Big weekend ahead, need some tips

Discussion in 'Beef' started by buzzman23, Oct 3, 2011.

  1. buzzman23

    buzzman23 Fire Starter

    Ok so I have my MES coming tomorrow, I plan on doing by first big brisket to break it in on saturday. It will likely be 12-15 lbs and I want this thing prepped completely for early saturday morning, so gimme what you got to assist me with preparation.

    Any kind of brining? Im anticipating doing a dry rub, plastic wrapped in the fridge for a day before the smoke. Secondly, any preference on wood chips...or chunks? Can the MES 30 handle chunks? 
  2. buzzman23

    buzzman23 Fire Starter

    forgive me, not brine, i did some pork last week in the crock pot, mix up.
  3. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

  4. raptor700

    raptor700 Master of the Pit OTBS Member

    BlueBomersfan has got you pointed in the right direction.

    I don't have any personal experience with the MES
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The AMNPS makes a long brisket smoke very easy. Otherwise you will need to add chips every 30-40 minutes. 
  6. buzzman23

    buzzman23 Fire Starter

    thank you sir for your help so far, i saw pictures of the chip box for a mes and figured a chunk would never work in there but i wanted to ask to make sure. secondly, i assume the amnps is the a-maze-n smoker chip box or dust boxes ive seen? honestly, with little experience, when i saw amazn smoker in some of the threads i thought it was a full size smoker until a little research revealed the chip box not a smoker haha. please, guide me a little further, should i purchase one now before the weekend, leaving unattended for more than 30 mins would be nice
  7. smokin vegas

    smokin vegas Smoking Fanatic

    I like

    4 cups of apple juice

    and throw in a little jack daniels or red wine  1/2 cup for good measure

    1 cup of brown sugar

    1/4 cup of curing or kosher salt

    1 teas black pepper

    1 teas pink salt (optional)

    Brine for 3 to 5 days.  Really tenderizes the meat.  For that much meat you might need to double or triple the recipe.  Throw in a little fresh thyme and rosemary for extra flavor. I also sometimes put in garlic and onion powder.    I inject brine into meat with large pieces of meat or put holes in meat by stabbing the multiple times with a steak knife so the brine gets deep into meat.
  8. buzzman23

    buzzman23 Fire Starter

    thank you ill add that one to the collection, as for my hump day so far...check it out



    [​IMG]  clicking my heels! it was at my door when i got home after i went today and got a nice 12-15 lb brisket from a local butcher i did a job for a little while ago, he only sells his own farm raised, no bs, quality beef cut right from the cow, i had to buy from him as i promised i would in the near future, it only felt right.
  9. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Oh boy looks great!!!  I was getting tired of always having to babysit the smoker until I got my amazn pellet smoker.  It really makes the MES a great smoker!!
  10. buzzman23

    buzzman23 Fire Starter

    yeah thats the next buy, i guess ill pick one up next week, or atleast order it, i was supposed to be doing paperwork at home this afternoon but i couldnt help but put it together, made my week.
  11. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

  12. buzzman23

    buzzman23 Fire Starter


    There it is, 15 pounder, so roughly 24-30 hours smoke time? wish I had bought the amazen smoker already, i look forward to babysitting this though. 

    Im going to let it marinate until 1pm saturday, set it on the counter for 2 hours and have the smoker ready, pop it in, and it should be ready just in time for 3pm sunday during the football games at my ladies fathers house....any adjustment in timing necessary, please to give your opinion!
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Oh Boy!

    An all-nighter!

    Keep us posted!
  14. smokin vegas

    smokin vegas Smoking Fanatic

    That is going to be so good.!!!  Looks wonderful!!!!!  I made a another pot roast this time took over to my brother.  It turned out wonderful!!!  Prepared it by a marinating  in apple juice and and  salt  and then put a rub of a beef paste and seasonings then cooked it like I would a pot roast in the crock pot but only in the smoker.  It's all slow cookin'.   Turned out wonderful.  Gravy was fantastic..  Family loved it.
  15. smokin vegas

    smokin vegas Smoking Fanatic

    I have not been brave enough or ambitious enough to smoke for 10-12 hours but then it was just a 5 lbs roast.  I am going to have to try it what temp are you smoking at ?
  16. smokin vegas

    smokin vegas Smoking Fanatic

    For smoking a turkey breast try this one!

    2 cups of 100% cranberry jc not the cocktial stuff  you can get the 100% usually in the natural organic section of the store

    2 cups of ginger ale

    1 cup of packed dark brown sugar or 2 cups loosely packed

    1/4 cup sea salt

    1 teaspoon garlic powder

    1 teaspoon onion powder

    1 teaspoon poultry seasoning

    Marinate of 3 to 5 days.
  17. chef willie

    chef willie Master of the Pit OTBS Member

    congrats on the new smoker and best of luck with the pics please...enjoy the ride
  18. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG][​IMG]  , Be watching.And a good Bear shot too[​IMG]

    But be sure to.........
  19. buzzman23

    buzzman23 Fire Starter

    Thank you for all of the well wishes, @ smoking vegas, that turkey breast recipe i will definately try, keep plenty of cranberry juice around this joint ;-) i just applied my rub after removing it from the marinade, i figured id break it in with a bang, i did some temp testing yesterday and the day before, the way i see it, go big or go home, its the only way i roll! I will definately be posting pics, i couldnt be more excited!

    andddd the pic of course...

  20. buzzman23

    buzzman23 Fire Starter

    Additionally, missed a question, I plan on smoking it at 225-250 the whole way, probably 225 spiking to 235 throughout. I also had a question for everyone, soak the chips, yay or ney? i honestly feel that the water doesnt penetrate the wood very far so it just slows down smolder time and secondly, water pan yes or no?

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