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Some Briskets I've done since I got my MES

post #1 of 15
Thread Starter 

Been registered for a while figured I would post a few pictures of what I've been up to. Here are a few briskets I've done on my MES 30 with AMZN.

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No smoke ring on any of these but they sure tasted delicious. I haven't really gotten a smoke ring yet on any of my briskets, but I've heard electric smokers normally wont make a ring.

post #2 of 15

Your briskets look delicious!

 

And your right, you won't get a smoke ring with an electric.

 

But who cares as long as the food tastes good!

post #3 of 15

Looks good you may not get a ring but you will get the smoke flavor that is perfect....

post #4 of 15

Looks great -- I have bought an MES and AMNPS this summer.  Makes some excellent brisket, and so easy to do so.

 

No smoke ring, but the taste s just as good..

post #5 of 15

Looks Fantastic!!!

 

I've been told that if you add some small charcoal chunks to the top of the sawdust, you'll get a smoke ring.  I've never done it, but will give it a try.

 

Todd

No Creosote! A-Maze-N Smokers

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post #6 of 15

i have a MES30 ( i love it ) but i rarely get any kind of a ring and i never get any bark , how did you do that, it looks great

post #7 of 15

Looks good to me.

Just because you don't see a smoke ring doesn't mean it doesn't have the flavor.

 

Charcoal and wood is the only way to get the smoke ring, It has something to do with the carbon exchange.

post #8 of 15

I'll take TBS over a Smoke Ring anyday, Looks great and keep on posting. drool.gif

post #9 of 15

Looks-Great.gif

post #10 of 15
Thread Starter 
Quote:
Originally Posted by uhmgood View Post

i have a MES30 ( i love it ) but i rarely get any kind of a ring and i never get any bark , how did you do that, it looks great



I used Rudy's Rub https://rudysbbq.com/store/c-3-spices.aspx and applied it 24 hours ahead and plastic wrapped the brisket. Then I pretty much followed these instructions: http://www.traegergrills.com/recipes/detail/54 On the traeger the "smoke" setting is about 190 degrees.

post #11 of 15

Brisket ONE of my favorites

post #12 of 15

first.gif looks like a winner to me...

post #13 of 15

looks pretty good mf!

post #14 of 15

If the meat tastes right, I will leave the smoke ring to those folks on TV!

 

C'mon, you know who they are?

 

Good luck and good smoking.

post #15 of 15

Pops has a post just recently about the "smoke ring". Has to do with nitrites, nitrates and such which are also common in vegetables.........:Pssst, don't tell the vegans or they'll have a sh&t fit. Makes you wonder why Broccoli doesn't have a smoke ring. Never mind, if it tastes good, EAT IT!

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