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masterbuilt digital electric smoker is the real deal

#1 User is offline   shelly 

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Posted 24 May 2008 - 01:48 PM

Although I'm not too active lately, I do check in now and then to see what's happening here.

And thanks to Bacardi, I purchased the Masterbuilt digital electric smoker to replace my Old Smokey.

Although I've only done a chicken and a pork shoulder so far, I can tell everyone that my finished product is as go as I have gotten smoking on my big green egg or any other smoked product I have tasted.

Other than a rubbery skin, which has happened as well on my egg, the 5 lb. chicken was thoroughly cooked, tender and juicy after a 2 1/2 hour smoke at 235. I could crisp the skin under the broiler but we usually don't eat the skin anyway.

The pics show the finished bird and a sandwich with the sliced meat and Tec Cherokee Fr grilled vegetables on garlic Chiabatti toast.

The 5 lb. pork shoulder was smoked for 4 1/2 hours at 225 and the final 1/2 hour at 275 to enhance the bark which came out as crispy as one could want. I never cook pork to the "pull" stage as I prefer to slice it for presentation. I also like to cook to a pink stage rather than well done.

It will probably be the last pork shoulder that I cook, however, as I will be switching to the loins from now on. It's just a matter of the lower fat content with the loins. I am certain that it will not dry out at all.

What I like about this smoker is the ease at which you can add more wood at any time during the cooking process without opening the door. I use small chunks of oak and apple, as well as various chips and my home made lump that I also use in my big green egg.

Controlling the time and temperature is as easy as pushing the buttons and you can make adjustments on the fly while the unit continues to cook. It's not necessary to stop and start over.

I keep the top vent completely open to help avoid any creosote problems.

The unit is about 50 lbs. so it can be picked up and moved but it is bulky to get a good grip on it. The biggest inconvenience is the lack of wheels or side handles to help with lifting. I have not been able to find any screw in coaster wheels that fit the 1/2" leg openings although I did find some 3/8" ones. close but no cigar.

So I made a dolly for it by screwing a small piece of plywood on to a 12" square plant dolly that I had and put some corner braces on both sides and the back to keep the smoker in place when I pushed it around. Now if I was Mike, I could just make a furniture quality dolly from teak or some fine wood and there'd be no problem but I just use what I have around the house.

With its ease of use, excellent digital controls and the high quality of the finished product using the same wood and lump as I would with my big green egg, this smoker is a definite keeper. As is the egg, of course, which is much more versatile and allows for easier basting of sauces on the meats while they cook.

Shelly
FE PG500 pellet grill with charbroiler
Weber 2008 Summit S-470
My Cookbook--Feeding Alice: A Love Story
**********************************
Past Grills: Tec Cherokee Fr IR, GMG DB pellet grill, Big Green Egg, UltraSear IR, Masterbuilt Smoker, Old Smokey, New Brunsfeld Smoker, Weber Genesis 1000, Sears Crossray IR, Fuego Element, Weber Kettle
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#2 User is offline   cuskit 

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Posted 24 May 2008 - 02:02 PM

View Postshelly, on May 24 2008, 02:48 PM, said:

Although I'm not too active lately, I do check in now and then to see what's happening here.

And thanks to Bacardi, I purchased the Masterbuilt digital electric smoker to replace my Old Smokey.

Although I've only done a chicken and a pork shoulder so far, I can tell everyone that my finished product is as go as I have gotten smoking on my big green egg or any other smoked product I have tasted.

Other than a rubbery skin, which has happened as well on my egg, the 5 lb. chicken was thoroughly cooked, tender and juicy after a 2 1/2 hour smoke at 235. I could crisp the skin under the broiler but we usually don't eat the skin anyway.

The pics show the finished bird and a sandwich with the sliced meat and Tec Cherokee Fr grilled vegetables on garlic Chiabatti toast.

The 5 lb. pork shoulder was smoked for 4 1/2 hours at 225 and the final 1/2 hour at 275 to enhance the bark which came out as crispy as one could want. I never cook pork to the "pull" stage as I prefer to slice it for presentation. I also like to cook to a pink stage rather than well done.

