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Jumping In

slideman

Newbie
13
10
Joined Feb 4, 2011
Hello everyone,  I just purchase my Masterbuit 30" electric.  I got it last night and will smoke a 6.5 lb brisket in the morning.  I've watched Jeff's videos and I've read everything I could find in the forums, so I'm jumping in with both feet.  I'll start first thing in the morning.  I just finished getting my smoker broke in, so wish me luck.  This meal is for my wifes b-day tomorrow, and will be my first attempt at smoking anything!
 

rbranstner

Smoking Guru
OTBS Member
5,700
37
Joined Oct 18, 2007
Best of luck to you. What are your plans. Rubbing tonight, What temp and what finishing temp are you looking for. Are you going to inject at all or foil? Make sure you take pictures. Sounds like you have done your homework. Just don't get to worried just sit back and let the smoker do the work and wait for it to come up to the correct internal temp. Its done when the thermometer says it is. You do have a thermometer right?
 

slideman

Newbie
13
10
Joined Feb 4, 2011
I was just going to go with Jeff's advice in the video about 230 degrees and use a pan and rack.
 

realtorterry

Master of the Pit
OTBS Member
SMF Premier Member
2,860
79
Joined Jun 5, 2009
Good luck friend!! We'll be here if you have any questions along the way. Be weary of white bellowing smoke, thats not what you want! Remember if you can smell it, its working!!
 

eman

Smoking Guru
Staff member
Moderator
OTBS Member
5,304
124
Joined Feb 3, 2009
Make sure and verify your cooking temps in the mes.

 Some have been known to be off high and low .

 A small palm full of chips at a time is plenty.

Run your exhaust vent wide open and make sure and foil your water pan and drip pan before you start.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,599
6,279
Joined Jun 22, 2009
Good luck, sounds like you have everything covered. If you run into any problems were here to help.
 

slideman

Newbie
13
10
Joined Feb 4, 2011
I'm 3 hours into this smoke and my shirt already smells good enought to eat.  I appreciate everyones help and have utilized all of your tips...Thanks so much!
 

slideman

Newbie
13
10
Joined Feb 4, 2011
Hey guys, I'm noe 6 hrs into this brisket.  It is 6.5 lbs and I just checked it with my meat thermometer and registered 146 degrees.  Should I just keep on, keepin on?
 

arnie

Smoking Fanatic
649
14
Joined Feb 20, 2010
Slideman, I know this is a tad late for the question, but I hope you left it in a bit longer.

Hopefully you just found yourself in a stall

9 - 10 hours shouldn't be too long to come to temp
 

slideman

Newbie
13
10
Joined Feb 4, 2011
Yes, I left it in for 10 hours.  It was a big hit last night for supper.  Thanks for asking!
 

richoso1

Legendary Pitmaster
OTBS Member
SMF Premier Member
8,433
39
Joined Jun 21, 2007
Welcome to the SMF, and congrats on your new MES. Be sure and have a meat probe to check internal temps, am consider the fact that factory therms are not always accurate in regards to rack/grate level temps. It's all good my friend.
 

meateater

Legendary Pitmaster
SMF Premier Member
8,984
61
Joined Oct 17, 2009
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
 

scarbelly

Epic Pitmaster
OTBS Member
14,318
71
Joined Jul 26, 2009
Welcome Slideman

Glad to have you here with us- be sure to post up some qview of that smoke
 

virginiasmokesignal

Meat Mopper
235
10
Joined May 21, 2009
Slideman, we are glad to have you here with us at SMF, may I make a few suggestions that might help you out?  1) Sign up for the FREE 5 Day E-Course Jeff offers, I had been smoking meat for about 6 years when I got it and I really learned a lot from it, things I thought I already knew.  2) Use the Search Bar near the top of the page and the WIKI Section as I assume you have already done, there is an answer to about any question you might have.  3) In the WIKI Section under A there is a list of Acronyms, print off a copy and keep it near your computer, it will help you understand some of our "lingo" as you go along.  4) Probably the most important thing I can say is this, the only dumb question you can ask here is the one you do not ask!  Again, we are glad to have you with us, I am sure we can help you and that you can help us.

Your SMF Friend,

Barry 
 
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