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First Ribs, Brisket and Whole Chicken...

jimmye4smoke

Newbie
9
10
Joined Oct 7, 2013
Just bought this electric smoker this past Monday. Ribs and Chicken were great! The Brisket had great flavor but was a tad bit dry and wasn't as tender as I would have liked. Oh well, notes were taken and hopefully they will get better from here in out. Enjoy the Pics. (Forgot to take pics of the ribs)
 

themule69

Epic Pitmaster
12,888
349
Joined Oct 7, 2012
Looks GREAT. May I ask a moderator to move this from roll call?

Happy smoken.

David
 

flash

Smoking Guru
OTBS Member
5,293
43
Joined Mar 30, 2007
Looks nice. Hopefully you kept the chicken below all the other meats.
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
26,259
4,684
Joined Jan 6, 2011
[h1]
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   ...........  Man the color on that stuff looks great, On the brisket what temp did you cook ? Did you wrap it? and how long did you cook it?
[/h1][h1]  [/h1][h1]Gary[/h1]
 

jimmye4smoke

Newbie
9
10
Joined Oct 7, 2013
I did them on different days. The brisket went for 9 hours at 200 then I wrapped it and pushed it to 250 for 5 more hours. Then I took it off and wrapped it with some towel and let it rest for about 45 minutes.I need to try a different way next time. I wanted it to be more tender and juicy than it was. The chicken was at 225 for 3.5-4hrs. I took it off after the temp in the breast and leg joint were at 170. I soaked it over night in water, salt and some brown sugar. It was great! The ribs I got lazy on and bought the ones already seasoned. The meat was just how I like it but I didnt like the seasoning at all. Next time I wont be so lazy. Thanks for the kind words and any tip are greatly appreciated.
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
26,259
4,684
Joined Jan 6, 2011
The last briskets I cooked was last Thursday  2 briskets about 12# each  cooked @ 225 for about 12 hours. Started Briskets un-wrapped cooked for 6 hours, pulled and wrapped in butcher paper, returned to the smoker for about 6 more hours. Pulled wrapped in a couple old towels and let rest for about an hour. Good bark and smoke ring, moist, tender and juicy.

Gary
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
26,259
4,684
Joined Jan 6, 2011
I like lamb, ate quite a bit of it while I was in Baku and Turkmenistan What is Chump steak?

Gary
 

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