful we figured we should do a practice run first. Good thing we did. I should probably say that we have a... -
Brisket on electric smoker
We've smoked salmon and pork loin (thanks everyone for the help), but really want to do a melt in your mouth brisket. We have an elective smoker that only has one steady temp (I think it's 225 deg). What size do you recommend? There are only 2 of us, but if it turns out well we'll share at our... -
Smoking a pork loin
Okay, we got the pork loin smoked. We kind of combined several suggestions. We injected the pork loin with olive oil, apple juice, and seasoning, wrapped it in saran wrap and let it sit in the refrigerator most of the day. Then we dried it off, and covered it in the Texas rub a friend gave to... -
Newbie - LNares
The smoker is my husband's. We live in SoCal - Orange County, so this is something we can do year round. The smoker is a Brinkmann Electric Smoker, which we understand has a constant temp of about 250 degrees. He seems to have perfected smoked salmon, but we want to move onto pork loin... -
Smoking a pork loin
We are also just experimenting with pork loin and an electric smoker. I am guessing you take the wrapping off the loin before it goes on the smoker? We will cook until 140, and let rest.
