Post by: Russ McDonald on July 03, 2015, 11:15:00 AM
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Post by: vandeman17 on July 03, 2015, 11:16:53 AM
Post by: trophyhunt on July 03, 2015, 11:20:51 AM
Post by: Russ McDonald on July 03, 2015, 11:21:47 AM
what time should I be there? You don't mind if I dine and dash do ya? :chuckle:Sound 5 or 6 ish
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Post by: Russ McDonald on July 03, 2015, 11:22:01 AM
Yum!! don't forget the after pics, good luck!Will do.
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Post by: jasnt on July 03, 2015, 11:25:58 AM
Post by: lamrith on July 03, 2015, 12:57:15 PM
Post by: Russ McDonald on July 04, 2015, 04:40:35 AM
Looks good Russ!! I just pulled two 10# pork butts out of mine for rest period before everyone shows up later.:drool: Well up at 4:15 am. Smoker is fired up and getting up to temp. House is smelling really good. :tup:
Post by: lamrith on July 04, 2015, 08:58:45 AM
11pm Thurs the two 10# pork shoulder went on, 2hrs@150*, 2hrs@180*, then 225*, came off around 9am. One foiled up at that point for stage two and back in heat. Other one got cubed up for burnt ends and back on GMG around 3:30pm. 5:45 those came off and cranked her up to 500* and did burgers and dogs.. NO burnt ends left, 1/2 the burgers, dogs and pulled pork left over..
Guess I need to not make the pulled pork and just do burnt ends and 1/2 the burgers and dogs...
Post by: Russ McDonald on July 04, 2015, 06:04:11 PM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F07%2F04%2F54218dd938ba652667de75acbd22fab1.jpg&hash=7ce2a2891a25c54acd45687a75afafd91b1933c9)(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F07%2F04%2F51ab48cf6bad9b8500dae9fcb64381ad.jpg&hash=421f40c3acfbce333ec26a6ca1c4dd701ac9587f)(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F07%2F04%2Fd801eef9fba1866335df5666a13ce065.jpg&hash=4081c3884c28156323ba253c29105d9882d8e99a)
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Post by: Eli346 on July 05, 2015, 06:45:13 AM
Post by: Bow tech hunter on July 05, 2015, 08:53:49 AM
195 internal temp. 12 hours hickory on my Master built 30" electric smoker
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F07%2F04%2F54218dd938ba652667de75acbd22fab1.jpg&hash=7ce2a2891a25c54acd45687a75afafd91b1933c9)(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F07%2F04%2F51ab48cf6bad9b8500dae9fcb64381ad.jpg&hash=421f40c3acfbce333ec26a6ca1c4dd701ac9587f)(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F07%2F04%2Fd801eef9fba1866335df5666a13ce065.jpg&hash=4081c3884c28156323ba253c29105d9882d8e99a)
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I got the master built 40" when u didn't the brisket did u put it on the bottom rack because the brisket is next on my list to do and did u flip the brisket over any while it was in the smoker
Post by: Russ McDonald on July 05, 2015, 10:20:19 AM
Put it in the middle and never turned it. I did wrap it in tin foil the last hour. Usually do with fat cap up but I couldn't tell work the rub on so I ended up putting fat cap down. Was very tasty. Sandwiches for dinner tonight.195 internal temp. 12 hours hickory on my Master built 30" electric smoker
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F07%2F04%2F54218dd938ba652667de75acbd22fab1.jpg&hash=7ce2a2891a25c54acd45687a75afafd91b1933c9)(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F07%2F04%2F51ab48cf6bad9b8500dae9fcb64381ad.jpg&hash=421f40c3acfbce333ec26a6ca1c4dd701ac9587f)(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F07%2F04%2Fd801eef9fba1866335df5666a13ce065.jpg&hash=4081c3884c28156323ba253c29105d9882d8e99a)
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I got the master built 40" when u didn't the brisket did u put it on the bottom rack because the brisket is next on my list to do and did u flip the brisket over any while it was in the smoker
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Post by: trophyhunt on July 05, 2015, 10:24:55 AM
Post by: Blacklab on July 05, 2015, 11:09:11 AM
Post by: Tbob on July 07, 2015, 04:46:16 PM
Post by: Russ McDonald on July 07, 2015, 04:56:37 PM
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Post by: lamrith on July 08, 2015, 07:38:46 AM
Still struggling to get brisket right, been dry my 1st two tries and not quite tender as I would like, but were a start.
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Post by: jrebel on July 08, 2015, 07:58:47 AM
Post by: Carl on July 08, 2015, 08:14:10 AM
Carl
Post by: quadrafire on July 08, 2015, 10:17:30 AM
I have that same smoker. It turns out some great eats. I'd like to have it twice the size sometimes
Post by: Russ McDonald on July 08, 2015, 01:57:23 PM
Seen the mustard idea, but have never had issue with rub sticking to meat(ribs/pork shoulder) so not bothered, might have to try it sometime.This brisket was falling apart. I made a sandwich with it today. Still taste good :drool: You may try to wrap it in foil the last hour maybe that is the trick.
Still struggling to get brisket right, been dry my 1st two tries and not quite tender as I would like, but were a start.
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Russ are you running smoke the entire 12 hrs?I ran smoke up to 8 hours then left it without smoke for the last 4. Oh yeah the 40" Masterbuilt looks awesome. I did have to stuff that brisket in there. A full rack of ribs I have to cut in half.
I have that same smoker. It turns out some great eats. I'd like to have it twice the size sometimes
Post by: quadrafire on July 08, 2015, 09:13:10 PM
Post by: ridgefire on July 08, 2015, 09:22:18 PM
Post by: HUNTINCOUPLE on July 08, 2015, 09:32:48 PM
Post by: Bow tech hunter on September 27, 2015, 08:37:32 PM
Post by: Russ McDonald on September 27, 2015, 08:40:21 PM
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Post by: jaymark6655 on September 28, 2015, 08:41:02 AM
Fat down, 1.25 to 1.5 hours per pound at 225 to 250.
Keep meat as cold as possible, smoke ring stops forming after meat temp hits 140.
I pull mine at 190 and wrap it in two layers of foil and place a warm cooler for 2 to 4 hours to marinate in its own juices.
Only dry one I ever had, I cook to high (I use charcoal), too fast and used cheap foil with poor wrap so all the juices leaked out.
I am going to have to try this mustard thing.
Post by: GameHunter1959 on October 13, 2015, 11:49:37 PM
That cinches it. I've got to get a decent smoker!
Whatever you do...don't buy a Bradley. The worst product I have ever spent money on. Hyped as the best. Constant issues with the units breaking. You can read all the negative comments in the Bradley chat room. I am on my 4th smoker in less than 2 years. I keep sending mine in under warranty repair. POS..