Just got my first smoker

[MileHighGrowler]

(03-22-2021, 01:00 PM)michaelsean Wrote: Thanks for the update.    I will say, that on the advertisement for Franklin's master Class, he is definitely squirting something on  butcher  paper.  It's pretty quick, so I don't know exactly what's going on.  The onion burgers sound really good.

Quick question.  How would you warm up a whole brisket?  I've got a couple of big ones, and since I don't want to get up in the middle of the night again, I'll probably be looking at finishing somewhere between 10:00 and midnight then just stashing the brisket (still wrapped) in a cooler or something overnight.  Can you just put it in the over at 250 until you hit 140 or 150?

Btw I now have to do fire management on my pellet.  Occasionally the thermometer loses its mind and starts climbing 5 degrees every few seconds, so I have to spray it with water before the machine shuts down due to overheating which isn't really happening.   I have one of those meat probes hanging out so I have an idea of what the real temperature is, so then if I want it hotter, I have to dial it in to hotter than what the thermometer thinks it is and vice versa for cooler.  Then all of a sudden the thermometer just bounces back to where it should be.  It's actually kind of fun except for the fact that I just bought the damn think in Oct.  Certainly a big advantage of a stick burner.  You aren't relying on electrical and mechanical devices.

I don't like staying up all night, either.  The method I started employing after many sleepless nights was putting the brisket (still wrapped) in the fridge while I get a good night's sleep and then unwrapping it and popping it in the oven the next day (I do that because I'm not going to eat it until dinner the next day and I have zero confidence my brisket will stay within safe temps for 18 hours inside of a cooler).  250* oven, usually takes 3-4 hours to get up to ~145.  In the past, I've added some butter on top when I've gone to do the reheat to make sure it doesn't dry out.  I wouldn't do that if I was working with tallow.  I'm sure everyone reheats differently, but I've never had an issue doing it this way, and honestly, the brisket texture and taste is the same as it would be if I was pulling it wrapped and letting it rest for a few hours before slicing.  Actually, the bark is probably usually better with the oven reheat method because it allows the steam from the wrap to dry.  

That's a bummer about your new smoker!  I don't recall which brand you have, but the major ones all seem to have pretty good warranties on their equipment so hopefully they can hook you up with some replacement gear.  Takes the advantage out of the system if you've got to babysit it constantly!