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Second attempt at smoked brisket in my masterbuilt electric smoker
Posted on 3/25/17 at 12:35 pm
Posted on 3/25/17 at 12:35 pm
This was an 8 pounder. I put it in around midnight at 250 and fed it hickory every 45 minutes or so until it hit 140 internal, around 3:00. I pulled it out at about 9:00 and sauced it, wrapped in foil and towel, then set it in the cooler for 2 hours. Here's the finished product.
[/url]
It's delicious but I've noticed I can't get a smoke ring in the electric smoker. The dog is going NUTS!
[/url]
Happy Saturday and
[/url] It's delicious but I've noticed I can't get a smoke ring in the electric smoker. The dog is going NUTS!
[/url] Happy Saturday and
9
Posted on 3/25/17 at 12:39 pm to nateslu1
Nice job! You better give that dog a taste!
Posted on 3/25/17 at 12:40 pm to nateslu1
Looks good! Is there a secret to getting a smoke ring in an electric smoker? Never can get one.
Posted on 3/25/17 at 12:41 pm to t00f
Thanks...you know I had to give him some 
Posted on 3/25/17 at 1:19 pm to nateslu1
I can't get a smoke ring either. I have to crank the heat in the beginning to get the smoke rolling.
I usually add some dry and some wet(soaked) wood chips.
After an hour or so I move down to 240 or so.
Weird that the ring is not there
I usually add some dry and some wet(soaked) wood chips.
After an hour or so I move down to 240 or so.
Weird that the ring is not there
Posted on 3/25/17 at 2:10 pm to TTU97NI
From what I've read, smoke rings are a chemical reaction only to combustion, or burning something. ie. coal, pellets, or wood. Since the chips don't actually touch a flame and burn, there is no smoke ring.
Posted on 3/25/17 at 2:12 pm to nateslu1
Looks great. I can't get a smoke ring from my Masterbuilt either.
Posted on 3/25/17 at 2:14 pm to nateslu1
Does it have smoked flavor? If so, I wouldn't worry about the ring.
Posted on 3/25/17 at 2:25 pm to nateslu1
For those curious about the smoke ring, it isn't your method of smoking (use of the Masterbuilt) that is causing the issue.
Here is the best information on the subject.
The article contains tips on how to get the reaction you desire.
Here is the best information on the subject.
The article contains tips on how to get the reaction you desire.
Posted on 3/25/17 at 2:38 pm to nateslu1
quote:
I've noticed I can't get a smoke ring in the electric smoker.
Who cares, would destroy. Nice work.
Posted on 3/25/17 at 4:22 pm to nateslu1
quote:
fed it hickory every 45 minutes or so
Why you people buy electric and then subject yourselves to this work is beyond me, get an amnps and never refill wood again. Plus, your meat will taste 10x better.
This post was edited on 3/25/17 at 4:23 pm
Posted on 3/25/17 at 4:26 pm to Dam Guide
Yes, when the point comes that I buy an electric smoker and use it instead of my awesome stick burner I want to be able to put a piece of meat on and not touch it for 10 hours.
Posted on 3/25/17 at 5:42 pm to Dam Guide
quote:
Why you people buy electric and then subject yourselves to this work
Posted on 3/26/17 at 4:51 am to nateslu1
Just pick up an amazing tube, light it when you put the meat on, brisket ain't gonna take any smoke after temps get up anyway, adding smoke for 11 hours is for the cook not the meat.
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