CURED THE ITCH, KINDA

**Tracker123** · 09-02-2015, 08:19 PM

Originally Posted by Rees Guide

DD I hate to disagree with ya and guess its a personal thing but my gas smoker will cook with anyones I have ever eaten no matter what they have cooked on and see no reason for electric to be any different once it seasons some. My gas just HAS to be baby sitted, it is not very efficent either. Heat is heat, not crazy about a bunch of smoke anyway so heavily smoke and charcoaled stuff dont appeal to me much anyway. Friday will be the test, going in the morning and get a butt and 4 slabs of ribs and a 10 pound sack of leg quarters and smoke it all up Friday for the weekend.

Thanks guys for the heads up on the chips!!!

True John. Efficient is what you have available - like lots of wood some of us have for our traditional smokers. Zero cost, pecan in mine. If the smoker is well built, minimum baby-sitting involved. Pork and chicken are easy, anyone can do that. Brisket is another story.

**Rees Guide** · 09-02-2015, 08:34 PM

Got to try a brisket sometime, may do that next weekend.

**"G"** · 09-02-2015, 08:37 PM

John....I did my first Brisket on my Master Built and it turned out great. I got my notes wrote down how I did it.....will find them tomorrow and pass them on to you.

**Rees Guide** · 09-02-2015, 08:46 PM

Cool, thanks

**Crappiemaniac** · 09-02-2015, 10:07 PM

Originally Posted by "G"

John....I did my first Brisket on my Master Built and it turned out great. I got my notes wrote down how I did it.....will find them tomorrow and pass them on to you.

I need them to. I am going to try my ffirst brisket soon.

**"G"** · 09-03-2015, 09:08 AM

Brisket........Coat it with mustard and sprinkle on what seasoning you like......... set temp at 225-230........cook unwrapped untill internal temp of 165........at that time mix melted butter and brown sugar together and brush on good and wrap in tin foil and continue cooking untill you get a internal temp of 200. It takes approx one and a half hrs. per lb. total cooking time. Its fine.

**"G"** · 09-03-2015, 09:11 AM

**"G"** · 09-03-2015, 09:13 AM

You dont get much of a smoke ring with the Masterbuilt but that is cosmetic anyway....the smoke flavor is still there. This was moist and tender.

**Slab** · 09-03-2015, 09:17 AM

Do you deliver? Dang that looks good.

**Boatbottom** · 09-03-2015, 10:18 AM

Never tasted meat cooked on a masterbuilt. I SAY I NEVER TASTED MEAT COOKED ON A MASTERBUILT.

Thread: CURED THE ITCH, KINDA

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