The Grill and BBQ thread

#801
#801
https://www.youtube.com/watch?v=WKvjQFa0GUo
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#802
#802
gordonr24 said:
I just bought a Masterbuilt 40 inch electric digital smoker. I've never smoked meat in my life, and I've always wanted to give it a try. Ribs will be my first attempt, and eventually I'll be smoking a shoulder. Any recommendations, as far as cook times, preparation, wood chips, and temperatures would be appreciated by the experts.

I think that I have a fairly good idea on what rub I will use.
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Your best bet is to do a boston butt first, then when you're used to your smoker do ribs. The ribs are harder to cook than the boston butt because the boston butt is a lot more forgiving if you over cook it. I have 2 of the Masterbuilt 40 electric smokers and they are great, but you have to watch the temperatures on them. The digital reader on the smoker itself sucks. My suggestion is to get a good temperature gauge like the maverick which has 2 probes. Put one in the meat and the other let sit in the smoker. The Maverick will read the temperature a lot better and there have been many times the temperature difference from the maverick and the smoker itself were off by 20 degrees and that's horrible when you're smoking. The other thing is you should look into getting an amazin pellet smoker (AMNPS) if you don't know what it is google it. This is a hell of a lot better than the wood chip tray that comes with the smoker. In fact, I don't use the wood chip tray at all- I only use the AMNPS. You will also notice that one side of your smoker will cook differently than the other (atleast that's how both of mine are). Smokingmeatforums.com is a great site for beginners. That's where I got a lot of info on my smokers and gotten tips from seasoned veterans. Best of luck!
 
#807
#807
I did a ham, sausages, and sockeye salmon today. Changed up my typical oak logs to hickory. Going to have some solid work lunches next week.
 
#808
#808
the brinning part is over,now it is seasoned and will be ready to go
 

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#810
#810
it is 13 pounds,it is dry looking now,I just ran out of charcoal and the temp dropped under 200 degree in the barrel :) I thought I had another bag

I'm finishing it in the oven,but it doesn't have much more cooking left,here is a picture of it
 

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#813
#813
wow it came out great,that is the best hunk of meat I have cooked in my smoker,it was actually pinkish looking when I sliced it open,the only problem is the skin,it is like leather

I think that was because I was running low on charcoal and tried to make it last,the barrel temp was around 210,I did run out and finished it in the oven,but it only took like 30 or 40 minutes to get it done and I smoked it around 5 to 6 hours,probably an hour to long


but it still tasted great and wasn't dry at all,a brine is they way to go
 
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#821
#821
Doing a pork butt in an MES today. Thought I had till about 7 to finish it up. But I have to unexpectedly leave the house about 4.

I've got it up to 160 now. Should I foil it and leave it in the oven at 200 or what?
 
#822
#822
WallyBalls said:
Doing a pork butt in an MES today. Thought I had till about 7 to finish it up. But I have to unexpectedly leave the house about 4.

I've got it up to 160 now. Should I foil it and leave it in the oven at 200 or what?
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Yeah foil it, it will speed it up and also keep it super juicy
 
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