First Brisket in my New MES40

terry colwell · Sep 8, 2011

Well my son surprised me a bought me a New MES40 just the other day. He asked for a Brisket for the Maiden Meat. How could I refuse after he did that for me??? So I got it on this morning at 3:30 and its been going since. I have loaded up the chip barrel three times now, My question is how many times can you load the barrel BEFORE you have to open it up and empty the chip tray??

Also,, I loaded the water pan up with water when I loaded the meat. The inside is sweating so much I have puddles around the smoker. Is this much sweating normal?? I will try and get some pics from here on out...

so ms smoker · Sep 8, 2011

If you are letting each load of chips burn compleately before adding more, you should not have to empty the tray before the meat is done.Also, you only need to keep the smoke going for the first half of the entire cook time. As for the moisture, don't forget that the brisket is adding to it from the melting fat. Hope that helps some.

Mike

heavenlybacon82 · Sep 8, 2011

That's an AWESOME gift! I should of held out and got the 40 instead of the 30, but there's no turning back now.

Anyway, I've done 3 smokes with it since I got it, did a 3 hour, a 10 hour and a 12 hour. Although I've read that a lot of people's chip boxes fill up after two loads of chips, I have yet to run into this problem. During the 12 hour smoke, I pulled out the first batch of ribs at 6 hours, checked the chip box and had very little wood that didn't burn to completely white dusty ash. On the 10 hours smoke I didn't even check it and had the same results at the end. The amount of chips don't seem to make a difference for me either, one smoke I put full loads of chips, the other about half on each re-fill. Temp wise, I've been running about 220 - 230. So it seems this varies with the smoker. Maybe check after the first 6 hours???

I also haven't ran into sweating issues, and load the water pan about half full to leave room for drippings. It seems that as long as the angle is right, most of the grease or sweat, runs out the back into the drip pan.

Hope this helps, happy smoking!

terry colwell · Sep 8, 2011

Well I just checked, it has been on for about 6 hours. Put the probes in, checked the tray, (had white ash) and took a pic..

terry colwell · Sep 8, 2011

And here we are 6 hours into it.. Looking good, like the way the bark is coming on. As you can see it has a little point on it. Do you guys think its worth making burnt ends out of it??

jpenny2525 · Sep 8, 2011

I haven't done a brisket in the MES40 yet.... but was hoping to do one this weekend. I am looking forward to see the end product/how it turned out, but from the above pics it looking great! BTW, burnt ends are AWESOME and worth doing (just in case wondering I have done several brisket in my offset smoker)! =)

JP
"I live in my own little world, but that's ok..... they all know me here."

tjohnson · Sep 8, 2011

Make sure your MES is not tipped forward, or the moisture will drip past the drip edge towards the bottom. Actually tip it back slightly.

I don't use water in the water pan and you'll find arguments with and without water. Some guys feel water is used for a heat sink and other's feel the added moisture is necessary. If you're experiencing moisture dripping out of your MES, I would say you have way too much moisture inside your smoker. If you feel added moisture is necessary, try using a small loaf pan rather than fill the water pan.

Just My 2 Cents!

Todd

SmokinAl · Sep 8, 2011

It sure looks good so far!

Can't wait to see the finish!

terry colwell · Sep 8, 2011

Todd,

I believe the extra moister was because when I started this morning it was 45 degrees and I left the vent almost closed from the start up. After I opened it up full it went back to normal. And I will be looking into your AMNS soon.. I can see how it helps in the "set and forget"...

And Thanks everyone for your comments. I will make sure I get some finished shots. Thinking of throwing on some Moinks also later

roller · Sep 8, 2011

It looks good...I do not use water...the Moinks are a must...good luck....Nice smoker and a great son !

Bearcarver · Sep 8, 2011

Terry Colwell said:
Todd,

I believe the extra moister was because when I started this morning it was 45 degrees and I left the vent almost closed from the start up. After I opened it up full it went back to normal. And I will be looking into your AMNS soon.. I can see how it helps in the "set and forget"...

And Thanks everyone for your comments. I will make sure I get some finished shots. Thinking of throwing on some Moinks also later

You could be right, Terry,
I rarely use any water, but if I do, it would be later on in the smoke, when the meat is getting a little less moist. Then I might nuke some water up to about 200˚, and put it in.

When you first throw a hunk of meat in, it is already very cold & very wet. Any water added then could be too much. IMO

My 2¢

Bear

SmokinAl · Sep 8, 2011

Is it done yet?

terry colwell · Sep 8, 2011

Ok,, Here we go,,,

SmokinAl · Sep 9, 2011

Excellent for your first try!

Great looking meal you put together!

Bearcarver · Sep 9, 2011

Nice plate Terry---I'll take one the same!!!

Thanks,

Bear

sunman76 · Sep 9, 2011

heck yea that looks great

flutterbye1 · Sep 9, 2011

Looks awesome and cooodoooo's to your son for giving you such a sweet gift!!!

africanmeat · Sep 9, 2011

it looks great well done

terry colwell · Sep 9, 2011

Thanks Guys,, I dont know who enjoyed the gift more.. Me for getting it or my son for being able to give such a nice gift, I forgot to tell you guys, He is only 17 and still in school so this to me is a huge gift for someone with a part time job. And I love the look on his face when he reads the post on here and FB from my friends, he gets a HUGE smile... I love watching it....

And the dinner was great, just wish the meat had a little more moister. I think I cooked it to low for to long in the beginning.had it right at 200 for the first 6 or so hours. Now the fun begins and I get to do some of the stuff I have been reading that you guys and gals are putting out, like bacon, maybe some sausage, really like to expand now that my tools are getting better....lol

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