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I have a Masterbuilt 40" smoker that is probably 6 years old. I fired it up last weekend and set it to 200 degrees. When it was at 190 degrees, I opened up the smoker and put in a rack with salmon and another rack with chicken pieces. The temperature dropped (as expected), but then continued...
I seasoned up the brisket last night and I am going to smoke the meat for 4 hours on Saturday morning. I then plan to remove it and steam it to 190 IT, how long did that take in you oven to get to 190 IT ?
I am going to do these wings for a party next Friday. How long did you cook them at 275? My MB electric 40" meat thermomeer shot craps on me, so I will be cooking by sight on these.
Does anyone put B-B-Q sauce on the ribs during the last hour of the 3-2-1 method? I am going to do the 3-2-1 this Memorial Day weekend and I want them to be good.
I was going to pull them between 110 - 120, but my wife wanted to walk around the lake. When I got back they were are 134, but I seared them and they were great!
Thanks for your input!