It will probably be the last pork shoulder that I cook, however, as I will be switching to the loins from now on. It's just a matter of the lower fat content with the loins. I am certain that it will not dry out at all.

What I like about this smoker is the ease at which you can add more wood at any time during the cooking process without opening the door. I use small chunks of oak and apple, as well as various chips and my home made lump that I also use in my big green egg.

Controlling the time and temperature is as easy as pushing the buttons and you can make adjustments on the fly while the unit continues to cook. It's not necessary to stop and start over.

I keep the top vent completely open to help avoid any creosote problems.

The unit is about 50 lbs. so it can be picked up and moved but it is bulky to get a good grip on it. The biggest inconvenience is the lack of wheels or side handles to help with lifting. I have not been able to find any screw in coaster wheels that fit the 1/2" leg openings although I did find some 3/8" ones. close but no cigar.

So I made a dolly for it by screwing a small piece of plywood on to a 12" square plant dolly that I had and put some corner braces on both sides and the back to keep the smoker in place when I pushed it around. Now if I was Mike, I could just make a furniture quality dolly from teak or some fine wood and there'd be no problem but I just use what I have around the house.

With its ease of use, excellent digital controls and the high quality of the finished product using the same wood and lump as I would with my big green egg, this smoker is a definite keeper. As is the egg, of course, which is much more versatile and allows for easier basting of sauces on the meats while they cook.

Shelly

Shelly,

Thanks for dropping in, buddy! :)

As usual, you continue to impress me! You jumped right in with the smoker and handled it like you've had it forever! I especially liked the pork shoulder, the photo was great and the meat needs to be on MY PLATE! :lol:

I considered buying this digital unit as my time to build is so limited as yet, but then that wouldn't be me. ;) I'll bide my time, and hopefully soon I'll get to start working on my smoker again. The digital controls intrigue me, I'm going to look into implementing it into my unit if I can locate just the controls without spending a fortune.

Hmmmm, switching to loin for health reasons... Still lagging behind you in my resolve to eat healthy! :lol:

Enjoy yourself over this weekend. Glad to hear from you again. :)

Mike
"Grill der Steaks, Smoke dem Ribs and post yer Porn"
Grill Porn that is.. Remember - No Pix, It Didn't Happen!

2007 Kirkland Signature 100% 304 SS 720-0432 (Nexgrill origin)

Searing IR Burner, Rear IR Burner, 4 SS Main Burners, Side Cast Brass Burner, Oven
--------------------------------------------------------------------
2008 Kenmore Vertical Smoker, 1500BTU
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2000 Weber "Go Anywhere" Charcoal Grill
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#3 User is offline   shelly 

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Posted 24 May 2008 - 02:14 PM

Hi Mike,

Yes, here I am logged in and catching up on a bunch of posts. I noticed that there are lots of recipes being posted but no photos of the finished results. I wish that more folks would post their pics which go so much further than just a written description of the foods.

The digital control panel kit is listed in the parts section of the manual as part # 990050048. I do not know how much Masterbuilt charges for it nor do I know exactly how it is connected to the heating element.

Masterbuilt customer service is at 1-800-4889-1581.

I'll post in your thread on what's the best ya' got once I finish out the weekend. Alice is on a weekend away with a girl friend so I got to eat all 15 (a full pound) of the bbq prawns (see another post somewhere) last night.

And don't be too impressed with my health habits. I've put back about 10 lbs. just eating and eating too many tasty treats around the house. But I'm trying to get back on the wagon.

But this is a great smoker. I have the $199 30" model as it is more than ample for my needs. No need for the fancy stainless steel one nor spending the extra $100 for it.

