Whats been cooking in the MasterBuilt today

**feeshrman** · 08-18-2014, 09:22 PM

Sounds real good G. I like using mustard, it holds all your rubs very well.

**BigRiverMarine** · 08-19-2014, 08:53 AM

Originally Posted by feeshrman

Sounds real good G. I like using mustard, it holds all your rubs very well.

You baste whatever with the mustard and then add your rub?

**"G"** · 08-19-2014, 08:53 AM

Originally Posted by BigRiverMarine

You baste whatever with the mustard and then add your rub?

Thats it

**feeshrman** · 08-19-2014, 10:08 AM

Originally Posted by BigRiverMarine

You baste whatever with the mustard and then add your rub?

Yes, it works especially well with large pieces of meat like Boston butts or beef brisket. You can rub the mustard on and work in the seasonings until it makes a paste. I'm also A big fan of searing large chunks of meat on my gas grill just before putting them on my smoker. There's no need to do this on smaller cuts like ribs. By the way, how did yours turn out this last weekend BRM?

**BigRiverMarine** · 08-19-2014, 12:39 PM

Originally Posted by feeshrman

Yes, it works especially well with large pieces of meat like Boston butts or beef brisket. You can rub the mustard on and work in the seasonings until it makes a paste. I'm also A big fan of searing large chunks of meat on my gas grill just before putting them on my smoker. There's no need to do this on smaller cuts like ribs. By the way, how did yours turn out this last weekend BRM?

They were excellent. Living proof that a novice can master the smoker with friends like you, G, and GDG's help and advise.

**kycreek** · 08-19-2014, 12:45 PM

Gonna try one of them Boston butts when we get back from vacation. Sure looks good.

**SlabLapper4sure** · 08-19-2014, 05:41 PM

Originally Posted by "G"

275 is as hot as the masterbuilt will get....but, it is double walled and insulated , and a door with a gasket ....and holds the heat perfect. 225 to 250 is all you need to slow cook and smoke. I can't send you a pic of the element without removeing it because it is enclosed.....It has drip pan and a water pan and four racks....can cook about 30 lbs. of stuff at once if you want too.

And be careful when you bust the seal on that door or you will have a steamed hand for sure!Looks great G.Gonna do about 3 of those at the end of this month to celebrate 3 family birthdays that fell in August!

**bfish** · 08-19-2014, 05:52 PM

Originally Posted by BigRiverMarine

You baste whatever with the mustard and then add your rub?

If you don't like mustard, one can use oil then layer your rub on. Myself I like mustard (when going for a thick crust) or just straight rub when wanting thinner crust.

**SlabLapper4sure** · 08-19-2014, 06:55 PM

Another thing I like about this grill is no ash to fool with and wood chips go a long way! It will save you money in that respect.Don't know about power usage as far as jacking up your electric bill, but it only uses 800 watts so I would say it would be hardly noticeable!I normally use canola cooking spray on the butts to stick the rub to it, but will have to try mustard to see what difference it will make.I used to use olive oil when cooking over coals for that crunchy outside but went to cooking spray and it worked out the same!A lot cheaper!

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