any meat smokers out there?
#73
i'm using the masterbuilt 40". For the first time, i'm using the a-maze-n smoker attachment. it's providing PERFECT constant blue smoke. the chip tray that comes with the 40" typically produces too much, or not enough smoke depending on when the heating element is on. for anyone with the masterbuilt smokers, i 100% recommend the a-maze-n pellet trays. they will burn perfect consistant for 8-12 hours from what i understand. time will tell.
#75
Ha! Went to sleep and woke up to perfect temps and thin blue smoke. Call it what you want, im not cooking a competition or anything...i just want good bbq the easy way and to be able to say i did it myself
11 hours in at 230* with an occasional sprits of apple juice/app cider vin/olve oil. Its just now to 165 on the flat. I think im on the downside of the stall. It sat at 149 for about 6 hrs.
11 hours in at 230* with an occasional sprits of apple juice/app cider vin/olve oil. Its just now to 165 on the flat. I think im on the downside of the stall. It sat at 149 for about 6 hrs.
#78
i ate on it for a week. it was great! way better than my first attempt at brisket. not sure if I care to ever do a brisket again...it's expensive as **** and takes way too long. the BBQ place down the road will serve me a pound of brisket for $13. knowing what goes into a brisket makes $13 seem like a steal now.
#79
Lol at my last post. Done 3 briskets since then and they have all been amazing. Once you have a technique its a lot less work.
Its 2am and im up babysitting a 15 lb brisket. Its a sickness. Threw it on at 8pm and its to the point where its smelling goooood.
Its 2am and im up babysitting a 15 lb brisket. Its a sickness. Threw it on at 8pm and its to the point where its smelling goooood.