Shelly
FE PG500 pellet grill with charbroiler
Weber 2008 Summit S-470
My Cookbook--Feeding Alice: A Love Story
**********************************
Past Grills: Tec Cherokee Fr IR, GMG DB pellet grill, Big Green Egg, UltraSear IR, Masterbuilt Smoker, Old Smokey, New Brunsfeld Smoker, Weber Genesis 1000, Sears Crossray IR, Fuego Element, Weber Kettle
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#4 User is offline   cuskit 

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Posted 24 May 2008 - 04:02 PM

View Postshelly, on May 24 2008, 03:14 PM, said:

Hi Mike,

Yes, here I am logged in and catching up on a bunch of posts. I noticed that there are lots of recipes being posted but no photos of the finished results. I wish that more folks would post their pics which go so much further than just a written description of the foods.

The digital control panel kit is listed in the parts section of the manual as part # 990050048. I do not know how much Masterbuilt charges for it nor do I know exactly how it is connected to the heating element.

Masterbuilt customer service is at 1-800-4889-1581.

I'll post in your thread on what's the best ya' got once I finish out the weekend. Alice is on a weekend away with a girl friend so I got to eat all 15 (a full pound) of the bbq prawns (see another post somewhere) last night.

And don't be too impressed with my health habits. I've put back about 10 lbs. just eating and eating too many tasty treats around the house. But I'm trying to get back on the wagon.

But this is a great smoker. I have the $199 30" model as it is more than ample for my needs. No need for the fancy stainless steel one nor spending the extra $100 for it.

Shelly

Thanks for the link on the Masterbuilt. I'll look into in early next week.

ONE POUND OF PRAWNS all for YOURSELF? :lol: :lol:

I did lose fifteen pounds over Dad's health issues. Not the way to do it. ;)

Thanks again!

Mike
"Grill der Steaks, Smoke dem Ribs and post yer Porn"
Grill Porn that is.. Remember - No Pix, It Didn't Happen!

2007 Kirkland Signature 100% 304 SS 720-0432 (Nexgrill origin)

Searing IR Burner, Rear IR Burner, 4 SS Main Burners, Side Cast Brass Burner, Oven
--------------------------------------------------------------------
2008 Kenmore Vertical Smoker, 1500BTU
--------------------------------------------------------------------
2007 Portable SS LP Grillware Tabletop Grill, 12,000BTU
2000 Weber "Go Anywhere" Charcoal Grill
Vintage 22" Weber Kettle

--------------------------------------------------------------------
Help support the BBQ Source Forums
Click here to make a donation


Lumix DMC-G5, (Lumix) 20mm f1.7 Prime, 14-42mm f3.5-5.6, 45-150mm f4.0-5.6, 100-300mm f4.0-5.6
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#5 User is offline   takeahike66 

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Posted 24 May 2008 - 05:35 PM

View Postshelly, on May 24 2008, 01:48 PM, said:

Although I'm not too active lately, I do check in now and then to see what's happening here.

And thanks to Bacardi, I purchased the Masterbuilt digital electric smoker to replace my Old Smokey.

Although I've only done a chicken and a pork shoulder so far, I can tell everyone that my finished product is as go as I have gotten smoking on my big green egg or any other smoked product I have tasted.

Other than a rubbery skin, which has happened as well on my egg, the 5 lb. chicken was thoroughly cooked, tender and juicy after a 2 1/2 hour smoke at 235. I could crisp the skin under the broiler but we usually don't eat the skin anyway.

The pics show the finished bird and a sandwich with the sliced meat and Tec Cherokee Fr grilled vegetables on garlic Chiabatti toast.

The 5 lb. pork shoulder was smoked for 4 1/2 hours at 225 and the final 1/2 hour at 275 to enhance the bark which came out as crispy as one could want. I never cook pork to the "pull" stage as I prefer to slice it for presentation. I also like to cook to a pink stage rather than well done.

It will probably be the last pork shoulder that I cook, however, as I will be switching to the loins from now on. It's just a matter of the lower fat content with the loins. I am certain that it will not dry out at all.

What I like about this smoker is the ease at which you can add more wood at any time during the cooking process without opening the door. I use small chunks of oak and apple, as well as various chips and my home made lump that I also use in my big green egg.

Controlling the time and temperature is as easy as pushing the buttons and you can make adjustments on the fly while the unit continues to cook. It's not necessary to stop and start over.

