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Going to try my first brisket today
Thanks for the tip. I moved the brisket to the middle and the thermometer to the top rack. 3 hours in and holding steady at 225. So far, so good.- Faarg
- Post #9
- Forum: For New Members
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Going to try my first brisket today
30 minutes in and all appears to be going well so far. Working on getting the temperature set but I've been between 220 and 235 the whole time.- Faarg
- Post #8
- Forum: For New Members
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Going to try my first brisket today
With some urging from my wife, who loves brisket, I've decided to take brisket with my second smoke. I'm going to try a whole brisket and make burnt ends with the point. Any suggestions or tips? I'll post some photos of how it goes.- Faarg
- Thread
- Replies: 31
- Forum: For New Members
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New Guy from South Jersey
Congrats. I'm in eastern Bergen County -- very close to WPU. When you visit the college you should think about stopping by Goffle Road poultry for some fresh chicken, turkey, and even turduckins for the smoker. http://www.gofflepoultry.com/- Faarg
- Post #11
- Forum: For New Members
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New Guy from South Jersey
Welcome to the boards. I'm a fellow newbie living a few hours north of you in New Jersey. It's amazing the amount of information that is available on the site. Now if I only had enough time to put all of the tips into action.- Faarg
- Post #5
- Forum: For New Members
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A Crowning Achievement
Looks amazing! And I'm sure it tasted even better. -
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Oh look, it's another new guy.
Thanks for the tip. Can I pick your brain on a question I have? It seems like most people go 3-2-1 with ribs but I was checking out your rib recipe which has them done in about 4 hours. And then you grill them at high temperature for a short period of time. The one thing I've noticed is that... -
Oh look, it's another new guy.
So the first smoke was a success! Although I'm still not completely happy with the results. I went with pork spare ribs for my first attempt. As I read here, the Masterbuilt wasn't great at generating smoke. I fought through some initial heat flare ups when the wood chunks caught on fire and... -
Oh look, it's another new guy.
And I am resisting the urge to start with brisket. Pork butt seems like it's the safest choice for my first few runs. -
Oh look, it's another new guy.
Thanks for the link yahoot. Unfortunately it looks like it only works on the MES, not the propane version. I'm sure that I'll end up doing some sort of mod once I get more comfortable with the stock smoker. -
Oh look, it's another new guy.
Just wanted to stop in and officially say hi and introduce myself. I recently bought a smoker (Masterbuilt 30 propane) and was looking for some tips and advice. A friend of mine referred me here and told me it was the place to go for anything smoking related. And after spending the better...
