The Best Smoker for Beginners

The Best Smoker for Beginners | Masterbuilt

Рет қаралды 42,567

Masterbuilt

Күн бұрын

Пікірлер: 30

@diceymaan 4 ай бұрын

Folks, she said she's gonna keep practicing. Great and honest video!

@AgentTexes 4 ай бұрын

Double wrapped aluminum foil and letting it rest for a while will result in a juicer finish. Also, another good trick is to cut it up as you go rather than all at once, keeps it juicier that way.

@Masterbuilt 3 ай бұрын

💯

@MrMikeDao 2 ай бұрын

Nah the butcher paper is better

@AgentTexes 2 ай бұрын

@@MrMikeDao It is only on par with aluminum foil if you have a smoker that seals in moisture very well and you're working with a larger piece of meat. But if not? Then butcher paper will produce a less juicy result than aluminum foil due to it not being able to truly create a moisture seal like aluminum foil can.

@KevinBrooks-m6g 4 ай бұрын

Dear I am no chef I do smoke brisket though I take mine out at 170 and then just let it sit still wrapped up

@armoredcar1 4 ай бұрын

That looks mad yummy cuz I haven’t had beef in so long since I can’t afford it 😢

@acegeno2439 4 ай бұрын

get some steak at walmart. NY strips are like $27 for three where i’m from

@MoneyMeNow 4 ай бұрын

Try experimenting with lower quality cuts and use tenderizing marinades. I like to marinate flat iron or skirt steaks in kiwi juice and a bunch of seasonings. Kiwi has an enzyme in it that breaks down the proteins, so the final product is super tender.

@nightrainrose2228 3 ай бұрын

@@daveed469🫵🏼👎🏼

@robertanglin1138 2 ай бұрын

Something I learned as I did it don’t pre season your brisket the point of a pre season is to pull moisture out and put flavor in your meat will have 12+hours to get that flavor in. And always do cap side up you want that fat to render while as almost confit itself. I like to do about 12-16 hours depending on the size. Also save your trimmings from the beginning render that down and save that liquid fat soak your butchers paper in it before you wrap your meat it’ll come out great I also like just salt pepper and garlic on my brisket nothing else. Once done wrap in a towel and set it in a cooler for 1 hour atleast before you unwrap it it’ll be the best brisket you’ve ever had I promise

@Masterbuilt 2 ай бұрын

Those are some great tips!

@shotit-df7id 4 ай бұрын

Does it come with that thermometer

@Masterbuilt 3 ай бұрын

It does not.

@motodemon-qn9wx 2 ай бұрын

@granthoward8083 4 ай бұрын

Long time debate for aluminum foil or butchers paper. Foil will result in a jucier mess in my experience.

@exorcists 4 ай бұрын

Looks way too lean?

@ajk374 15 күн бұрын

Dont start with the hsrdest and most expensive thing to smoke. Also, you needed to run that smoker with out any meat in for a while. It's called seasoning. Also, elecric smoker alwork fantastic for pork and chicken but not for beef.

@davidmares3642 2 ай бұрын

That brisket didn’t have much fat… would’ve been great idea to spritz the brisket every hour till the 4-5th hour to wrap it then preferably use foil but put a lot of tallow inside the wrap and finish it off fat side up for better results

@Masterbuilt 2 ай бұрын

Those are some great tips!