I keep the top vent completely open to help avoid any creosote problems.

The unit is about 50 lbs. so it can be picked up and moved but it is bulky to get a good grip on it. The biggest inconvenience is the lack of wheels or side handles to help with lifting. I have not been able to find any screw in coaster wheels that fit the 1/2" leg openings although I did find some 3/8" ones. close but no cigar.

So I made a dolly for it by screwing a small piece of plywood on to a 12" square plant dolly that I had and put some corner braces on both sides and the back to keep the smoker in place when I pushed it around. Now if I was Mike, I could just make a furniture quality dolly from teak or some fine wood and there'd be no problem but I just use what I have around the house.

With its ease of use, excellent digital controls and the high quality of the finished product using the same wood and lump as I would with my big green egg, this smoker is a definite keeper. As is the egg, of course, which is much more versatile and allows for easier basting of sauces on the meats while they cook.

Shelly


Thanks for droping by,

Great food shot, and as always so "out of the box" thinking. I like the idea of not doing the butt until it pull, your slice shot looks so tasty.

I'm always trying new ways, but aim for the same end results. You take it the opposite, and try different end results. A more creative way to present different taste and texture.

I will try my next butt to take it out before it is pull ready. Did you use a temp goal to reach that state.

Hike,
Takeahike66
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#6 User is offline   2cycle 

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Posted 24 May 2008 - 08:58 PM

View Postshelly, on May 24 2008, 02:48 PM, said:

With its ease of use, excellent digital controls and the high quality of the finished product using the same wood and lump as I would with my big green egg, this smoker is a definite keeper.


Shelly:

Glad to see that you are glad of your purchase as I was. I found that using the lump gave that thin blue smoke, that makes for flavor. With the 2 chickens I did yesterday, I only used only 1-1/2 cups small pieces lump and less than a cup of hickory chips. The wood tray is kinda thin, but have had no bad signs of damaging it yet with the small lump pieces.
I used to go to websites and see wood for smoking, and thought they were screwing you with the price of a10lb bag. Now that this smoker uses so little wood, a 10lb bag of chips would last me all year. I mean the fruit woods thats not in my woodpile already.
Smokem up.

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#7 User is offline   shelly 

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Posted 27 May 2008 - 03:26 PM

Here's a pastrami I made yesterday on the Masterbuilt.

The easiest version of pastrami is basically a smoked corned beef so I started with a 4 lb. center cut corned beef brisket flat.

Soaking in water for 24 hours and changing the water a few times will get rid of the excess saltiness that will develop throughout the smoking process.

I set the Masterbuilt to 225 for 6 hours. I put several apple and oak wood chunks and some chips in the smoker box and got about 2 1/2 hours of smoke from this. I added just one chunk to more times during the smoke, and still had smoke coming at the end.

Again, I left the top vent wide open to prevent creosote buildup inside.

Not having to open the door to add the wood during the smoking process is one of the best features of this smoker. And the latching door mechanism will probably last longer than the magnetic latches that were used in previous models.

After 6 hours, the brisket was not tender enough, so I wrapped it in foil and put it in the refrigerator over night. The next morning I placed the foil wrapped brisket on a pan and into my kitchen oven at 275 for 3 1/2 hours. (It took about 1/2 hour for the cold package to warm and then get hot enough for the meat to steam inside the packet.

When the time was up, the pastrami was very tender, juicy and the crust was still there.

Shelly
FE PG500 pellet grill with charbroiler
Weber 2008 Summit S-470
My Cookbook--Feeding Alice: A Love Story
**********************************
Past Grills: Tec Cherokee Fr IR, GMG DB pellet grill, Big Green Egg, UltraSear IR, Masterbuilt Smoker, Old Smokey, New Brunsfeld Smoker, Weber Genesis 1000, Sears Crossray IR, Fuego Element, Weber Kettle
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#8 User is offline   shelly 

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Posted 29 May 2008 - 10:35 PM

I now have taken to using the Masterbuilt in combination with other cooking methods. I have some salmon and chicken with rubs in the refrigerator now to smoke and then grill. I can't get that kind of smoke flavor using just the Weber or Tec grills, and I don't want to fire up the big green egg for a small cook like this.

