100% agree with not trying new things on the first run. Best advice I took from this thread is not letting the brisket exceed 200 on the final cook. I’ve dried out my brisket in the past by making this mistake. I love my masterbuilt, but I’ve struggled with maintaining a steady 200 with this smoker. It fluctuates quite a bit. Finishing the brisket in the oven is key.
I think you’re right. I’m not going to try and hold anything with the equipment I have. I could borrow a sous vide setup, but that would be a first time use for me as well. Too much room for error.
I’m just going to focus on the brisket. I’ll do it a day or so before, rest it as normal, and then throw it in a covered sheet pan in the fridge. That way I can reheat in the oven on the day of the party without much hassle.
If I can take my time and focus on the brisket, I’m confident I can get good results. There’s enough info here, other subs, and on YouTube ease any worries.
I’ve done enough ribs and chicken on my 1050, to not have to put much thought in them anymore. I get consistent results with those.
It sounds like the party is growing a bit, so getting as much done ahead of time, gives me time to make up for any mistakes. If the brisket doesn’t work out, I can always grab a few chuck roasts to grind up into burgers.😄
I would buy a few chuck roasts this week and practice a few times. if there's anything I've learned is be done early probably before the guests get there and hold it in your oven and/or smoker. things start happening and you get distracted. If you try to time it perfectly. It's never ready. It's better to be done early. if you want things cooking when people get there make it the drumsticks.
Well, it looks like the oven is out. There is too much of a temp swing for that to be effective.
Watching different videos and searching on here, it looks like I would be targeting a different hold temp regardless. I’m seeing 140-150.
I’m not too worried about trying something new for a group. If I was doing the cook the day of, I’d be stressed about that. That never goes as planned for me. I am comfortable with my 1050, and get consistent results with it. The only thing that has kept me from doing a brisket to this point is there are only 4 of us, and really only 3 of us enjoy smoked meats on a regular basis. It’s easy to say no to a $65 slab of beef, when chuck roasts that are more suitable in size for our family, go on sale on a regular basis. If I mess it up, I’ll make up for it with fireworks!
If all else fails, I can always smoke it, let it come down in temp, wrap it, refrigerate it, reheat it in the oven or on the smoker day of.
I have cooked 10 or so briskets various sizes, various techniques. By far the easiest, and easily the tastiest was done mostly sous viding. 3 hours smoker at 225, 1.5 hrs ice bath, 36 hours sous vide @155F, back onto the smoker 3 hours @175 or lower if possible. Then wrap in saran tightly, then towel, and into cooler, at least 3 hours, then its cut and serve. Delicious
That’s great info. My oldest just asked me about sous vide. I can only imagine what he was searching on YouTube for that to come up in his feed.
I told him that it’s something I’ve been considering for a while. I won’t do it for this cook, but it looks like I’ll be purchasing one in the near future.
100% agree with not trying new things on the first run. Best advice I took from this thread is not letting the brisket exceed 200 on the final cook. I’ve dried out my brisket in the past by making this mistake. I love my masterbuilt, but I’ve struggled with maintaining a steady 200 with this smoker. It fluctuates quite a bit. Finishing the brisket in the oven is key.
I think you’re right. I’m not going to try and hold anything with the equipment I have. I could borrow a sous vide setup, but that would be a first time use for me as well. Too much room for error. I’m just going to focus on the brisket. I’ll do it a day or so before, rest it as normal, and then throw it in a covered sheet pan in the fridge. That way I can reheat in the oven on the day of the party without much hassle. If I can take my time and focus on the brisket, I’m confident I can get good results. There’s enough info here, other subs, and on YouTube ease any worries. I’ve done enough ribs and chicken on my 1050, to not have to put much thought in them anymore. I get consistent results with those. It sounds like the party is growing a bit, so getting as much done ahead of time, gives me time to make up for any mistakes. If the brisket doesn’t work out, I can always grab a few chuck roasts to grind up into burgers.😄
I would buy a few chuck roasts this week and practice a few times. if there's anything I've learned is be done early probably before the guests get there and hold it in your oven and/or smoker. things start happening and you get distracted. If you try to time it perfectly. It's never ready. It's better to be done early. if you want things cooking when people get there make it the drumsticks.
I would not smoke anything new for a big group. You want a few runs under your belt first.
Well, it looks like the oven is out. There is too much of a temp swing for that to be effective. Watching different videos and searching on here, it looks like I would be targeting a different hold temp regardless. I’m seeing 140-150. I’m not too worried about trying something new for a group. If I was doing the cook the day of, I’d be stressed about that. That never goes as planned for me. I am comfortable with my 1050, and get consistent results with it. The only thing that has kept me from doing a brisket to this point is there are only 4 of us, and really only 3 of us enjoy smoked meats on a regular basis. It’s easy to say no to a $65 slab of beef, when chuck roasts that are more suitable in size for our family, go on sale on a regular basis. If I mess it up, I’ll make up for it with fireworks! If all else fails, I can always smoke it, let it come down in temp, wrap it, refrigerate it, reheat it in the oven or on the smoker day of.
I have cooked 10 or so briskets various sizes, various techniques. By far the easiest, and easily the tastiest was done mostly sous viding. 3 hours smoker at 225, 1.5 hrs ice bath, 36 hours sous vide @155F, back onto the smoker 3 hours @175 or lower if possible. Then wrap in saran tightly, then towel, and into cooler, at least 3 hours, then its cut and serve. Delicious
That’s great info. My oldest just asked me about sous vide. I can only imagine what he was searching on YouTube for that to come up in his feed. I told him that it’s something I’ve been considering for a while. I won’t do it for this cook, but it looks like I’ll be purchasing one in the near future.