Mule's MES 40 problem with a brisket

Discussion in 'General Discussion' started by themule69, Nov 4, 2014.

  1. OK since it is always the good with no problem post I decided to post my problem. I put a packer brisket in the MES 40 yesterday for an overnight smoke. The normal setup I use with the MES 40 set to 225°-240° depending on when I want it done. This morning I got up and probed the brisket and it was 144°. I was expecting higher but oh well. A few hours later I went to check on it and it was still 144°. That is a strange stall point but oh well. Later when I looked It is 145°. I am thinking this is taking to long. Since I have a bad probe on my Maveric and have been using this MES long enough to have faith in it I am not monitoring the cabinet temp. I decided to use an instant read in the top vent. To my surprise  it was 167°. How can this be??? Then the bell went off in my head [​IMG]. I use a foil pan for a drip pan with briskets. I always have and it has never been a problem. However this time I used a larger drip pan that I normally use in my UDS. You guessed it the bottom of the MES was hot but the larger drip pan was keeping the heat blocked. I removed The larger drip pan and replaced with 3 smaller ones that I had on hand. I am now cooking at my set temp.

    Since it doesn't matter what time it gets done it is going to turn out fine. It is still in the MES so I will start a different thread to show the cook.

    Happy smoken.

  2. Thanks for sharing your experience and edumacating the rest of us! I'm always a fan of learning from other peoples experiences. Lookin' forward to the finished product pics [​IMG] - Ed
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great info.   

    Thanks    [​IMG]
  4. one eyed jack

    one eyed jack Master of the Pit

    Now that is going to be a low and slow brisket.  Looking forward to your brisket thread.
  5. I accidently did a very low temperature cook on a brisket once.  It had a very tender, cut with a spoon texture.
  6. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    This may turn out to be the best one yet. Almost like sous vide, low temp and long enough to break it down without drying it out.
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hi David !!

    I had that happen to me on one of my Chicken Thighs Smokes, and I noted this on my Step by Step:

    **  I noticed during the smoke, my Maverick above the Thighs (left side) was averaging 160* to 210*, and the Maverick below the Thighs (right side) averaged 240*, then 260*, and then 290*. At first I thought it was either the upper probe being close to the cold meat, or the 2 Foil Pans on one rack was trapping the heat below them. Once the thighs got hot, I realized it was definitely the Pans trapping the heat. They take up nearly the whole depth & width of the Smoker. Normally the thighs would have been done by 5 PM, but they were only at about 142* IT at that time. When I removed the Taters, I moved one of the Foil Pans to the top position. This changed both of the Mavericks to the 270* to 285* range. The Thighs were all between 165* and 172* at 5:50 PM, and I removed them. They were still Awesome!!!



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