First Time Smoking and NEED HELP!!!

Discussion in 'General Discussion' started by feddi420, Aug 14, 2015.

  1. feddi420

    feddi420 Newbie

    Hello Everyone,

    I recently purchased a Masterbuilt 20070910 30-Inch Black Electric Digital Smoker. After reading several threads, I decided to buy the Amazen Pellet Smoker 5x8 tray as well as the CookinPellets 40PM Perfect Mix Smoking Pellets. The smoker has been seasoned and last week I tried to smoke some chicken breasts but failed miserably. There was smoke coming out of the smoker which I thought was the pellets but turned out to be the juices dropping on the tray and steaming. The pellets went out and after doing some research, I am going to be attempting the mailbox mod this afternoon. 

    I plan on purchasing a brisket to smoke tomorrow but needed some advice.

    1. Other than applying rub to the brisket and leaving it in the fridge the night before, what tips do you have for preparing the brisket? Is there a preparation method you think works best?

    2. If I apply rub to the brisket, do I also need to apply sauce? If so, when is the best time to apply it?

    3. What is the best temperature to smoke the brisket at? I have seen people say anything from 200-250F. 

    4. What is the ideal internal temperature? I've seen people say anything from 165-205F.

    5. Any other tips or warnings about smoking a brisket for the first time?

    Any help would be greatly appreciated!
  2. vwaldoguy

    vwaldoguy Smoke Blower

    I only apply sauce to a brisket after its done. And often, it doesn't need sauce. I will say, brisket, in my mind, is an upper level smoke. Good luck! I'd smoke it at 250 until done. That's roughly 1 1/2 hours per pound as an estimate. You can wrap it in foil about 165, then pull it out when temps hit 190-203, depending on how easily a probe goes into the meat.
  3. cal1956

    cal1956 Smoking Fanatic

    if your new at this , stick to chicken or some other inexpensive meat  until you get the hang of it and your smoker

    no sense ruining good meat , after you have gotten a few cheap pieces to come out the way you want , then cook something more expensive
  4. feddi420

    feddi420 Newbie

    When cooking chicken, how important is it to brine the chicken? Last time I tried smoking I used the slaughterhouse brine on this forum but didn't add anything to the chicken after taking it out of the brine. Is chicken something you add a rub or sauce to after brining?
  5. cal1956

    cal1956 Smoking Fanatic

    any good rub will work
  6. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey feddi.  Yes--brining chicken is very important.  My first chicken (breast and thighs) was a total disaster--even the dog thought twice about eating it, and being a Lab, she'll eat anything.  LOL.  If you're smoking chicken parts, be sure to get skin on parts.  The brining and the skin will make a huge difference in making the meat moist and juicy.

  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  8. schlotz

    schlotz Meat Mopper

    The key to the tray is to pull the side wood insert tube out approx 2-3" plus pull the internal wood tray out approx 1".  This provides sufficient air flow for the pellets to stay lit.  BTW: top vent should be open!  Make sure you have a good cherry hot looking start on the pellets.  Use a blow torch to get it going and watch it for 10 minutes to make sure before placing it on the bottom rails next to the internal wood pan.

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