Trying a Masterbuilt 30" digital after being unsuccessful with charcoal dome water smoker

[mscroggins]

Hello all, 

 Michael here. Well it's Fathers Day this weekend and I have decided on the Masterbuilt electric 30" smoker with a window and remote. I will be picking it up Friday and then preparing it for cooking on Saturday and possibly Sunday. I would like to dive right in and smoke some baby back ribs St Louis style cut and a beef brisket. I may be biting off more than I can chew but we shall see. 

 Any helpful advice will be appreciated and definitely taken into consideration. I look forward to reading current and future threads on the forum!

Oh By the way I am from the Ft Worth area.

 

[seenred]

Welcome to the forums, Michael!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

Red

 

[kathrynn]

to SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF members where you are located?  You might meet some new neighbors!

Jeff offers a free 5 day E-Course.  It's packed with great information to use...no matter what your experience level might be!  http://www.smoking-meat.com/smoking-basics-ecourse

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat

 

[mscroggins]

Well, I had a great first experience. I tried my first brisket, 7 lbs and cooked at 220 for 9 hrs. The flavor was great but toughened up overnight so I think I need to leave it on for another 2 hrs next time. With 4 hours left in my cook I put on 3 slabs of Baby back ribs and they turned out GREAT! I need to work on my brisket for sure and I need to leave the smoke on for a little longer, I thin overall I smoked the brisket minutes and the ribs smoked for approx 20-30 minutes. I wasn't sure how intense the smoke would be so I was a little timid on this one, but next time I will smoke for a little while longer to produce my smoke ring. 

 Overall I am pleased with my cook flavor but I would like to make them even better. Hickory worked well on both brisket and the ribs. As for the Smoker I am VERY pleased with the MES 30" smoker, it definitely solved my consistency in the cooking process!

 

[geerock]

7 lb brisket at 220 should take more than 9 hours. There's a good chance you undercooked it. Did you monitor the internal temp? Need to get to around 200 and then wrap it for a good 2 hours or more. As for a smoke ring......not gonna happen with an electric. Maybe if you use a little charcoal in the chip tray you can get a hint of one.