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Going to try some ribs tomorrow. Could use some ideas on temp and time. Using my MBS 30. They have a dry rub on and chilling in the fridge. Thanks.
I like um falling off the bone a little.
I just started my first brisket. It is a 17 pound brisket and I'm doing it and my master built electric smoker house 30" I need some help with temps. I started it at 200 degrees and it has only been in for a hour. My internal temperature is reading 111. Can this be right?
My name is John and in kinda new to the smoking world. I am having a blast with it! I just started a 17 lbs beef brisket in my masterbuilt electric smokehouse. I am a little scared of this one! Any tips are welcome and would be great.