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First Brisket - Surprised by cooking time w/QView
I did my first brisket Sunday (second smoke ever), a 6.5 lb Angus Prime packer in my Masterbuilt Propane 2 door. Didn't trim any fat, next time I might trim a little off but I can always trim after too. Applied my Rub - Sugar free with lots of Black Pepper. Wrapped in Saran Wrap for the... -
Brisket up to 170 under 4 hours? What?
I have a propane master forge 2 door. Started my brisket and kept at 250 since 6am. I'm less than 4 hours in and the MES-73 thermometer is reading 172. Is the probe in wrong? Is it possible it's already that hot? It's a 6.5 lb brisket. I was going to foil at 170 degrees but I'm skeptical if the... -
Wood Bits, too small?
My wife works for a meat and seafood company and brought home what they sell as Hickory Wood Chips. They are really small, about 1/8" square and the bag says Hickory Bits not chips. My gut is they would burn way too fast in my Masterbuilt propane smoker but I'm new and could be wrong. Anyone...- kfons
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- Replies: 9
- Forum: General Discussion
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What's the Perfect Rub Shaker Hole Size
I'm going to drill some holes in a spare lid or tow for my ball jar rub storage and shakers. In my short time here I have learned there are lots of great opinions on the best way to do things. So, my questions are: What is the perfect size hole for a rub shaker lid? - And - Is there a...- kfons
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- Replies: 6
- Forum: General Discussion
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Hello From Windsor, WI
Brand new smoker here from Wisconsin. Have a Masterbullt Pro double door from Home Depot. did my seasoning yesterday and working on smoking some large boneless pork ribs today and a couple Italian sausages as a bonus. Seems to take about 20-30 minutes for the temp to stabilize and go from white...
