Hot Sauce Pepper Palace

Breaking in the NEW MEC OEM smoker with a beef brisket

takiohike66

Pat

takiohike66

I just got the Masterbuilt (OEM) electric smoker via the web from

willoughbyandtaylor.com for a little over $200 w shipping.

It is sold under two other brand name (Cajun Injector) and (NWTF), the

NWTF stands for National Wild Turkey Federation. The web site had the

Cajun Injector brand, but the NWTF brand was shipped,

After the quick assemble, I broke in the unit by giving a light coat of

PAM to the interior and letting it cook for a couple of hours at about

225 degrees. After doing the brisket, I probably should have not did

the PAM coating, because the Pam, in my opinion, gives the smoke

something to stick to on the surface, (the racks —yes, interior

walls-no)

For my first real smoke, I picked a 12# packer cut (flat with point)

beef brisket.

Masterbuilt temp Oven Probe temp

takiohike66

175 190

190 200

200 210

210 215

220 225

225 230

I trimmed about 1.5-2 lbs of fat off the top of brisket and because the

brisket is too large to fit in the smoker, I cut 4 in off the end.

I injected both pieces with a total of about 16 oz of Italian dressing

supplemented with herb spices, dry mustard and garlic. Next picture

shows the brisket after injection. I wiped the excess off leaving it a

little wet. Applied a mixture of dry rub on the two briskets.

After searing, I gave the brisket another light coating of the dry rub

before placing them in the MEC. The chamber is filled with smoke as I

place the brisket in the smoker. The tray at the bottom is filled with

a mixture of water and a can of frozen apple juice concentrate. You can

see the oven digital probe in the wood block on the shelf.

Temp is back up to about 208 when I close the door.

After two hours of smoking with the cap on top, and 1 hour after

flipping (three hours), I removed the brisket and covered with foil and

placed back into the smoker.

After about 7 hrs, I checked the internal temp and the brisket had

already reached a temp of about 210F. I had to wait that long (7 hrs)

because I went to dinner and it was 11 pm when I returned.

So the next time I will have my other meat probe set up inside the

chamber so I can monitor the internal meat temp without opening the

bot3332

door.

It was a little over done as the brisket was a little too tender, but it

was tasty as the Juestc (13) ate it all up with no left over.

bot3332

SmokyOkie's site anyway.

I think I saw something about braising the brisket before smoking in a

recipe called Smokie Okie brisket, but I haven't tried it myself yet.

Ranalt

About all I remember about it was that they used a lot of black pepper

and the braising. I'll have to look that recipe up and try it.

Since you've done it, can you tell much difference between braising and

not braising the meat before smoking?

dhanks

Pat

shillj

After the quick assemble, I broke in the unit by giving a light coat of

Pat, I think you mean searing, not braising, although the foil wrap does

act as a steaming/braising step.

Did the three hours of smoking provide enough smoke flavor for you? And

would you reduce the foil cook time by an hour or two next time?

Your cook looks great, by the way, with your usual great photos and

detailed step by step explanation.

It makes me want to add a smoked brisket to my Thanksgiving menu.

Shelly

Brind

175 190

Man, I didn't know they came in different colors, I want a green MEC.

Good job it looks delicious.

210 215

220 225

225 230

I trimmed about 1.5-2 lbs of fat off the top of brisket and because the

brisket is too large to fit in the smoker, I cut 4 in off the end.

I injected both pieces with a total of about 16 oz of Italian dressing

supplemented with herb spices, dry mustard and garlic. Next picture

shows the brisket after injection. I wiped the excess off leaving it a

little wet. Applied a mixture of dry rub on the two briskets.

After searing, I gave the brisket another light coating of the dry rub

before placing them in the MEC. The chamber is filled with smoke as I

place the brisket in the smoker. The tray at the bottom is filled with

a mixture of water and a can of frozen apple juice concentrate. You can

see the oven digital probe in the wood block on the shelf.

Temp is back up to about 208 when I close the door.

