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Just purchased my first smoker ever. It is still in the box looking at me. lol. I have been reading prior comments on this site and think (maybe) I might try my hand at MSM. I have been drooling for years for the stuff. Heading out this am to pick up meat and supplies. any advise for a newbie

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    1. re: phofiend

      My guess is Mahogany Smoked Meat. But who knows.

    2. First- you will get better results using a title other than "ahhh"

      Second I would recommend not using abbreviations, even if you feel they are common enough. A google search of MSM brought back nothing but "Methylsulfonylmethane" for me. Is that common in smoking?

      1 Reply
      1. re: foodieX2

        "First- you will get better results using a title other than 'ahhh' "


        1. re: c oliver

          The OP said it was a boxed smoker... ;-)>

          1. re: JMF

            Weren't they all to begin with ?!? :)

            1. re: c oliver

              Weren't they all metal wall lockers to begin with?

                1. re: JayL

                  I just meant that they all came in boxes :)

                  1. re: c oliver

                    I know what you meant! LoL

                    What "I" meant was "no" not all of them come in boxes.

                    Some of us have build our own.

                    Instructions not included.


              1. re: JMF

                lol didn't say it was a boxed smoker, said it was still in the box.

              2. re: c oliver

                name brand is Masterbuilt pro. U can use propane or charcoal. Looks like a gun safe, which I may need after spending the $ on a whole brisket and screwing it up. lol

              3. Mainstream media. Smoke those journalists.

                1. MSM is Montreal smoke meat.

                  I know a little about MSM. It's a finesse product, takes a long time and is very very easy to not get right. Art & Science, etc. As a beginner smoker, I'd (very respectfully) suggest that you might want to try an easier, simpler, less-screw-uppable recipe as you learn the ins and outs of your smoker. Pulled pork, ribs, etc. I'm good, certainly no master cook, but between the cure and the cooking process, it took me about a half-dozen briskets to get right.

                  In any event, I suspect you're going to want to check this link out, and very good luck to you if you proceed (and report back how it goes!): http://chowhound.chow.com/topics/7940...

                  29 Replies
                  1. re: biggreenmatt

                    wow, tough crowd. was wanting info on Montreal smoked meat. I was hoping for you'll do ok, not as a beginner smoker..., I already had it ordered before checking back. lol. I am picking up my brisket this morning and going to hope for the best Go big or go home, fingers crossed. One question for now, went to the local butcher supply place and they have what is called F.S. cure (ingred - salt, sodium nitrate 5%, sodium bicarbonate and silicon dioxide) There was two types of curing stuff. one that u use if you need to add salt and one for no salt. The usage is 0.06 oz for one pd of meat. Does that sound comparable to instacure?

                    1. re: terrified2smoke

                      I think bgm was being helpful. There are practically professional smokers on this board who are great about sharing their knowledge and experience. We started with a pork shoulder which is pretty hard to screw up :)

                      What did you do with your brisket and what was the result you didn't care for?

                      1. re: c oliver

                        I appreciate the advise that bgm was giving. I was refering (tough crowd) to the comment on the inappropriate usage of titles as well as abbreviations. I haven't yet done the brisket, I just picked it up today. I am going to give the MSM a try anyway, got the meat and supplies. Needed some advise on the instacure but I spoke with the butcher supply place again. Gonna give it a whirl.

                      2. re: terrified2smoke

                        Doing a brisket as your first smoke? Good luck. A pork butt is a lot more forgiving.

                        1. re: JMF

                          Thanks for the luck, I think I'll need it. gotta start somewhere, might as well be at the top.

                        2. re: terrified2smoke

                          Instacure #1 is 6.25% sodium nitrite, so, in theory, you'll need slightly more than would be in porker's recipe to compensate.

                          HOWEVER (and I can't say this strongly enough) you CANNOT guesstimate when it comes to curing. If there's a screw up, in your best case scenario, your product will be tough and over cured. In the worst case scenario, you could make yourself (or worse, someone else) very very sick.

                          Speak to your butcher, let him or her know what you want to do and get some good advice. Seriously. While it's highly unlikely that you're going to get food poisoning off of a poorly cured hot-smoked product, if you're going to continue down this road, food safety needs to be paramount, every time. Every time.

                          Good luck and keep posting!

                          1. re: biggreenmatt

                            Could you link to porker's recipe please? A brisket is in our future but I think we need more experience.

                            1. re: c oliver

                              The recipe, along with my sweeter and spicier version, can be found in the link in my first post, above.

                              It's a good'un.

                              1. re: c oliver

                                Honestly, I look at cooking a brisket the same as I do anything else. It's no more difficult than anything else.

                                It's just a hunk of meat that you cook until tender.

                                1. re: JayL

                                  Thanks, JL. Then why are people here saying it's not for the beginner? Please.

                                  1. re: c oliver

                                    I believe brisket is one of the more difficult products to smoke and do well. There are a couple of reasons for this line of thought. 1) If you start off with a full packer, you actually have to muscles which are different structurally and actually require slightly different conditions to be smoked to perfection. 2) This is a relatively lean cut of meat and it's very easy to dry it out if it's not smoked properly. You don't have the fat available that you do in a pork butt for example. 3) Unlike ribs or chicken, a packer takes a relatively long time to smoke, so it's a longer time you need to accurately control the temperature of your smoker.

