- Joined Oct 27, 2013
Hello all. I've been watching the forum for awhile and finally decided to join. I am origanally from Montana and currently residing in North Dakota. I've been smoking meat for years and have had several different smokers and have smoked several different kinds of meat. I currently have a Masterbuilt electric and love it. I've had it for about four years. My biggest problem with smoking is consistancy. Tho most of my stuff is good I want to make the step to making it great. I'm looking for help with times, temperatures, rubs, brines, ect. The internet is a great place to gather information but there are so many variations of doing the same thing that i get information overload and start trying to incorporate a little bit of everyones ideas and suggestions and end up with something that's good but not great. Some tried, true and simple methods and recipes would be great! I have a turkey breast that's been brining since yesterday and I'm going to smoke it today but not really sure on my time and temp to get it moist and a good smoke. Thank all! Looking forward to hearing from you.