On second thought if you had the Brinkmann I think you did keep the Masterforge. Brinkmann bullets kinda suck and are hard to keep the heat at a higher setting. The two Brinkmanns' that I have are The Trailmaster Limited, which is an offset, and then one like your Masterforge, basically a box, but mine is not electric it is charcoal, or wood for the heat.
Now as for smoking this weekend. I would start with something simple, like ribs or maybe some chicken, watch the chicken though, it is easy to dry out. When smoking meat you will notice that it will take alot longer than just grilling it, or cooking it in the house. I would probably go with the ribs my self. If you do the spares there are a few things you should watch on youtube before you get started.
1. Cut of the ribs, most of us around here go with the St. Louis Cut. When you trim keep the meat, good eats.
How to BBQ: Trimming Spare Ribs into a St. Louis Cut - YouTube
2. Using a rub - Most of us have our own recipes for rubs, you can make one up, or buy one off a shelf. Here is a simple one, it's a great base rub.
BBQ Pit Boys Barbecue Dry Rub For Ribs Recipe - YouTube
3. Knowing your methods of smoking. Smoking is low and slow. With spares it should take around 6 hours to get them where you want. If you go with baby backs those should only take about 3 maybe 4 hours at the most. I use what is known as the 3, 2, 1 Method. First 3 hours of smoking uncovered, and around 225 to 250 degrees, I spritz with apple juice, or cider ever 30 minutes or so. 2 hours wrapped in foil, this is the time you can flavor your ribs. Inside the foil tent, I normally will add onto of the ribs, some brown sugar, honey, some squeez butter, and some sort of liquid, apple juice, or cider, beer, lager, something like that. What you are wanting to achieve with the foil tent is pull back on the ribs, and to keep them moist. Pretty much what you are doing is steaming them. you do this for around 2 hours at around 225 to 250. The last leg of the smoking is only gonna last about 30 minutes to an hour, this is where you want the ribs to tighten back up. Take the ribs out of the foil and place them on the grates. Crank your temp up to around 300 - 350. This is also where you can add your sauce. You are going to want to sauce your ribs with a couple of coats of sauce per side. What you are doing here is because of the high temperature, when you sauce your ribs the heat is actually caramelizing the sauce. Sauce once close the smoker and let it go for 15 minutes, sauce again let it go for another 15 minutes. How many time you do this is up to you. I would encourage you to try the ribs with out a sauce first, sometime just the rub is good enough.
3-2-1 Method For BBQ Ribs - YouTube
Just remember, if your looking, you ain't cooking!!!! Have fun brother....
