Food and Drink So I got this new electric smoker - Page 3

R8RFAN · 12-24-2016, 10:26 AM

I was a master at cooking pork shoulders and butts as a kid in the local BBQ restaurant and it appears I am just as good with a smoker... Will be smoking my very first brisket flat today to eat on Christmas day

tooge · 12-28-2016, 08:14 PM

Not trying to be a BBQ snob here, but QUIT going by temp on the brisket and pork butt. Different pieces of meat have different fat content and collagen content, and will therefore be " just perfect" at different temps. If you always take brisket to 190, you will have some great brisket and some that is a tad chewy. If you always take it to 200, you might have perfect meat or it might be dry.

The only way to have consistently perfectly done, moist, yet not too toothy meat, is to go until the meat is fork tender. Use a long serving fork and when the meat hits 190, push by fork into the meat. It should slide in like its room temperature butter. If it doesn't, take it up 3-4 degrees and check again. As soon as it is, pull it off the smoker and let it rest. It'll stay hot enough for at least 30 minutes.

Take all poultry to 165, no more.

**lewdog** · 12-28-2016, 08:16 PM

Quote:

Originally Posted by R8RFAN

Here is what my very first brisket looked like... It was tender and the meat was not dry.. I know you guys really dig brisket but I prefer pork butts

That's either a really good brisket or the broken leg of Derek Carr.

Nice work either way.

R8RFAN · 12-28-2016, 08:25 PM

Quote:

Originally Posted by tooge

Not trying to be a BBQ snob here, but QUIT going by temp on the brisket and pork butt. Different pieces of meat have different fat content and collagen content, and will therefore be " just perfect" at different temps. If you always take brisket to 190, you will have some great brisket and some that is a tad chewy. If you always take it to 200, you might have perfect meat or it might be dry.

The only way to have consistently perfectly done, moist, yet not too toothy meat, is to go until the meat is fork tender. Use a long serving fork and when the meat hits 190, push by fork into the meat. It should slide in like its room temperature butter. If it doesn't, take it up 3-4 degrees and check again. As soon as it is, pull it off the smoker and let it rest. It'll stay hot enough for at least 30 minutes.

Take all poultry to 165, no more.

I am with you on the brisket but that pork butt at 205 always produces perfect pulled pork for me even in the oven

Pennywise · 12-28-2016, 08:28 PM

Quote:

Originally Posted by lewdog

That's either a really good brisket or the broken leg of Derek Carr.

Nice work either way.

Pasta Little Brioni · 12-28-2016, 09:54 PM

Leg O' Carr in pic 5

scho63 · 12-29-2016, 12:44 PM

I hear Inmem58 can give you great advice with your smoker!

**mikeyis4dcats.** · 12-29-2016, 12:48 PM

LOVE my Masterbuilt, though I haven't gotten to use it enough this year. There's also another multipage thread here somewhere about them...

MTG#10 · 12-29-2016, 02:33 PM

Quote:

Originally Posted by R8RFAN

Here is what my very first brisket looked like... It was tender and the meat was not dry.. I know you guys really dig brisket but I prefer pork butts

See this is one reason why I prefer my WSM over my Masterbuilt...no smoke ring on electric.

**LoneWolf** · 12-29-2016, 03:15 PM

Quote:

Originally Posted by scho63

I hear Inmem58 can give you great advice with setting your house on fire!

FYP

R8RFAN · 12-31-2016, 06:57 AM

Best way to reheat this frozen vacuum sealed cooked brisket without drying it out when I decide to finish it off?

**Bwana** · 12-31-2016, 07:10 AM

Quote:

Originally Posted by R8RFAN

Best way to reheat this frozen vacuum sealed cooked brisket without drying it out when I decide to finish it off?

As slow as you can. Avoid the microwave and stick with very low heat in the oven after the initial unthawing.

