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First Smoke Ever
Sounds great. I have the same smoker and have only done a couple of smokes. My only advice is to watch the temp., I have a hard time keeping the Master Forge at low temps but noticed the temp gauge that came with the unit is about 25 degrees off of an oven temp gauge I bought for comparison... -
Having trouble finding a brisket
One about 10 miles away, I have never been there. -
Having trouble finding a brisket
I am in Folsom, just outside of Sacramento. I get down to the bay area fairly often, I may need to bring a cooler with me next time and pay a visit to Lunardis. -
Having trouble finding a brisket
I live in Northern California and the brisket selection is pretty slim. I just returned from a trip to TX and while there I perused the meat section of the local grocery store and was amazed at the selection of briskets. They had packers, flats and something called the grocers cut (or... -
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Safe Smoking
May be a stupid question, but what is the 4 hour safe zone? From what I can tell, it sounds like the meat needs to get to 140 degrees within 4 hours of being out of the frig to avoid food poisoning?- chomper
- Post #15
- Forum: Food Safety
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First Brisket - Great Taste - Could be more tender
Thanks ecducit ... glad to hear the Master Forge is working well for you. I am only 2 smokes in so just learning. I have purchased an oven thermometer so looking forward to testing out the accuracy of the OEM thermometer. My wife is from Texas (we live in CA) so there are some pretty high... -
First Brisket - Great Taste - Could be more tender
Thanks Paul - I did use a digital probe for the meat temp, but for the smoker temp, I was relying on the one that came with it. Sounds like its time to get a second probe or a basic oven temperature gauge. I did cut the meat against the grain so that should not be the issue. However, as I... -
First Brisket - Great Taste - Could be more tender
Hi all - I am new to the smoking world and just purchased a Master Forge (Lowes) double door smoker. Pulled some advice from here and did some ribs that came out great. Did a brisket yesterday with great flavor but was a little tough. Here was my approach: 5 pound brisket fresh from the...
