Greetings from Orlando, FL

[bhelmick]

Wanted to drop a link and say, "Hi" and also a big "thank you" for the site. I just received a Masterbuilt Gen 2 40" electric smoker for my birthday and with the help of your fine site was able to make a pretty decent smoked brisket. I won't be winning any awards for sure, and there was definite room for improvement; but I'd give it a solid 'B' in terms of tenderness and flavor. Couldn't have done it without your guidance so another big "thanks".

Wanted to share what I did based on the data I assembled from your site. I very much welcome your criticisms and feedback.

Victim: 2.83 pound brisket
Smoke Length: 4 hours 15 minutes (rough calculation of 90 minutes per pound)
Temperature of Smoke: 225 degrees
Times of Chip replenishment: 2
Type of Chip: Apple
Length of time smoked in foil wrap: 4 hours
Temperature of foil wrap smoke: 200 degrees
Water reservoir: 60% Apple Cider Vinegar to 40% Water
Rub: "Kick it Up Rub" from "The original spice man" a local maker of rubs and spice mixtures (like to keep it local when I can)
Let rub sit on meat overnight wrapped in plastic wrap.

I hope that was enough data.

My criticism: Smoke flavor was present but not prevalent. I could have probably done 1 more chip dump and done them closer together, every 45 minutes as opposed to every hour. Meat was tender, fat was well rendered save for a couple of very small spots but didn't mind it really. The outer extremities of the meat were a touch drier but I think that had to do with the very small piece of meat I smoked. My next one will be bigger and I think that issue will go away.

Again I welcome and value any feedback. Thanks again for the very well put together site and community.

[Smokin Mike]

Howdy bhelmick. Welcome to the ring. I don't do "electric" but perhaps you'll get a nibble or two on your issue here from some other folks.
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My current cookers: 80 gallon vertical tank
The Ultimate New Braunfels Makeover

[k.a.m.]

Welcome to the ring bhelmick, looking forward to seeing some pics of your cooks.
From reading your cook report it appears you had a decent one Congrats.
Try cooking a small packer next with the fat cap down. This will help protect your flat meat on the ends from drying out.
You didn't mention checking the flats temps before you foiled it, I would use a digital meat thermometer and when the flat reaches between 160° and 170° I would pan or wrap it.
You can also kick your temps up a bit to say 230° to 250°
I hope this helps.
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Always remember slow and steady wins the race.

Hybrid Cooker