R8RFAN · 12-31-2016, 07:13 AM

Quote:

Originally Posted by Bwana

As slow as you can. Avoid the microwave and stick with very low heat in the oven after the initial unthawing.

Since it is sealed, I wonder if I can put it in a pot of hot water

**Bwana** · 12-31-2016, 07:28 AM

Quote:

Originally Posted by R8RFAN

Since it is sealed, I wonder if I can put it in a pot of hot water

You could, but if you're going to use water I would use cold water to unthaw the beast in the bag and then go the low heat in the over route. I have never been a big fan of heating things up in a bag like that, plus you risk over cooking it.

R8RFAN · 12-31-2016, 07:52 AM

Quote:

Originally Posted by Bwana

You could, but if you're going to use water I would use cold water to unthaw the beast in the bag and then go the low heat in the over route. I have never been a big fan of heating things up in a bag like that, plus you risk over cooking it.

I will give it a try may or may not have it on the menu today... It's Hog Jowls , Blackeyed peas, Collard greens and corn bread tomorrow though as our traditional meal on NYD down south

**Bwana** · 12-31-2016, 07:57 AM

Quote:

Originally Posted by R8RFAN

I will give it a try may or may not have it on the menu today... It's Hog Jowls , Blackeyed peas, Collard greens and corn bread tomorrow though as our traditional meal on NYD down south

Nice enjoy, you make me want to fire up the smoker.

12-24-2016, 10:26 AM
R8RFAN Molôn Labé Join Date: Sep 2001 Location: North Carolina Casino cash: $8566872	So I got this new electric smoker I was a master at cooking pork shoulders and butts as a kid in the local BBQ restaurant and it appears I am just as good with a smoker... Will be smoking my very first brisket flat today to eat on Christmas day
Posts: 23,164

12-28-2016, 08:14 PM	#31
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $3874112	Not trying to be a BBQ snob here, but QUIT going by temp on the brisket and pork butt. Different pieces of meat have different fat content and collagen content, and will therefore be " just perfect" at different temps. If you always take brisket to 190, you will have some great brisket and some that is a tad chewy. If you always take it to 200, you might have perfect meat or it might be dry. The only way to have consistently perfectly done, moist, yet not too toothy meat, is to go until the meat is fork tender. Use a long serving fork and when the meat hits 190, push by fork into the meat. It should slide in like its room temperature butter. If it doesn't, take it up 3-4 degrees and check again. As soon as it is, pull it off the smoker and let it rest. It'll stay hot enough for at least 30 minutes. Take all poultry to 165, no more.
Posts: 15,039

12-28-2016, 09:54 PM	#35
Pasta Little Brioni Consuming CP souls Join Date: Oct 2005 Location: U.S.A. Casino cash: $3878880	Leg O' Carr in pic 5 __________________ **Official TFWdemB Trivia Commisioner**
Posts: 68,682

12-29-2016, 12:44 PM	#36
scho63 Politically Incorrect Join Date: Feb 2009 Location: Scottsdale, AZ Casino cash: $2671110	I hear Inmem58 can give you great advice with your smoker! __________________ *"The only difference between sex for free and sex for money is that sex for free costs you a WHOLE LOT more!"* ~Redd Foxx~ ~~2018 2019 2020 20212022 2023~~ 2024 Adopt a Chief - Clark Hunt and Brett Veach "The men who drafted Patrick Mahomes"
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12-29-2016, 12:48 PM	#37
mikeyis4dcats. Scarlett Johansson's boytoy Join Date: Nov 2006 Casino cash: $9555998	LOVE my Masterbuilt, though I haven't gotten to use it enough this year. There's also another multipage thread here somewhere about them... __________________
Posts: 12,526

12-31-2016, 06:57 AM	#40
R8RFAN Molôn Labé Join Date: Sep 2001 Location: North Carolina Casino cash: $8566872	Best way to reheat this frozen vacuum sealed cooked brisket without drying it out when I decide to finish it off?
Posts: 23,164