Cooked this last weekend in the MES 40, and it was delicious! Didn't have a good smoke ring (I didn't ensure the amps was lit properly, my fault) but the flavor was incredible, it was juicy, and it got rave reviews (and the left-overs were gobbled up for days)
I used Jeff's rib rub on this, and my 13 yr old son loved the flavor. Yummy!
On to the pics:
230 Degrees in the MES "40
AMZN pellet smoker filled with hickory
Maverick ET-732 kept the temp perfect!
Brisket hit 170, and I double foiled it with about 4 ounces apple juice mixed in with 1 ounce Sweet Baby Ray's BBQ sauce.
Pulled it off at internal temp of 198 degrees. Mmmmmmmmmmmmmmmmmm.....
Double wrapped in towels, and put in a cooler for 2 hours. When I opened it up...wow.
(Yes, I cheated and took a few bites here and there, before slicing)
Like I said, not a great smoke ring, but the flavor was incredible and very tender/juicy!
Will do this again!
Edited by Theory - 8/14/11 at 11:14am