First Smoke Today - MPS Help!

[homesicktexan09]

Good Morning! New to smoking here with a Masterbuilt Propane Smoker. My boyfriend and I decided to go big on our first smoke and smoke a brisket. We have a single door unit - what are your tips for replacing the wood chips? Do you do it every hour? Every couple of hours? We’re reluctant to keep opening the door because of lost heat, but want to keep up a good smoke.

Thanks in advance for your words of wisdom!

 

[chef jimmyj]

For the first 4 hours replace as needed, dry chips only. You should get white smoke for 5 minutes or so turning to the prized thin blue smoke. Eventually, 30 to 40 minutes, the smoke will be barely visible but still smell sweet, not burning your eyes. As this last stage passes, add the next batch of chips. You can keep going or just use heat only to finish the cook. The brisket is done when said therm probe slides in with no resistance any place you test. The internal temp, IT, will be somewhere between 195 and 210°F. Good luck...JJ

 

[HalfSmoked]

You can add chips as needed as JJ has stated. I too have the master built 40" and have enjoyed a lot of nice food from it.

Warren

 

[TomKnollRFV]

I just gotta say make sure that tank is full first; brisket is one long beast. Nor do you need to really smoke the entire time. I generally only have smoke for maybe 1/4th of a cook.

 

[SmokinAl]

I keep the smoke rolling as long as the meat is cooking, unless it's in foil!
Al