Just put my second attempt at brisket into the MES. Since I wasn't entirely satisfied with my first attempt, this time I thought I'd try something different. Got a 10lb packer & separated the point from the flat. After trimming the fat & using a jaccard on it, marinated with State Fair Chicken Marinade (I like it better than the beef marinade) for 24hrs. Seasoned with salt & pepper & wrapped for 12hrs. Added a little more salt & pepper & put it in the MES with the AMNS loaded with pecan dust. Saved the trimmed fat & put that on the rack above the 2 pieces, to hopefully help moisten the brisket as it renders.
Point & flat after marinating for 24hrs.
Seasoned with salt & pepper and wrapped for 12hrs.
More salt & pepper added. Ready to go into smoker.
3:15am brisket's in smoker with trimmed fat above. Temp set at 225, & I'm going to bed.