                                    Yes, all the same basic principles apply, but I do believe there are reasons why a brisket is a bit more difficult to get right. It's also a relatively expensive piece of meat, since it's so large, so you don't want to make shoe leather out of it, probably puts you under a bit more pressure as well.

                                    1. re: mikie

                                      I think I'm going to wait a bit longer :)

                                    2. re: c oliver

                                      Because alot of people tend to be intimidated by many things in life.

                                      It's a piece of meat. Cook it.

                                      One thing you'll notice...I'm always an advocate for not being afraid of barbecue.

                                      There is no mystic veil. See it for what it is...it's just cooking.

                                      Waiting until you're comfortable is great...just let me assure you, you're ready now.

                                      1. re: JayL

                                        Well, as you know, I AM a recipe/instruction follower which I believe helps in cases like this.

                                        1. re: c oliver

                                          Here's your recipe then...

                                          Season a full packer brisket with whatever you like...a 25 ingredient rub...or just salt & pepper...

                                          Get your smoker to your personal desired cooking temp...be it 190 degrees or 350 degrees...I don't care...

                                          Put the meat in the smoker and cook it until it probes tender.

                                          That's all the recipe you need my friend.

                                          Good luck!

                                          1. re: JayL

                                            You are TOO silly :) But thanks.

                                            1. re: c oliver


                                              The sad part is that I'm actually serious.

                                              Anyway, you'll get comfortable with time...and then you'll wonder what took you so long?!?


                                              1. re: JayL

                                                And I know that also. Thanks, kiddo.

                                                1. re: c oliver

                                                  No problemo.

                                                  By the way...cooked two racks of whole spare ribs the other day. My wife wanted some ribs and surprised me with the racks when she got home from the grocery. She picked out some nice ones too...I was proud of her!

                                                  Anyway...four hours on the WSM with a bit of oak and pecan and they were as good as it gets.

                                                  And you'll be proud of me...I only cooked them between 225-250 degrees! LoL

                                2. re: biggreenmatt

                                  hey, thank you for your patience, I really appreciate it, nothing like jumping into the deep end of the pool and having a life guard to save you. I am completely aware of the dangers of Botulism and live in fear. I also practice safe food handling, I work in a restaurant.

                                  So I have a bit of an issue. My Butcher supply place said to follow the instructions on the bag not the amount of instacure on the recipe (aka 4 tablespoons). The instructions on the F.S. cure that I was told was what I needed was 0.06 oz per pd of meat. I have a scale and measured our 0.6 oz as the meat is 10 lbs. They told me it should be about the same in tbsp, however it is only about 1 tbsp. I figure I should obviously follow your advise and add 3+ tbsps more? I have already rubbed in my original mixture, just 20 mins ago, so I am assuming that I can pull the meat out and just evenly sprinkle the added amount directly?

                                  If I survive this I can survive anything. lol I will forever, maybe, be an example of what happens when you are too ambitious. Thanks again for the luck and help.

                                  1. re: terrified2smoke

                                    Now, my interest is piqued. How would one get botulism?

                                    1. re: c oliver

                                      That would likely be the Royal Botulism, i.e.: any kind of baddie that lives on a micro-scale, rather than strictly Clostridium botulinum.

                                      I think. :)

                                      1. re: biggreenmatt

                                        Thanks. I guess I was only aware of the latter, which IIRC needs an anaerobic environment.

                                    2. re: terrified2smoke

                                      If you forced me to guess, I'd guess it'd be fine to add it directly on the meat. There's already nitrites in it (albeit, not quite enough), and the juices should act like a concentrated brine. Should be okay.

                                      Mind the salt; be sure to rinse it but good.

                                      1. re: biggreenmatt

                                        thanks again. Not sure why they (the Butcher supply place) gave me the wrong info. not really cool. Glad I found this site. lol will probably be posting in about 9 days with more questions. Hope I'm not being to much of a pain. :)

                                        I have to say the spices smelled fantastic. Thanks for the recipe as well

                                      2. re: terrified2smoke

                                        told you I would return. Ok, made the 9 days flipping, today I rinse and soak, tomorrow I smoke wahahahaha!!. Saturday it's to the hospital (not). Finally took the smoker out of the box, the other day, and assembled. smoked it on high to get the yuck stuff off as per instructions. Then played with it to regulate the temp to 250. I may get this yet. Any suggestions on type of wood to smoke with, Hickory, mesquite? thanks again. Will keep you posted.

                                          1. re: terrified2smoke

                                            Not mequite. Mesquite is ok for high temp. quick grilling or if slow smoking just a very tiny bit in addition to some other wood.

                                            I like hickory, maple, and various fruit and nut woods. I usually mix hickory and a fruitwood like cherry or apple.

                                            1. re: JMF

                                              ^Thanks again. I didn't go back and read, should have done that first. sorry. On my last half hr of soaking. Gonna test a piece in the pan for saltyness. Excited to eat.