And I can't get the crust and char using just the Masterbuilt without over cooking.

But tonight I took some salmon that I smoked (using oak, apple and hickory) for 1 hour at 175 to a very moist finish, and placed it under the broiler, basting with bbq sauce for the final minutes. I posted this for some reason in a different thread but it belongs here.

I have found that on lower temp cooks like 100-150 (I wanted to smoke the salmon at 140-150 only), the heating element does not stay lit long enough to produce enough smoke. I need to stay at a minimum of 175. AT 225-250 for pork butts et al, there is no problem with the element staying hot enough to produce the constant smoke.

Again, I am very pleased with the ease of use and results of the Masterbuilt electric smoker.

Shelly
FE PG500 pellet grill with charbroiler
Weber 2008 Summit S-470
My Cookbook--Feeding Alice: A Love Story
**********************************
Past Grills: Tec Cherokee Fr IR, GMG DB pellet grill, Big Green Egg, UltraSear IR, Masterbuilt Smoker, Old Smokey, New Brunsfeld Smoker, Weber Genesis 1000, Sears Crossray IR, Fuego Element, Weber Kettle
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#9 User is offline   Bacardi 

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Posted 01 June 2008 - 07:21 AM

The masterbuilt is such a great product! Only other two feature I could ask for would be some sort of auto-feed wood hopper (like the bradley), and imagine an auto sprayer? Nework of high heat silicone tubing, a pump, container and jets. Spray the mop sauce on without ever opening the door! Maybe I'll send masterbuilt the idea.

About the skin/bark, etc. My friends always want whatever meat I cooked shredded. Guess it works out as I don't need to worry abou the bark. In fact, with the pork butt, I've stopped using rub as the first thing I do is peel off the bark anyways...

Great food shots! Glad you are enjoying this as much as I do!
Ultimate $500 setup:
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Ultra Sear IR
Masterbuilt digitially controlled smoker

Formerly owned and returned:
Sears Crossray IR (couldn't get it started)
Weber One Touch Silver (charcoal doesn't fit my lifestyle)
Fiesta Blue Ember (warped/melted all burners)
CB TEC (low temps)
CB H20 electric smoker (sold)
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#10 User is offline   bluesin 

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Posted 01 June 2008 - 08:51 AM

Quote

About the skin/bark, etc. My friends always want whatever meat I cooked shredded. Guess it works out as I don't need to worry abou the bark. In fact, with the pork butt, I've stopped using rub as the first thing I do is peel off the bark anyways...


Hmmmmm, you don't shred the bark into the meat?

That's where nearly 90 something percent of the smoke flavor will be in a boston butt.

I just shred it all in...

Bluesin
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#11 User is offline   cuskit 

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Posted 01 June 2008 - 09:07 AM

View Postbluesin, on Jun 1 2008, 09:51 AM, said:

Hmmmmm, you don't shred the bark into the meat?

That's where nearly 90 something percent of the smoke flavor will be in a boston butt.

I just shred it all in...

Bluesin

Save some to shred into your baked beans!

Mike
"Grill der Steaks, Smoke dem Ribs and post yer Porn"
Grill Porn that is.. Remember - No Pix, It Didn't Happen!

2007 Kirkland Signature 100% 304 SS 720-0432 (Nexgrill origin)

Searing IR Burner, Rear IR Burner, 4 SS Main Burners, Side Cast Brass Burner, Oven
--------------------------------------------------------------------
2008 Kenmore Vertical Smoker, 1500BTU
--------------------------------------------------------------------
2007 Portable SS LP Grillware Tabletop Grill, 12,000BTU
2000 Weber "Go Anywhere" Charcoal Grill
Vintage 22" Weber Kettle

--------------------------------------------------------------------
Help support the BBQ Source Forums
Click here to make a donation


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#12 User is offline   Bacardi 

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Posted 01 June 2008 - 09:42 AM

View Postbluesin, on Jun 1 2008, 09:51 AM, said:

Hmmmmm, you don't shred the bark into the meat?

