Howdy!

[fbomb]

Good evening to everyone here.  Finally decided to register and say hello to everyone here at SMF.  I have been lurking around for the past two-three months researching til I'm dizzy about smoking.   I've tried to absorb as much as I can and will trial and error til I get it right.

I'm in Chicago, IL and recently purchased a Mastebuilt Electric Smoker Model#20070411.  I just put together a dry rub and applied it to a 7 lb. brisket.  The plan is to get it on as early as I can tomorrow morning.  I have lots'o questions so I hope you all bear with me.  I have searched the forums beforehand so I'm not looking for an easy way out.  

Anyways, I think I have gotten a lot of good info from this site and just wanted to say I appreciate it.  Hopefully in a few attempts I will be able to get some decent results.  

Thank you,

Sam Roscoe

 

[pops6927]

Welcome Sam!  Shoot away, we've got plenty of people here to help you!

BTW, please put your location into your profile if you could!  Thank you so much!

Good luck on the brisket, post some Qview (pics) so we all can enjoy!  It may take a little while for them to appear, tho, but don't repost, they will show up!

 

[s2k9k]

Hi Sam! 

to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

 

[vegassmokeout]

 and remember

 

[fbomb]

 and remember

Thanks for the warm welcome....no pics though.  Looked alright, but the taste was super bland.  Good news was that the meat was tender and juicy as heck....no taste though.   The wife was semi impressed that I actually got something that was not of the shoe leather variety, but I was pretty disappointed.  

I had a seven lb brisket.  I used a rub compromised of red pepper flakes, kosher salt, brown sugar, ground peppercorn, chili powder, cumin, minced onion, minced garlic, sweet paprika. I also injected with chilled beef broth.

I set temp at 225 and within four hours it was 160 degrees internal temp.  I added chips (unsoaked) every hour for the first four hours.  I wrapped in foil and within two hours it was at 190 degrees. I then placed in cooler with towels to fill empty space for two hours, internal temp never dropped below 175 degrees.  

 

[humdinger]

Hmmm, sounds like a good combo of spices to me......I wonder why it still came out bland? The salt and broth should have created some flavor and there should have had some sense of "heat" from the red pepper, peppercorn, and chili powder. Oh well, guess you'll have to try again! Darn... ;)