Electric smoker quit working on me. I need to call Masterbuilt and get a replacement part. Pretty sure the controller went out. The day after the electric smoker went out I decided to buy a used 18" WSM.
Wanted to smoke some st. Louis style spareribs. Got the WSM all set up for ribs. While the smoker was getting up to temperature I was preparing the ribs. After opening the package I realized my ribs were bad and I couldn't cook them or serve them to my dog. The most rancid smell ever. They were sitting in the refrigerator for about three weeks. That was probably too long. Since I had my smoker ready to go I decided to cook the brisket that was sitting in there as well.
Did a Texas style rub (just salt and pepper) and did not wrap it. It was an 11 lb packer from GFS (USDA choice). temperature held pretty steady between 225 and 250. For my first smoke and first time ever using a WSM I thought it was pretty darn easy. I put the brisket on at 10 AM and then pulled it at 8 PM IT was 196 but probe tender.
I'll post pictures of the finished burnt ends when they're done. My favorite part of the brisket.
Wanted to smoke some st. Louis style spareribs. Got the WSM all set up for ribs. While the smoker was getting up to temperature I was preparing the ribs. After opening the package I realized my ribs were bad and I couldn't cook them or serve them to my dog. The most rancid smell ever. They were sitting in the refrigerator for about three weeks. That was probably too long. Since I had my smoker ready to go I decided to cook the brisket that was sitting in there as well.
Did a Texas style rub (just salt and pepper) and did not wrap it. It was an 11 lb packer from GFS (USDA choice). temperature held pretty steady between 225 and 250. For my first smoke and first time ever using a WSM I thought it was pretty darn easy. I put the brisket on at 10 AM and then pulled it at 8 PM IT was 196 but probe tender.
I'll post pictures of the finished burnt ends when they're done. My favorite part of the brisket.
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