Name:	Tall Cotton -	Reply
Subject:	Sad state of affairs
Date:	12/20/2017 4:55:12 PM

No one is cooking, working on boats, or sharing jokes. :-(

Name:	Jim Dandy -	Reply
Subject:	Sad state of affairs
Date:	12/21/2017 11:08:25 AM

Well, I went for the 30" Masterbuilt and cooked up a chicken two days ago.  Last night, we used the meat to make chicken enchiladas.  Whipped up some guacamole and spanish rice and called it a meal.  Good start to the holidays and the start of what I hope to be many meals from the smoker.   

Name:	Tall Cotton -	Reply
Subject:	Sad state of affairs
Date:	12/22/2017 8:53:23 AM

Jim, I hope you love your MES as much as I do mine. There is a good Facebook group for Masterbuilt smokers. You can get lots of advice and tips. Last night I bought a whole ribeye to smoke for Christmas. Just a little salt, pepper, and garlic and then cook it to about 140 with mesquite chips. It's not the traditional meal, but our family loves it. I'm glad you had a good experience already. If you have questions I will be glad to try to help. Have a Merry Christmas!

Name:	Jim Dandy -	Reply
Subject:	Sad state of affairs
Date:	12/22/2017 12:58:00 PM

So first question is how do you cook brisket?  Do you use a pan to catch drippings or straight on the rack?  Cook temp and time?  Can't wait to try some ribs too.

Name:	Tall Cotton -	Reply
Subject:	Sad state of affairs
Date:	12/22/2017 6:00:08 PM

For brisket I buy a whole packer, the ones in the cryo-pack. I trim to about 1/4" of fat on the top and all the hard fat off the bottom.. Season liberally with kosher salt, black pepper, basil, and garlic powder. I use mesquite chips and set the smoker at 245. One thing I believe is critical is cooking to a temp, not a time. All cuts cook at different rates. I have had briskets take 20+ hours, and some take 8. I cook to an internal temp of 190 and then wrap tightly in foil. I keep going until the internal is 205. Take it out of the smoker and let it rest at least an hour before slicing. If you need to hold it longer, wrap it up in towels and store in an ice chest. It can go 3-4 hours that way with no problem. When you slice make sure you cut across the grain of the meat. The flat runs one way and the point at 90 degrees from it. If you cut with the grain you will have flavorful meat that can't be chewed up. I generally separate the point and flat before slicing. There is a fat layer between them so its pretty easy.

In a 30" you may need to drape the brisket over a can or other heat proof item so it will fit. After a couple of hours you can take it off that item and lay it flat on the rack. There is a debate over cook in a pan or on the rack. My preference is on the rack, but it is personal preference.

I'm still working on a rib method. I will pass any info I have on that later.

Have a Merry Christmas!

Name:	Jim Dandy -	Reply
Subject:	Sad state of affairs
Date:	12/23/2017 11:13:29 AM

Thanks for all the great info.  I will probably do either a point or a flat, not both, so hopefully I can get it to fit without much problem.  Cooking to temp is probably the real key and something I haven't focused on much in the past. 

Good luck on the rib cooking and hope it turns out fantastic.  Let us know how it goes.

Have a Merry Christmas!  Probably do some smok'in for New Years so have to see what meat I can come up with.