Recent content by Mark W
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M
Does anyone finish their pulled pork in an instant pot/pressure cooker? Opinions?
Hi all, Used to have a Masterbuilt smoker for many years, did mostly ribs and chicken thighs. Before I got the smoker, we would occasionally make pulled pork in the crock pot. Very simple process that usually yielded very good results. Then, a year or two ago, made pulled pork in the MB, and... -
M
Having smoke issues with A-Maze-N Smoker Tray - MES40
Thanks for the info. Do you know why? What's the functional difference? Is there any one tube brand/model that is known to work well?- Mark W
- Post #27
- Forum: General Discussion
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M
Having smoke issues with A-Maze-N Smoker Tray - MES40
I have a MB, and tried the A-maze-n numerous times. In my experience it stays lit maybe 25% of the time. Tried everything with the chip drawer, tried microwaving the pellets, drying out the pellets in the oven, could never get it reliable enough to count on. Very frustrating. Just bought a...- Mark W
- Post #25
- Forum: General Discussion
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M
Second brisket today - Questions from a nervous cooker!
So, the flat seems tender at right around 200. But the point is not. Put the flat to rest, and cube up the point with sauce and put it back in the smoker to make burnt ends? Does that sound right? Do burnt ends need to rest as long as a brisket that is not cut up? -
M
Your favorite sides?
Your sides that you listed look great. I think you have the right idea to keep things simple right now. Make sure that your website and social media make it clear you are open via the truck and advertise your daily "specials". Good luck to you and your business!- Mark W
- Post #18
- Forum: Side Items
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M
Second brisket today - Questions from a nervous cooker!
Thanks for all the responses. I appreciate it. Man do I love good brisket! I especially love burnt ends. I'll be making those. So, now that it's wrapped, no more smoke is necessary, right? I have my temp probe in the thicker part of the flat, is that the best place for it? Now it's just a... -
M
Second brisket today - Questions from a nervous cooker!
Hi all, I'm making my second brisket ever today. The first one I made months ago turned out very well, the only minor issue with it was that the flat was just a little on the dry side, not too bad at all though. I started this one at 1:30 AM, like I did the last one. This one is 12 pounds... -
M
My first attempt at a brisket is in progress! Questions
Thanks for the suggestions. I didn't use any liquid when wrapping. Maybe that was the problem? -
M
My first attempt at a brisket is in progress! Questions
Thanks for everyone's help. I'm so happy with the way it turned out! Made burnt ends out of the point, and they couldn't have been better! The flat was pretty good. Nice and tender, but a little on the dry side. I went straight from the smoker into the cooler with it without venting it at... -
M
My first attempt at a brisket is in progress! Questions
Also, should I just leave it in the same foil when it goes in the cooler? -
M
My first attempt at a brisket is in progress! Questions
Hi all, so temp is around 190 now, and it's 1:08 in the afternoon. If I am trying to eat around 4:15, should I take it off earlier than 204, since it will continue to cook for longer when I put it in a cooler to rest for so long? -
M
My first attempt at a brisket is in progress! Questions
Flat temp at 185, point temp 182, 10 hours 30 minutes in! -
M
My first attempt at a brisket is in progress! Questions
Thanks very much for the advice. Flat temp is now at 165 degrees, 9 hrs 20 mins in. Does this sound OK? Based on this, what's your estimate on how much longer I have to go? Just trying to plan meal time a little bit. I will monitor to the temp you guys suggest. -
M
My first attempt at a brisket is in progress! Questions
Hi all, I'm kind of new to smoking. I have done some chicken, ribs, and butt in the past. I love brisket, but honestly, I've been afraid to take one on. I finally decided to bite the bullet and try a brisket. Started it at 1:30 in the morning. I have some questions. I just have a...
