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Recent content by smokeassassin

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  1. smokeassassin

    Traeger babybacks

    Here they are done by the time they were done I was starving and didn't mess with a photo of the smoke ring. But they tasted outstanding Sent from my SAMSUNG-SGH-I747 using Tapatalk 2
  2. smokeassassin

    Traeger babybacks

    Will take off after two hours and remove them from the foil and paint with sweet baby rays sauce. Sent from my SAMSUNG-SGH-I747 using Tapatalk 2
  3. smokeassassin

    Traeger babybacks

    As I was saying before I hit submit lol. Wrapped with apple juice, honey and brown sugar. now just a two hour wait at 225 degree Sent from my SAMSUNG-SGH-I747 using Tapatalk 2
  4. smokeassassin

    Traeger babybacks

    Doing my first bb's on my traeger so lets see how it goes. Wet rub of Worcestershire sauce, mustard and apple juice. 3 hour smoke with maple pellets wrapped with brown sugar, honey and apple juice Sent from my SAMSUNG-SGH-I747 using Tapatalk 2
  5. smokeassassin

    Brisket in Masterbuilt Pro Electric Smoker help

    Also those internal meat temps that come with the unit are pretty much junk, invest in a good after market instant read thermometer. Sent from my SAMSUNG-SGH-I747 using Tapatalk 2
  6. smokeassassin

    Brisket in Masterbuilt Pro Electric Smoker help

    Your internal temp on a brisket should be anywhere between 195 - 205. Anything less and it will be tough. Sent from my SAMSUNG-SGH-I747 using Tapatalk 2
  7. smokeassassin

    Newbie From California

    Well I pulled the trigger and stopped by Costco on the way home and grabbed the Traeger. I haven't used it of course and it's actually still in the box sitting in the garage but I'm already ecstatic that I made the change from the MES 30. Can't wait for my first smoke with it. By the way the...
  8. smokeassassin

    Newbie From California

    What are qviews? Sent from my SAMSUNG-SGH-I747 using Tapatalk 2
  9. smokeassassin

    Newbie From California

    Well I'm at my brother in-laws house for a birthday party and he has a treager. Long story short I'm returning the master built and buying a treager. Should of done it to begin with but I thought the master built was good enough but this is the second time I've had meat from this smoker and it...
  10. smokeassassin

    Newbie From California

    I looks good lol..... I finally pulled it out at midnight last night and put it straight in the fridge and went to bed. Have a birthday party to attend today so maybe I can slice it up tonight for dinner. It took a total of 15 hours and I pulled it out with an IT of 195. What would be the best...
  11. smokeassassin

    Newbie From California

    I'm from central california, Tulare county. I'm still waiting on that brisket. I gave up on it for dinner tonight and will just have to settle for sandwiches tomorrow I guess. Sent from my SAMSUNG-SGH-I747 using Tapatalk 2
  12. smokeassassin

    Temp Holding

    I got a nine pounder..... put it on at 9 this morning at 225, its now 7:30 and the temp is at 153. I gave up on it and went to dinner. Guess its brisket sandwiches tomorrow. Sent from my SAMSUNG-SGH-I747 using Tapatalk 2
  13. smokeassassin

    Temp Holding

    I know there is a stall in cooking a brisket but this thing has been holding at 150 for two hours..... what's the norm? I'm about to ditch this and go get take out for dinner. Sent from my SAMSUNG-SGH-I747 using Tapatalk 2
  14. smokeassassin

    Newbie From California

    I know there is a stall in cooking but this thing has been stuck at 150 for 2 hours. I'm about to go get dinner and chalk this up to a learning experience. Sent from my SAMSUNG-SGH-I747 using Tapatalk 2
  15. smokeassassin

    Newbie From California

    Just a quick introduction from California. Purchased the 30" master built smoker two weeks ago. Did some babyback last week and the wife wanted me to do a brisket this week. A little ambitious I know but I like to jump in with both feet. It's been smoking for 4 1/2 hours now, my only concern is...
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