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Thanks. Reason I asked is because I have a family reunion today at 4pm. I put both butts in last night at 1030 at 220F. At 8am this morning, the internal temp is 156F.
So I've got 8 hours to go. Should I bump up the smoker temperature to help move things along?
Houston, we may have a problem... I just noticed my temp probe isn't reading correctly :( in a glass of cold water it reads 181F. Now I'm not sure what temp the meat was. It did pass the toothpick test though so I guess I'll see when I eat it later.
Update - 8:30am - I just pulled out of the oven. 201F internal temp.
Double wrapped in foil and back in oven @170F to rest until we get home at 1pm today.
Update - 6:15am - Point is 198F and middle flat is 201F.
Seems this finished quicker than I thought it would. It's been 16hours since I put it on.
I was intending to have this ready for lunch after church today around 1pm.
Around 7am, I'll probably take it out, open it up and let it cool for...
Update - 10:15pm - Pulled out of the smoker. Internal temp at 145F. Total cook time so far is 6 hours 15min. Placed into foil pan with some beef broth and covered with foil. Placed into oven at 200F set temperature for overnight cooking.
So once the brisket reaches 200/205, you open the foil up and leave in the oven at 170DegF for a couple additional hours instead of wrapping in a cooler and that gives you better results?
I picked up a 13lb brisket yesterday at Costco and put it into the MasterBuilt smoker today at 4pm (EST). I am estimating around close to 20hours from start to finish. It's currently 7DegF outside and it's going to be around 3DegF by midnight.
I plan to let it sit in the smoke until around...
Last night at 12am, I put the meat in with chamber temp at 220F. This morning at 7am when I checked, the chamber temp was 69F and meat temp was 140F. The heating element was not on and the Masterbuilt was calling for heat. I moved the meat into the oven at 220F.
Should this be ok since the...
I put in a 9 pound Boston Butt into my Masterbuilt smoker last night at 12am with temperature at 205F. Then I went to bed. When I checked at 7am this morning, the Masterbuilt showed it was trying to heat. Internal chamber temp was 69F. Heating unit was not on. Internal pork temp was ~140F...
I have the gen1 with the exhaust on the top.
I don't understand the post about removing the water tray? I thought that the water tray was required.
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I have a MES 40 and the Amazn tray. I have been using hickory pellets. It seems no matter what I try, the pellets don't stay burning. I have held the blow torch on the pellets for 5 minutes to ensure the pellets were burning. I opened the top vent completely and opened the feeder tray. When...
I have a Masterbuilt smoker and I am considering this cookbook. Is this a good cookbook? There are actually two versions. Is the first or second book better?
Thanks
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