My first Smoke
I have been itching to use this Masterbuilt Charcoal Smoker, since I got it a few weeks ago and Saturday I got the chance. For anyone with a similar smoker I have switched the charcoal pan to a wok topper and have swapped the thermometer.
I like brisket but want to work my way up to it. I wanted something to smoke for about 4-6 hours on my fist attempt and a local grocery store had chuck roast on sale for $4 a pound. I kept seasoning simple using cracked black pepper, salt, garlic powder, onion powder and chili powder.
I used a lump charcoal and chucks of oak and pear that from trees cut last summer. I expected this to take about 5 hours but after about 4 hours between 250-270 I pulled it with an IT of 205. I let it rest for about an hour and sliced. My wife who had no clue what I used, took a piece off the cutting board and said "this brisket is almost as good as our favorite BBQ place." I'll take that for my fist attempt with a chuck roast. I shredded half and used the smoked peppers an onions for enchiladas.
I have been itching to use this Masterbuilt Charcoal Smoker, since I got it a few weeks ago and Saturday I got the chance. For anyone with a similar smoker I have switched the charcoal pan to a wok topper and have swapped the thermometer.
I like brisket but want to work my way up to it. I wanted something to smoke for about 4-6 hours on my fist attempt and a local grocery store had chuck roast on sale for $4 a pound. I kept seasoning simple using cracked black pepper, salt, garlic powder, onion powder and chili powder.
I used a lump charcoal and chucks of oak and pear that from trees cut last summer. I expected this to take about 5 hours but after about 4 hours between 250-270 I pulled it with an IT of 205. I let it rest for about an hour and sliced. My wife who had no clue what I used, took a piece off the cutting board and said "this brisket is almost as good as our favorite BBQ place." I'll take that for my fist attempt with a chuck roast. I shredded half and used the smoked peppers an onions for enchiladas.
