For my smoke I chose to use my A-Maze-N 12" tube and hickory pelletsLook nice. Keep us posted on the smoke!!!!!
For my smoke I chose to use my A-Maze-N 12" tube and hickory pellets
Not sure. I went to bed and was letting it do its thing overnight. I put it in at 11pm last night and ran it for 30 minutes at 250 then sent the smoke to it. When I woke up at 8amsmoker was still on but lost my heat. I have never list heat in my smoker. Brisket is cold to the touch.What was the highest IT you achieved?
This is it right now. Smoker back up to temp running 165 now.Showing a current pic of what your brisket looks like will probably help out
No its definitely raw. Im thinking the only heat it got was from the tube smoker. I don't know if I ever set the smoker tempStill looks pretty raw so I'd say it never made it to 140. Like I said keep going and wait on chef jimmyj
I thought my Masterbuilt had broke a couple of years ago and didn't set the time for long enough when I went to bed. When I figured it out the Masterbuilt won't get any temp if it doesn't have time on the guage. Soon as I put a couple of hours on the timer it heated right up. Could this be it?Not sure what happened lost temp sometime overnight had MES 40 time set and temp set at 250. Seems like I lost heat . My IT is only at 57 degrees. Outside temp is 50 degrees. Any suggestions? Is the low IT going to cause any problems
No I set the time for 12 hours when I checked this morning still just over 2 hours left on timerI thought my Masterbuilt had broke a couple of years ago and didn't set the time for long enough when I went to bed. When I figured it out the Masterbuilt won't get any temp if it doesn't have time on the guage. Soon as I put a couple of hours on the timer it heated right up. Could this be it?
Thank you for replying. I have figured out one thing the smoker is only getting to around 76 degrees. It may have never got over that in the past 11 hours. Smoker says it is heating but temp not climbingThe meat was Rubbed with Salt+, 50°F is not in the rapid growth temp range of 70-100. If your smoker was on for at least 30 minutes, the surface bacteria are dead. No mention of Injection, so I'd finish the cook...JJ