Thanks everyone who has contributed in the past on my questions! This will be my 2nd brisket. It's almost 9 lbs.
I have used a Chiavetta's Marinade as well as my favorite marinade for ALL meats--soy sauce. I trimmed a little of the fat cap but still have about 1/2 to 5/8" fat on the top. It's a packer brisket with flat & point.
I used the 48-tooth Jaccard type tenderizer tool especially on the fat side, all over and in different directions. For the rub I used a multitude of homegrown peppers including NuMex Joe E. Parker, NuMex Eclipse, Chichimeca (giant jalapeno), Yellow Peru, Pasilla Bajio, etc, all smoked and then ground with a coffee bean grinder. I also used a homemade garlic powder with about a dozn different varieties. Also in the rub was smoked Hungarian paprika, Cumin, Oregano, black pepper, brown sugar, etc.
A week or so ago, I did my first brisket by starting it at midnite and removing it around 10am when temps were around 180-190. I did it right in a tin tray instead of over a tin tray. I would like any comments on this: in the tin tray vs over a tin tray. I thought it was great but put it back in the smoker on a rack OVER the tin tray to get the bottom to bark up a little more. I never foiled it at all using this method.
I have found a different brand of wood chunks at Walmart this week and they are large chunks, something I've never used yet. I have many varieties of wood in chip size including mesquite so I bought the chunks in hickory. They had hickory or mesquite, the big bag was under $5.
I don't know how well they will work in an MES with electric. How many chunks should I use in the MES? Many appear to be odd shapes & sizes from 2 x 2'' to 3 x 1'' or so. I've never used chunks before, just chips, and seeing I may do a set-it-and-forget-it around 2am, I would like the smoke to last until 9am+ if possible. How well & long do larger chunks burn in electric smokers like the MES?
Things seemed to have gotten done last time in under 10 hours at 220-225. This brisket is a little smaller than the last one. Do I try to lower the temp to maybe 210-215 and go with longer times? I'm trying not to oversleep the brisket's done point. Will the smoke last?
Any help is appreciated. Thanks!
I have used a Chiavetta's Marinade as well as my favorite marinade for ALL meats--soy sauce. I trimmed a little of the fat cap but still have about 1/2 to 5/8" fat on the top. It's a packer brisket with flat & point.
I used the 48-tooth Jaccard type tenderizer tool especially on the fat side, all over and in different directions. For the rub I used a multitude of homegrown peppers including NuMex Joe E. Parker, NuMex Eclipse, Chichimeca (giant jalapeno), Yellow Peru, Pasilla Bajio, etc, all smoked and then ground with a coffee bean grinder. I also used a homemade garlic powder with about a dozn different varieties. Also in the rub was smoked Hungarian paprika, Cumin, Oregano, black pepper, brown sugar, etc.
A week or so ago, I did my first brisket by starting it at midnite and removing it around 10am when temps were around 180-190. I did it right in a tin tray instead of over a tin tray. I would like any comments on this: in the tin tray vs over a tin tray. I thought it was great but put it back in the smoker on a rack OVER the tin tray to get the bottom to bark up a little more. I never foiled it at all using this method.
I have found a different brand of wood chunks at Walmart this week and they are large chunks, something I've never used yet. I have many varieties of wood in chip size including mesquite so I bought the chunks in hickory. They had hickory or mesquite, the big bag was under $5.
I don't know how well they will work in an MES with electric. How many chunks should I use in the MES? Many appear to be odd shapes & sizes from 2 x 2'' to 3 x 1'' or so. I've never used chunks before, just chips, and seeing I may do a set-it-and-forget-it around 2am, I would like the smoke to last until 9am+ if possible. How well & long do larger chunks burn in electric smokers like the MES?
Things seemed to have gotten done last time in under 10 hours at 220-225. This brisket is a little smaller than the last one. Do I try to lower the temp to maybe 210-215 and go with longer times? I'm trying not to oversleep the brisket's done point. Will the smoke last?
Any help is appreciated. Thanks!
