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Broke in a new electric smoker last night
Posted on 11/28/16 at 1:14 pm
Posted on 11/28/16 at 1:14 pm
Smoked a butt last night--I haven't pulled it yet, as it's resting, but what I've tasted is unreal. Used apple wood, slathered in garlic paste, honey, and my brown sugar rub. 220 degrees from 9 last night until 6 this morning. Wrapped it and cranked to 250 and pulled for rest at 190. Smoking meat is an addictive hobby, especially when you like to eat and drink.
This post was edited on 11/28/16 at 1:15 pm
8
Posted on 11/28/16 at 2:36 pm to JoseVargasTX
Looks good
Posted on 11/28/16 at 2:44 pm to JoseVargasTX
quote:
Smoking meat is an addictive hobby, especially when you use a real smoker
Posted on 11/28/16 at 3:11 pm to PapaPogey
Looks awesome. Have you used that smoker indoors? To me that is the major upside of electric. If it's too cold outside bring in the kitchen and work your magic.
Posted on 11/28/16 at 3:22 pm to JoseVargasTX
Nice job! IWEI
Posted on 11/28/16 at 5:30 pm to JoseVargasTX
How is the Masterbuilt smoker? I know there are some good deals floating around on them. Wondering if they are worth it.
Posted on 11/28/16 at 6:06 pm to tiger rag 93
It's super easy--maybe too easy. It takes a bit to get it seasoned so this first one although it turned out good, is not as good as it will get. I like the built in probe and the remote works up to 100 feet away. I'm happy with it so far. It was always within four degrees of the temp I set it for.
Posted on 11/28/16 at 9:56 pm to JoseVargasTX
What model number is it?
Posted on 11/29/16 at 7:22 am to tiger rag 93
quote:
Wondering if they are worth it.
Worth every penny. I had one for several years and used the hell out of that thing. Very good entry smoker and would buy again.
Posted on 11/29/16 at 8:53 am to PapaPogey
quote:
Smoking meat is an addictive hobby, especially when you use a real smoker
This board :smh:
Posted on 11/29/16 at 9:44 am to JoseVargasTX
quote:
JoseVargasTX
Did you have to add wood throughout the process, or just add at the beginning and let it go?
Posted on 11/29/16 at 10:11 am to Burlee
I was honestly just kidding 
Posted on 11/29/16 at 10:14 am to JoseVargasTX
Looks good. I'd ditch the minced garlic though. It's just going to burn up and screw with your bark.
Posted on 11/29/16 at 11:24 am to REB BEER
quote:
Did you have to add wood throughout the process, or just add at the beginning and let it go?
Usually you add the wood for the first couple hours. Then let it roll after that. To much smoke is a very bad thing.
Posted on 12/11/16 at 3:18 pm to JoseVargasTX
Bump. Your brown sugar rub. What's in it?
Posted on 12/11/16 at 3:39 pm to Tiger Ryno
quote:
ave you used that smoker indoors?
I would not recommend doing that
Posted on 12/11/16 at 5:03 pm to Tigerpaw123
Yeah.... Those things have no place inside.
Posted on 12/11/16 at 5:07 pm to pdubya76
Seconded. Smoking inside is not a good idea.
Posted on 12/11/16 at 5:09 pm to JoseVargasTX
why did you only put the rub on the top?
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