Mule's Packer Brisket in the MES 40 using AMNPS with Qview

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

  1. Here we go with a full packer brisket 12.5 LB. I will be using a AMNPS starting with pit masters blend after that tray burnt up I added just over a row of apple pellets. 

    This smoke did not go as planned. Here is a link to the problem and the salution.

    I gave the brisket a good rub down with my rub. I wrapped it and put it in the fridge. The next morning I unwrapped it and put back in the fridge. That evening I microwaved the pellets and got the MES up and going. I put the brisket in at 5:30 pm. The next morning I got up and the brisket was 144° when I probed it. Lower than I expected but oh well. A couple of hours later it was still at 144°. I am thinking that is a low stall but oh well. I went about my day and came back and still not moving along as expected. Now is where you take a look at the above link.

    OK I will just copy and paste it to this thread so you don't have to run around all over the forum.

    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.

    Now we are back on track. The brisket is moving along nicely. It took a full 24 hours for a 12.5 LBer to cook. As said above oh well It didn't matter when it was done. However it does throw a monkey wrench in the thought of PATIENCE. If I had been impatient I would have figured out what was wrong sooner [​IMG]. So I started the toothpick test at 187° at 193° I decided it was done. I pulled it and it is now resting.

    The finished shot resting

    The morning shot when I probed it.

    NOTE the over sized pan

    After I replaced the oversize drip pan with smaller drip pans.

    It is resting now. More of the finished pics to come.

    Happy smoken.

  2. one eyed jack

    one eyed jack Master of the Pit

    All's well that ends well, huh?  Good looking brisket David.  Bet it tastes at least as good as it looks.
  3. b-one

    b-one Smoking Guru OTBS Member

    Wow, looks delicious.
  4. heubrewer

    heubrewer Meat Mopper

    Just started smoking a 12 lb packer myself.

    Sorry to hear about the pan issue. Not sure how the MES 40 is designed but I smoked a boatload of meat (see Carniverous Maximus in the pork forum) usin only the drip tray that came with the MES without any spillage.

    For large items, multiple butts, packers etc. I leave the drip tray empty
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks awesome David, can't wait for sliced pics..... Nice smoke ! Thumbs Up
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I am looking forward to the money shots, David!

  7. c farmer

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

    Where's the sliced pics?
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    OK David, 

    I'm in line with the Qview Beggers Above, but It looks great already!!

    Be Back.


  9. Here we go.

    Chopped a little of the point.

    A little chopped with mac and cheese loaded with chopped brisket and chopped jalapenos.


    slicing it up.

    That's about it. I will vacuum seal some of it a little later today.

    Happy smoken.

    bearcarver likes this.
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Awesome David!![​IMG]

    Especially that Beautiful pile of sliced Beef!!![​IMG]---------------[​IMG]


  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Nice! Good looking meal, David.

  12. c farmer

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

    Nice pile of beef.

    That should give you some good meals.
  13. Looks awesome [​IMG]

    Can't say it enough.....all you techies out there. Get your act together and invent tasternet !
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL----I've been looking at Qview so long that I can taste it just by looking at the pictures. That's why I hate the little Thumb-nails, unless you can open them up to my size!!!

  15. one eyed jack

    one eyed jack Master of the Pit

    Really liking the picture of the plate with the mac & cheese.  It all looks great.
  16. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That pile of sliced beef looks delicious David! Sorry it was such an ordeal, but like you said, alls well that ends well. BTW that mac & cheese with chopped brisket and chopped jalapeño looks and sounds awesome! Wish I woulda thought of that!


    Last edited: Nov 5, 2014
  17. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Isn't smoking great , even with some problems , a good outcome can be had with just a bit of common sense.

    Nice looking Brisket , I'm getting really hungry for one..
  18. Thank you Bear for the kind words and the Point. Thinking of points. I enjoy watching" Who's Line Is It Anyway"

    Where the points don't matter [​IMG]. But it is nice to get a few every now and then! I am now starting to think If I had a 

    few [​IMG]  I could [​IMG]! Nope I called it is blacked out. Maybe I could [​IMG].  Nope not my

    [​IMG].  Maybe I could [​IMG]??? [​IMG]  What am I going to do with my [​IMG]. I know

     I'm [​IMG]  [​IMG].

    Happy smoken.

    c farmer likes this.
  19. Thank you disco. 

    Happy smoken.

  20. I can't wait to mix in a little smoked cheese and have a sammi.

    Happy smoken.


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