MES superbowl sunday smoke...

Discussion in 'Electric Smokers' started by philip_g, Feb 4, 2009.

  1. philip_g

    philip_g Fire Starter

    did a brisket in my MES on superbowl sunday, was only about a 5lb'er.
    set it to 225, the temp was pretty stable from 215-225, it was a warm day and I keep a couple bricks in there next to the element and had the pan full of water, the brisket took about 6 hours and I ran it up to about 190 with a digital remote probe.

    My question is, it came out tender and delicious but dry, any tips where I went wrong? I foiled it after about 4 hours.
     
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    did you mop it? also was it a lean brisket? the untrimmed helps because of the fat.
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Did you slice or pull it?
    I foil at 160*
    Did you let it rest in the foil with a towel around it in a cooler?
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Are you foiling at 160' with liquid? 6 hours does not seem long enough. MHO.
     
  5. philip_g

    philip_g Fire Starter

    Sliced, don't care for it pulled.
     
  6. philip_g

    philip_g Fire Starter

    I let it rest in the oven (off) for 20-30 minutes but I was hungry
     
  7. philip_g

    philip_g Fire Starter

    It had about a 1/4" fat cap.

    I don't like to mop because the MES takes so long to get up to temp after you open the door.
     
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I like to rest it for at least 1 hour and prefer 2. Its possible you just got a piece of meat that was gonna be dry but you could try injecting it or brining it next time. Might also consider putting a couple bricks into the bottom of the smoker to act as a heat sink may help with recovery times
     
  9. philip_g

    philip_g Fire Starter

    Yeah I keep a couple of bricks in there, honesltly never noticed it helps much but I leave 'em there anyhow.
     
  10. darrin

    darrin Meat Mopper

    I'm assuming that it was just the flat since it's only 5 lbs. I would guess that it was just a lean piece of meat. I got a couple from Costco that were the same way. I only get the packers now. They seem to turn out a lot better.
     
  11. philip_g

    philip_g Fire Starter

    it was, I'm cooking for one so I don't like to get too much.
    guess next time I get a packer and just start it around midnight and let it go while I sleep and slice it and freeze the extra in portion size bags. Seems like a load of wood in the MES runs a good 6 hours anyway so I guess it should be OK unattended.
     

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