After two hours of smoking with the cap on top, and 1 hour after

flipping (three hours), I removed the brisket and covered with foil and

placed back into the smoker.

After about 7 hrs, I checked the internal temp and the brisket had

already reached a temp of about 210F. I had to wait that long (7 hrs)

because I went to dinner and it was 11 pm when I returned.

So the next time I will have my other meat probe set up inside the

chamber so I can monitor the internal meat temp without opening the

door.

It was a little over done as the brisket was a little too tender, but it

was tasty as the Juestc (13) ate it all up with no left over.

Glad to see you got your new toy.

I bet your were shocked to see it was green.

Any plans for painting it?

btw any mods planed for it

>Summer is a time when we think about

vacations in foreign lands, fun in the

sun, sitting by the lake sipping wine

spritzers, and tan lines. Summer is also

a time when dry brush, fireworks, lit

cigarettes, or lightning and light winds

combine to create huge blazing fires of

catastrophic proportions. Each year,

thousands of fires are started in the

countryside, in open fields and

grasslands. These fires grow to alarming

proportions and threaten nearby

communities. Thousands of people lose

their homes each and every year due to

these raging wild fires. Often times,

the cause of these fires is simple human

carelessness: a poorly tended campfire,

illegal fireworks, and even barbeques

can spark a devastating blaze.

Fortunately, most fires can be

prevented, provided that fire safety

rules are followed. Here's a look at how

you can improve your home security and

prevent fires from breaking out in the

first place.

Fireworks

When it comes to fireworks, each state

has its own laws in place; these are

meant to be observed, by the letter.

Some states do allow consumers to

purchase and set off fireworks at their

homes or at parties; however, there are

a number of states that prohibit this

practice due to the high risk of fire.

If your area does allow the use of

fireworks, remember to read all

instructions carefully. It's a good idea

to keep a bucket of water around in case

of an accident or malfunction. Don't

allow children to ignite fireworks;

