BDSkelly ~ Prime Brisket Texas Style on the MES

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bdskelly

Smoking Guru
Original poster
OTBS Member
★ Lifetime Premier ★
Feb 3, 2013
5,773
1,726
DFW North Texas
Have you ever had a planned long weekend and then something happens that completely disrupts you plans?  Well that happened to me...

Fortunately everything turned out well. But took lots of time to settle the situation down.  It's a holiday weekend and I've always smoked something during this time.  While distraction continued and family still needed to be fed I knew I could depend on the automated dependability of my MES to see me through without any major attention. 

I started with a 12 pound Prime brisket. I trimmed the slab leaving about 1/4 inch fat cap. I rounded the peak and squared the flat.  Please forgive the 2 bald spots. I was watching the Rangers while trimming. 


A simple rub applied. 2/3 cup course black pepper, 1/3 cup of kosher salt, a couple of tablespoons of paprika.  Nothing fancy here folks. The meat is Prime and I want to taste it! LOL


I put her on at 11pm at 225. I am using oak dust in my AmazeN smoker tray.  At 6Am the next morning she hits an IT of 175. I wrap it with butcher paper ( white) and put it back into the smoker. 


At 3pm the IT hits 200.  I tested it for tenderness and it was perfect.   Off the smoker and on to the counter for 2 hours rest. 


Nice color for an electric smoke.


Slices. Very moist.  Good bark. 



Thanks for taking a peek!

B
 
Looks great. I also enjoy taking advantage of overnight smokes. Something I noticed reminded me to ask...why do electric/pellet smokes (not sure which causes it) not result in a smoke ring? Personally I don't care, just genuinely curious.
 
Awesome job Brian!  
points1.png
  Way to overcome the unplanned activities.

Mike
 
Have you ever had a planned long weekend and then something happens that completely disrupts you plans?  Well that happened to me...
Fortunately everything turned out well. But took lots of time to settle the situation down.  It's a holiday weekend and I've always smoked something during this time.  While distraction continued and family still needed to be fed I knew I could depend on the automated dependability of my MES to see me through without any major attention. 

I started with a 12 pound Prime brisket. I trimmed the slab leaving about 1/4 inch fat cap. I rounded the peak and squared the flat.  Please forgive the 2 bald spots. I was watching the Rangers while trimming. 



A simple rub applied. 2/3 cup course black pepper, 1/3 cup of kosher salt, a couple of tablespoons of paprika.  Nothing fancy here folks. The meat is Prime and I want to taste it! LOL


I put her on at 11pm at 225. I am using oak dust in my AmazeN smoker tray.  At 6Am the next morning she hits an IT of 175. I wrap it with butcher paper ( white) and put it back into the smoker. 


At 3pm the IT hits 200.  I tested it for tenderness and it was perfect.   Off the smoker and on to the counter for 2 hours rest. 


Nice color for an electric smoke.


Slices. Very moist.  Good bark. 




Thanks for taking a peek!
B
looks awesome Brian!
 
Looks awesome B, ya knocked that smoke outta the park my friend !
icon14.gif
Thanks Justin! B
Yes sir. Looks great to me.

Nice cook.
Thanks very much Adam. 
Looking great Brian!

POINTS!!!
Thank you for the point Case! b
Tasty looking brisky!
drool.gif
Yup.  Work out pretty well given the time crunch.  Thanks! b
 
Looks mouth watering Brian! Points!!
Thanks for the point sir! B
 
Nice looking brisket
Gracias! B
Looks great. I also enjoy taking advantage of overnight smokes. Something I noticed reminded me to ask...why do electric/pellet smokes (not sure which causes it) not result in a smoke ring? Personally I don't care, just genuinely curious.
The ring comes from a chemical reaction while burning wood. Nitrogen Dioxide makes the ring.  The MES as good as it is just won't  produce much of a ring.. A few have tried to produce a ring with an MES and posted on the site with limited success. 
 
Looks great, I'll have to try the butcher paper wrap, bet it keeps that meat nice and moist. Deliciousness!

The paper works great.  I believe I get better color on my briskets when I use it.  b
 
Awesome job Brian!  
points1.png
  Way to overcome the unplanned activities.

Mike
Thanks Mike! B
 
Hey Brian, Great looking Brisket. As Usual,   
icon14.gif


points1.png


Gary
 
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