That's where nearly 90 something percent of the smoke flavor will be in a boston butt.

I just shred it all in...

Bluesin


My friends are idiots, they think it's charred and tastes bitter. The first time I cooked it, the pieces that had bark on them weren't touched. I've tried to get people to try it, they don't really like it. AGain, my of my friends are in their early to mid 20s and have never even had "fresh" BBQ. BBQ to them is Chile's or TGI Friday babyback ribs. lol
Ultimate $500 setup:
Uniflame Gold (avatar)
Ultra Sear IR
Masterbuilt digitially controlled smoker

Formerly owned and returned:
Sears Crossray IR (couldn't get it started)
Weber One Touch Silver (charcoal doesn't fit my lifestyle)
Fiesta Blue Ember (warped/melted all burners)
CB TEC (low temps)
CB H20 electric smoker (sold)
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#13 User is offline   shelly 

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Posted 01 June 2008 - 04:57 PM

View Postcuskit, on Jun 1 2008, 07:07 AM, said:

Save some to shred into your baked beans!

Mike


You're exactly right, Mike,

I made bbq beans (pic in another thread from Terrry) using smoked pork shoulder from the Masterbuilt.

I won't have to buy smoked ham hocks for my beans any more. ;)

Shelly
FE PG500 pellet grill with charbroiler
Weber 2008 Summit S-470
My Cookbook--Feeding Alice: A Love Story
**********************************
Past Grills: Tec Cherokee Fr IR, GMG DB pellet grill, Big Green Egg, UltraSear IR, Masterbuilt Smoker, Old Smokey, New Brunsfeld Smoker, Weber Genesis 1000, Sears Crossray IR, Fuego Element, Weber Kettle
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#14 User is offline   cuskit 

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Posted 01 June 2008 - 09:44 PM

View Postshelly, on Jun 1 2008, 05:57 PM, said:

You're exactly right, Mike,

I made bbq beans (pic in another thread from Terrry) using smoked pork shoulder from the Masterbuilt.

I won't have to buy smoked ham hocks for my beans any more. :lol:

Shelly

Shelly, I can't take credit for this: I saw it on a tv episode the other night where they were making Kansas City ribs and baked smoked beans. I'll be duplicating this bean recipe in the next few days - this is why I made some smoked sausage today!

Mike
"Grill der Steaks, Smoke dem Ribs and post yer Porn"
Grill Porn that is.. Remember - No Pix, It Didn't Happen!

2007 Kirkland Signature 100% 304 SS 720-0432 (Nexgrill origin)

Searing IR Burner, Rear IR Burner, 4 SS Main Burners, Side Cast Brass Burner, Oven
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2008 Kenmore Vertical Smoker, 1500BTU
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2007 Portable SS LP Grillware Tabletop Grill, 12,000BTU
2000 Weber "Go Anywhere" Charcoal Grill
Vintage 22" Weber Kettle

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#15 User is offline   Mama's Smoke 

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    Retired June 2011 after 32 years teaching high school

Posted 21 March 2010 - 11:41 AM

View Postshelly, on May 27 2008, 03:26 PM, said:

Here's a pastrami I made yesterday on the Masterbuilt.


After 6 hours, the brisket was not tender enough, so I wrapped it in foil and put it in the refrigerator over night. The next morning I placed the foil wrapped brisket on a pan and into my kitchen oven at 275 for 3 1/2 hours. (It took about 1/2 hour for the cold package to warm and then get hot enough for the meat to steam inside the packet.

When the time was up, the pastrami was very tender, juicy and the crust was still there.

Shelly



What was the internal temp when you removed it from the smoker? I have a corned beef in the smoker right now. Having a problem with my Maverick ET-7. Smoker probe is fine, but the food probe registered 180 after 1 hour. My thermapen and cheapo Redicheck registered 88 and 84. Guess I'll go with them. I tried removing the probe and resetting the Mav. -- same thing.
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