always make sure there's an adult around

Author	Message	Author	Message

Colindar		bot3332
Colindar	Breaking in the NEW MEC OEM smoker with a beef brisket		Thanks Sxilly, I did mean searing.
takiohike66			Pat
	I just got the Masterbuilt (OEM) electric smoker via the web from	takiohike66
	willoughbyandtaylor.com for a little over $200 w shipping.		Pat, I think you mean searing, not braising, although the foil wrap does
	It is sold under two other brand name (Cajun Injector) and (NWTF), the		act as a steaming/braising step.
	NWTF stands for National Wild Turkey Federation. The web site had the		Did the three hours of smoking provide enough smoke flavor for you? And
	Cajun Injector brand, but the NWTF brand was shipped,		would you reduce the foil cook time by an hour or two next time?
	After the quick assemble, I broke in the unit by giving a light coat of		I didn't have time to hook it up the first time because I had a dinner
	PAM to the interior and letting it cook for a couple of hours at about		engagement to go to and barely had enough time to sear the meat and do
	225 degrees. After doing the brisket, I probably should have not did		the first three hours of smoking.
	the PAM coating, because the Pam, in my opinion, gives the smoke		Your cook looks great, by the way, with your usual great photos and
	something to stick to on the surface, (the racks —yes, interior		detailed step by step explanation.
	walls-no)		It makes me want to add a smoked brisket to my Thanksgiving menu.
	For my first real smoke, I picked a 12# packer cut (flat with point)		Sxilly
	beef brisket.		As stated on my earlier reply to your menu, It sounds good enough now
	Masterbuilt temp Oven Probe temp		for me to skip my TD and just join you on yours.
	175 190	takiohike66
	190 200		I think I saw something about braising the brisket before smoking in a
	200 210		recipe called Smokie Okie brisket, but I haven't tried it myself yet.
	210 215		About all I remember about it was that they used a lot of black pepper
	220 225		and the braising. I'll have to look that recipe up and try it.
	225 230		Since you've done it, can you tell much difference between braising and
	I trimmed about 1.5-2 lbs of fat off the top of brisket and because the		not braising the meat before smoking?
	brisket is too large to fit in the smoker, I cut 4 in off the end.		dhanks
	I injected both pieces with a total of about 16 oz of Italian dressing		Pat
	supplemented with herb spices, dry mustard and garlic. Next picture		This is the "ole smokie" method, which is to:
	shows the brisket after injection. I wiped the excess off leaving it a		-sear the meat first
	little wet. Applied a mixture of dry rub on the two briskets.		-then two hours of smoking cap side up
	After searing, I gave the brisket another light coating of the dry rub		-flip and smoke for another 1 hour
	before placing them in the MEC. The chamber is filled with smoke as I		- foil and continue to slow cook at 220-225 until the meat reaches 190F
	place the brisket in the smoker. The tray at the bottom is filled with		1st link: Original Post of Ole Smokie
	a mixture of water and a can of frozen apple juice concentrate. You can		2nd link: My attempts at Ole Smokie
	see the oven digital probe in the wood block on the shelf.		I have done it both way, but when I tried it without the searing before
	Temp is back up to about 208 when I close the door.		smoking, I was pressed for time and pushed the tenting part by raising
	After two hours of smoking with the cap on top, and 1 hour after		the temp. It was not as tender, but I do not consider it a fair
	flipping (three hours), I removed the brisket and covered with foil and		comparison.
	placed back into the smoker.		I'm going to try it again without the searing to see what the
	After about 7 hrs, I checked the internal temp and the brisket had		differences is.
	already reached a temp of about 210F. I had to wait that long (7 hrs)		I do know that I "thought" searing the meat with the rub on - neutralize
	because I went to dinner and it was 11 pm when I returned.		some of the dry rub flavor in the crust.
	So the next time I will have my other meat probe set up inside the		So after searing, I do put another light coating of dry rub on before
	chamber so I can monitor the internal meat temp without opening the		smoking the brisket. This is my mod to the "ole Smokie" method.
	door.	bot3332
	It was a little over done as the brisket was a little too tender, but it		Thanks Hike,
	was tasty as the Juestc (13) ate it all up with no left over.		It looks like the same recipe. I'll go ahead and post the link I have to
bot3332			SmokyOkie's site anyway.
	I think I saw something about braising the brisket before smoking in a		SmokieOkie's Brisket
	recipe called Smokie Okie brisket, but I haven't tried it myself yet.		Pat
	About all I remember about it was that they used a lot of black pepper	Ranalt
	and the braising. I'll have to look that recipe up and try it.		I just got the Masterbuilt (OEM) electric smoker via the web from
	Since you've done it, can you tell much difference between braising and		willoughbyandtaylor.com for a little over $200 w shipping.
	not braising the meat before smoking?		It is sold under two other brand name (Cajun Injector) and (NWTF), the
	dhanks		NWTF stands for National Wild Turkey Federation. The web site had the
	Pat		Cajun Injector brand, but the NWTF brand was shipped,
shillj			After the quick assemble, I broke in the unit by giving a light coat of
	Pat, I think you mean searing, not braising, although the foil wrap does		PAM to the interior and letting it cook for a couple of hours at about
	act as a steaming/braising step.		225 degrees. After doing the brisket, I probably should have not did
	Did the three hours of smoking provide enough smoke flavor for you? And		the PAM coating, because the Pam, in my opinion, gives the smoke
	would you reduce the foil cook time by an hour or two next time?		something to stick to on the surface, (the racks —yes, interior
	Your cook looks great, by the way, with your usual great photos and		walls-no)
	detailed step by step explanation.		For my first real smoke, I picked a 12# packer cut (flat with point)
	It makes me want to add a smoked brisket to my Thanksgiving menu.		beef brisket.
	Shelly		Masterbuilt temp Oven Probe temp
Brind			175 190
	Man, I didn't know they came in different colors, I want a green MEC.		190 200
	Good job it looks delicious.		200 210
			210 215
			220 225
			225 230
			I trimmed about 1.5-2 lbs of fat off the top of brisket and because the
			brisket is too large to fit in the smoker, I cut 4 in off the end.
			I injected both pieces with a total of about 16 oz of Italian dressing
			supplemented with herb spices, dry mustard and garlic. Next picture
			shows the brisket after injection. I wiped the excess off leaving it a
			little wet. Applied a mixture of dry rub on the two briskets.
			After searing, I gave the brisket another light coating of the dry rub
			before placing them in the MEC. The chamber is filled with smoke as I
			place the brisket in the smoker. The tray at the bottom is filled with
			a mixture of water and a can of frozen apple juice concentrate. You can
			see the oven digital probe in the wood block on the shelf.
			Temp is back up to about 208 when I close the door.
			After two hours of smoking with the cap on top, and 1 hour after
			flipping (three hours), I removed the brisket and covered with foil and
			placed back into the smoker.
			After about 7 hrs, I checked the internal temp and the brisket had
			already reached a temp of about 210F. I had to wait that long (7 hrs)
			because I went to dinner and it was 11 pm when I returned.
			So the next time I will have my other meat probe set up inside the
			chamber so I can monitor the internal meat temp without opening the
			door.
			It was a little over done as the brisket was a little too tender, but it
			was tasty as the Juestc (13) ate it all up with no left over.
			Glad to see you got your new toy.
			I bet your were shocked to see it was green.
			Any plans for painting it?
			btw any mods planed for it

