Recent content by wild39

Brisket turned out great! Too busy eating it with friends last night to add picture. Pulled it off at 195 after 9 hours. Didn't wrap it until then. Foil & a towel. Cooler for about 2 hours & was able to squeeze juices while I was cutting it...delicious!

actually found a masterbuilt electric on sale & am using it for the 1st time. LOVE the Mr Meat smoker for ribs, but have absolutely no control with it. not even a vent. it holds 210-250. Brisket seems to be progressing nicely through the stall 158 up to 164 over the last 2 hours. looks juicy...

Not sure I should admit this, but went budget for the 1st one in case I messed it up...COSTCO. 

Thanks LanceP,

Perfect. So it's hard to say how fast it rises. Thanks for the input I'll let you know how it turns out. Any advice on the temp to pull it off & wrap? Not serving for 7-8 hours from now. I think the stall is starting now about 160ish

Just put my 1st brisket on 7 lbs ( no pics...sorry I'm a rookie) It's at 150 after 2hrs 15 mins! Seems fast for what I've read. Temp has been about 260, but I turned it down to 220. Suggestions?!?!?!

4PoGo7 It was a good trial run. It tasted great, but a bit tough. The loin roast, I assume, is just too lean. I played a little more last week. Chicken drummies(pretty good) & then some ribs on Sunday that turned out GREAT!. Reading a lot here & learning more every day. Thanks!

Turned out great for my 1st go at it... Only a 2 lb pork loin roast. It took about 2 hrs & was not dry, but I couldn't pull it at all. I assume it just too lean a cut of meat? Tasted great! The temp seemed to stay about 230 (thermometer on the top rack, meat on the bottom) I threw some...

4PoGp7- Going as simple as I can. I'm pretty sure this thing hasn't been used in 20+ year, so just making sure it works. The guy I got it from pulled it out of his fathers shed at the cabin. Got a pork loin roast on right now. I put a thermometer in on the rack... Good thing because it looks...

Bigred77- Just the man I was looking for... Thanks for the info! Firing her up!

Ain't she a beaut! $5 at a garage sale... I've been searching the web myself & haven't found much info out there. Really most interested in anyone's experience on what amount of wood chips to use & if I should box them on the plate above the element or foil pack them on the sides at the bottom...

Thanks for all the welcomes. I got some websites to check out From a forum I put in the electric smoker section. I'll post how how it goes...

Thanks old sarge!

Just picked up a barrel smoker at the neighbors garage sale...Let the games begin! It's a Mr. Meat electric & came with no instruction whatsoever. If anyone has one, and can give me any input on operation(no smoker box...do I put one right on the plate over the element?) Tips, tricks, manual...