Discussion in 'Roll Call' started by swex, Sep 20, 2015.

  1. Hey newbie here from Minnesota but been using your site for info for the past few years. I have a 40inch master built electric that I am starting to master. Looking forward to getting advice from the experts. :grilling_smilie:s
    Last edited: Sep 20, 2015
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Swex, welcome to SMF!  The MES is a great smoker and there are lots of folks here who can help you master it faster. 

    Have fun!

  3. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. Glad to have you here.
  4. Thanks got a 11 lb brisket in the MB electric right now.Friend told me start it in the oven at 200 and then smoke at 225 until internal temp reaches 195. Do you agree.
  5. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    There are SOOOOOOOO many ways to hot smoke a brisket.  Folks find one way that works for them and stick to it like paint on a wall.  Interesting thing is that just about every technique works.  The one variable is time.  The lower the temperature you smoke/cook a brisket the longer it will take.  On average an 11 lb brisket at 225F chamber temp should take about 15-20 hours.  At 275F you can scratch roughly 1/3 that time off the clock.  And someone yesterday had one finish in 7 hours at 250F.  That's a rare occurrence, but it happens.   
  6. Thanks, After cooking for about 14 hours, was gone for about 4 hours and when I got home the internal brisket temp was 215. It was absolutely delicious but just a wee bit dry. 200 would have been better I suspect!
  7. [​IMG]   Good evening and welcome to the forum, from a pretty nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

  8. Thanks been pretty nice here in Plymouth/Minneapois MN as well

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