New here to this forum......Working at the moment on my second Brisket in my MES 40, down here in South Florida. First Brisket I tried was a 14 Pounder on the top shelf with a 10 pound piece of Pork Butt down a shelf. Made it to the Stall then put both in foiled covered aluminum pans. Took around 20 hours to completion. Long stall... Both were edible after all. Sorry to say I didn't take any pictures. Found this website afterwards. Back to todays Brisket. Doing a 9 pounder @225. Put it in aluminum foil at 160. It's now into the 12th hour cooking and it's at 187 degrees. Seems to be alittle ahead of schedule. Find out how tender later...... Also had a bunch of homegrown Habeneros sitting in the smoker. If they call a smoked Jalapeno a Chipotle whats a Smoked Habenero called?
New MES 40 Big Ol' Brisket and Bucket of Habeneros
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