HELP!!! new minismokette!!!! Bad results!!

Give us details of your smoke; model of smoker, temps, time, cut(s) of meat attempted, type of wood used, etc. The more iinfo the better

A 008 smokette...beef brisket at 200 to 225 for 6 hours. Dry rub on outside and water/soy sauce/apple juice on the inside.

A whole brisket or a flat? What was the internal temp? A brisket cooking for six hours sounds to me like it was way under-done. Did you season the smokette as per instructions? How much wood did you use? Wat kind of wood was it? Use this forum for times annd temps, forget about the book that came with the smoker when it comes to recipes!!! Read SmokinOkies BBQ Guide - you'll find it at the top of this page in the black bar.

flat brisket. 165 temp, 2 oz wood (hickory).

I read the instruction on seasoning...maybe it needs more seasoning on the sides of the smooker. Do you think it needed to be cooked at a higher temp????

Well, for one thing, your briskett wasn't done. Take your flats up to 160-165, foil it (might add 1/2 to 1 cup of beef broth or thined sauce) and take it up to your desired internal temp (190-195). Let it rest for at least 1/2 hour and slice acrross the grain. Or, you can take iit to 200-205 and pull it. And just FYI, most people here will tell you that a brisket flat is the most difficult cut of meat to smoke.

Really, when it comes to actual cooking instructions come to the forum and toss the book aside!

Come here and read the recipes seection and anything else you can. The people here are great and will help and walk you through most any problems you have!

Keep in touch

PS Describe how you seasoned your smoker, just curious...

It's not the seasoning of the smoker, that won't have an effect on the "taste" and give it a bad taste you're describing.

1. Have you verified the temp of the smoker and calibrated your thermometer?

2. Could be the wood you're using. You might try a different piece of wood. 1 oz of bad wood will cause a problem.