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First Brisket, first smoke with new a-maze-n smoker

post #1 of 11
Thread Starter 

Picked up a 10.3 lb. brisket at Wally World for $1.90/ lb. Hopefully all goes well with the new meat and smoker tray/ pellets. 

 

 

IMG_2831.JPG

 

Started the trimming and removal of silver skin:

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Trimmed,  then I rubbed w/ montreal seasoning, ready for the MES set at 225 degrees F:IMG_2836.JPG

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post #2 of 11

Looks Good From Here

 

Make sure you have that little flame dancing on top the pellets for 5-10 minutes, before you blow it out.  You really need a good bed of coals to keep it going.

This is the most important part!!!

 

Try pulling the chip pan out 1 1/2' and pulling the chip loader out 1/4 way, or about 2"

Open the exhaust all the way.

These little tricks seem to help with air flow in the MES.

 

What temp you smoking at?

 

 

Todd

 

 

No Creosote! A-Maze-N Smokers

Reply
post #3 of 11
Thread Starter 

I am smoking at 225 degrees.  

post #4 of 11
Thread Starter 

About an hour in, I think the a-maze-n smoker will do just fine with the tips from Todd and some good old fashioned Boy Scout knowledge.sausage.gif

post #5 of 11

Looking good! I'll hang out there till your done popcorn.gif

post #6 of 11

nice looking chunk of meat...enjoy the ride

post #7 of 11

MMMMMmmmmmm.......!!!!!!!!

 

popcorn.gif

 

Bear

post #8 of 11

Lookin good so far. Good price on the brisket. I need to get one.

post #9 of 11

popcorn.gif

post #10 of 11
Thread Starter 

The brisket came out really tasty and tender. The finished product had a nice bark and great flavor.  I used only a small amount of montreal seasoning and that was plenty. I'll surly be making more.  Thanks for the great support on this site.

post #11 of 11

nana2.gifIs it done yet?

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