>Summer is a time when we think about	to supervise activities. Do not point
vacations in foreign lands, fun in the	fireworks towards a person or house. If
sun, sitting by the lake sipping wine	a firework does not light, don't try to
spritzers, and tan lines. Summer is also	relight it; rather, soak it in water and
a time when dry brush, fireworks, lit	throw it away. Store unused fireworks
cigarettes, or lightning and light winds	away from firing areas.
combine to create huge blazing fires of	Barbecues
catastrophic proportions. Each year,	Keep barbeque grills away from materials
thousands of fires are started in the	that can burn. Always keep an eye on a
countryside, in open fields and	lit grill and keep children away. Do not
grasslands. These fires grow to alarming	use gasoline to light your grill. Never
proportions and threaten nearby	add in liquid fuel to a build up a fire
communities. Thousands of people lose	as this can cause a flash fire. Remember
their homes each and every year due to	to turn off the gas valve when you're
these raging wild fires. Often times,	finished. Do not use a barbeque grill
the cause of these fires is simple human	indoors as this can cause a build up of
carelessness: a poorly tended campfire,	toxic carbon monoxide. For charcoal
illegal fireworks, and even barbeques	grills, once finished, soak the charcoal
can spark a devastating blaze.	in water before throwing them out. Do
Fortunately, most fires can be	not store gas cylinders inside your
prevented, provided that fire safety	home. Check for leaks frequently and
rules are followed. Here's a look at how	follow instructions.
you can improve your home security and	Gasoline
prevent fires from breaking out in the	Do not store gasoline indoors. It's
first place.	better to keep your gasoline in a
Fireworks	detached shed or garage. Keep away other
When it comes to fireworks, each state	chemicals and flammable materials. Don't
has its own laws in place; these are	smoke while refueling and do not use
meant to be observed, by the letter.	gasoline for anything other than motor
Some states do allow consumers to	fuel.
purchase and set off fireworks at their	Finally, consider getting a home alarm
homes or at parties; however, there are	system with integrated smoke detectors.
a number of states that prohibit this	Today's home alarms come with a variety
practice due to the high risk of fire.	of different services and features. More
If your area does allow the use of	sophisticated models do come equipped
fireworks, remember to read all	with temperature and infrared sensors.
instructions carefully. It's a good idea	Any changes in temperature will be
to keep a bucket of water around in case	detected and you'll be alerted. Some
of an accident or malfunction. Don't	home alarm systems also come with CO
allow children to ignite fireworks;	detectors. These are essential tools for
always make sure there's an adult around	keeping your family safe and sound.