Masterbuilt Electric Smoker giving me fits

Discussion in 'Roll Call' started by mobiledawg, Jun 5, 2015.

  1. I have a MES that is driving me crazy. After purchasing a 17lb PRIME packer brisket, rubbing, injecting and smoking for over 19 hours, I was left with a very moist, very tender, piece of meat that tasted like it had been steamed. NO smokering, NO smoke flavor, NO bark, NOTHING that would indicate that it had been smoked. What a tremendous waste of time and money. Is this the best I can hope for or am I doing something wrong? I have been told for years that you can smoke meat on any type of smoker as long you are patient and do it correctly. Is this true or do I need a stick smoker? If I need another smoker so be it, I just don't want to keep banging my head against the wall with this thing if it isn't going to get any better. Thanks for the Advice.
  2. [​IMG]   Good evening and welcome to the forum, from a nice warm day here in East Texas. Lots of great people with tons of information on just about  everything.

  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Did you have water in the water pan...... was the exhaust wide open.... did you add 1/4 cup of chips every 45 minutes or so.... did you start the smoking cycle at 120 deg. then ramp it up....

    In other words..... what did you do......

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