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  1. virgilmiller

    Waterpan in Masterbuilt??

    I have a Master Built and made the vent mod that illini sugested. If you do not have that vent all your meats will be soggy and they will not produce a glaze in the master built smokers. First thing i smoked was a brisket vwithout the vent and it did not produce a glaze and was not truly smoked...
  2. virgilmiller

    Smoking my first brisket with Master Built smoker

    Was so damn good i didnt take pics because i was busy eating it. My brother helped me some also and he made his own smoker wich is a charcoal bin off to the side of the cooking chamber type. Also after eating the meat you could tatse a hint of smoke for bout 30 mins but was a good after...
  3. virgilmiller

    Smoking my first brisket with Master Built smoker

    The brisket turned out great and was tender with a great smoke flavor ( mesquite) and some used a little Sweet Baby Rays BBQ Sauce. I use 3 tube fulls of chips that were soaked in water. All in all i was very impressed with my smoker and most importantly everyones advice and help. Thank you all...
  4. virgilmiller

    Smoking my first brisket with Master Built smoker

    Thats the one i have in the stainless steel. I wrapped it at 160 and turned it up a bit around 220 then when it hits 190 ill wrap again and rest it in the cooler with towels. Will send pic of how it turns out. We ar consuming great amounts of beer doing this but hopefully this will help others...
  5. virgilmiller

    Smoking my first brisket with Master Built smoker

    It's the box style and I hope to master this damn thing.
  6. virgilmiller

    Smoking my first brisket with Master Built smoker

    I'm using Hickory chips and have put in 3 loads of water soaked chips. I'm currently 4 hours into smoking it and the internal temp of the meat is 167 and has been that way for bout 1.5 hours, wich i assume is the platue everyone is talking about.The temp in the smoker is set at 200. I have...
  7. virgilmiller

    Smoking my first brisket with Master Built smoker

    I was wondering how much wood chips to use during the smoking process since electric smokers that are insulated have more intense smoke. Should i just keep the bin full after each load has burned out or just a few loads thru the whole cook time? :?:
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