Recent content by tomc486

So what do you recommend the temperature of the flat to be so that the point is cooked properly and will be moist and tender?

Thanks for your replies.  The thermo (internal unit that is part of the smoker) was place in the point (thickest part of the brisket) and the flat was dry and most likely overdone.

I attempted my first brisket this weekend and although it tasted good, I was a bit disappointed in the final results. Purchased a 12b packer and trimmed the fat down. Applied a rub that I got from the Masterbuilt website, covered and placed the brisket in the refrigerator for approximately 15+...

Smoked a 5 lb. race of baby back ribs on an MES 40 at 225 with the 3-2-1 method and found them to be dry.  Next time I think I'll try the 2-2-1 method to see if there is a difference.

Hello all.  Just getting in to smoking.   Purchased a Masterbuilt 40' electro smoker from Academy Sports & Outdoors...Amazon price $349.00...Academy price $199.  Smoking good deal! Just finished a 5 lb bone in pork butt at 225 for 10 hours and found it to be tough and not 'falling off the...