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Masterbuilt Electric Smoker - the brisket temp that won't rise...

hisscout

Newbie
2
0
Joined Nov 24, 2021
30" MES
had both points and flats cooking simultaneously at 225 F
left the door closed
stopped adding wood chips (dry) after 145 F
wrapped in pink paper at 165 F
waited 14 hours with thermometer in the thickest part of a point
Meat temp never climbed above 187 F
Gave up and tested by poking it.
Super tender, very smoky but I've never been able to get a brisket past 180 F in my smoker.

Am I doing something wrong? Should I care if I'm still getting tender meat?
 

Winterrider

Master of the Pit
OTBS Member
★ Lifetime Premier ★
4,274
2,476
Joined Sep 29, 2018
Check internal smoker temp with a digital thermometer. Most thermometers on units are not accurate. You may not even be close to the 225° its set at.

Welcome to the forum from ND
 

tallbm

Smoking Guru
OTBS Member
★ Lifetime Premier ★
5,750
2,749
Joined Dec 30, 2016
30" MES
had both points and flats cooking simultaneously at 225 F
left the door closed
stopped adding wood chips (dry) after 145 F
wrapped in pink paper at 165 F
waited 14 hours with thermometer in the thickest part of a point
Meat temp never climbed above 187 F
Gave up and tested by poking it.
Super tender, very smoky but I've never been able to get a brisket past 180 F in my smoker.

Am I doing something wrong? Should I care if I'm still getting tender meat?
Hi there and welcome!

MES temp probes, both the smoker and meat probe, are always HORRIBLY off.
Like Winterrider Winterrider is suggesting, use a good digital thermometer to check our smoker temp and I bet it's not even hitting 225F.

Also with a brisket crank up to 275F, it doesn't care what temp it is smoked at. I bet your MES30 doesn't even hit 275F, mine never could until i rewired and put on a PID controller.

Crank it up and you will be fine :)
 

hisscout

Newbie
2
0
Joined Nov 24, 2021
30" MES
had both points and flats cooking simultaneously at 225 F
left the door closed
stopped adding wood chips (dry) after 145 F
wrapped in pink paper at 165 F
waited 14 hours with thermometer in the thickest part of a point
Meat temp never climbed above 187 F
Gave up and tested by poking it.
Super tender, very smoky but I've never been able to get a brisket past 180 F in my smoker.

Am I doing something wrong? Should I care if I'm still getting tender meat?
Thank you for your reply!
I'm using the thermometer below. Might be time to switch though.
 

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