Big weekend ahead, need some tips

buzzman23

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Mar 6, 2011

63

10

Frederick, MD

• Oct 7, 2011

• #21

lastly, i have pecan and hickory, which would you all lean toward?

 

smokin vegas

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Jun 21, 2011

400

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Las Vegas, NV

• Oct 7, 2011

• #22

For me I found that soaking my wood chips by submerging them in water an hour before smoking was best and and keeping the chips in the water while waiting to put them in the smoker was best. I live in Vegas everything is extremely dry. So where you live may make a difference. At first I did not soak the wood chips and my chips were burning up to fast and producing way to much smoke. Smoker started huffing and puffing and I thought it was going to blow the door off. I proably got a little carried away with the amount of chips I used. It looked almost like a cartoon. So I pulled the plug on the machine let it cool down and removed the chips.  I then soaked the chips. For me soaking me was better. It may all might depend on where you live.  Ivie

 

smokin vegas

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Jun 21, 2011

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Las Vegas, NV

• Oct 7, 2011

• #23

I have tried cherry, apple, mesquite and hickory wood chips.  I like the rich kind of bacony flavor.  YUUUMMMMM!!!!!

 

buzzman23

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Mar 6, 2011

63

10

Frederick, MD

• Oct 8, 2011

• #24

10/8/11 First Smoke on MES 40

15 lb. Brisket from Hemp's Meats – marinaded 24-36 hrs – rub and wrap 24 hours

water pan with Leinenkugel's Octoberfest

start: 1:30pm @ 250* (215 ITB)

Hickory and Pecan mix chips

started using presoaked, ran into smoke issues, switched to dry

Outside conditions:

-77*, 34% RH @ 1:30pm (Meat Temp 56*)

-75*, 34% RH @ 5:30pm (MT 144*)

only issue im concerned with, obviously this is my first smoke with brisket, i read that it typically plateau's at 150ish, my IT is reading 154....sound right 4 1/2 hours in? box is reading 219-223...i dont want this thing going far faster than i believe it is supposed to...

 

buzzman23

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Mar 6, 2011

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Frederick, MD

• Oct 8, 2011

• #25

sorry forgot the most important part....q view :)

 

buzzman23

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Mar 6, 2011

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Frederick, MD

• Oct 8, 2011

• #26

12am, around 930 i flipped the brisket around because the thick end was eclipsing 160 and the flat was only 141...i suppose its that right side hot spot? i already put the ceramic tile fix inside...

 

buzzman23

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Mar 6, 2011

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Frederick, MD

• Oct 9, 2011

• #27

FINISH 6:30am, IT 195*

it is resting in the cooler in foil and blankets, more pics to come once sliced! it was a good night...

 

smokin vegas

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Jun 21, 2011

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Las Vegas, NV

• Oct 9, 2011

• #28

I for got to put in my last post I prefer hickory.  Oldheizmers......

 

smokin vegas

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Jun 21, 2011

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Las Vegas, NV

• Oct 9, 2011

• #29

Whaat time did you say dinner is being served?  LOL!!!!!  Looks wonderful!!!!  Proably even tastes better.

 

buzzman23

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Mar 6, 2011

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Frederick, MD

• Oct 11, 2011

• #30

It was a huge hit, very satisfied for my first time but I had done plenty of research to be prepared, both here and on google. Sorry no follow up slice pics, I was over families house for the football game. Anyway, my amznps came today, thank you todd!

 

africanmeat

Master of the Pit

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Mar 28, 2011

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Cape Town South Africa

• Oct 12, 2011

• #31

Wow it looks great it must be juicy and great bark well done

 

roller

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Mar 10, 2010

6,040

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N.E. Louisiana

• Oct 12, 2011

• #32

That looks great my last 15lber took 23 hours...

 

Last edited: Oct 12, 2011

buzzman23

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Mar 6, 2011

63

10

Frederick, MD

• Oct 12, 2011

• #33

Yeah I anticipated a longer smoke, i dont know, setting the mes to 225 and then putting an oven thermometer and an second thermometer hanging inside it said it was only around 200 or 205, i had to set the mes to 250 to get the inner gauges reading 225....suggestions??