Last month we cooked 4 briskets for our 25th wedding anniversary party..
This month we decided to have a horseshoe throwing party since that was such a big hit last month.. I asked everybody what they wanted me to bring (or I should say they asked what they could bring).. I asked them if they wanted me to smoke again & everybody said they wanted me to smoke a brisket..
Kind of makes you feel good when people like your eats.. lol
We are not having near the people we had last month - just a couple of families & their kids. So I got a 15 lb full packer from Wally World.. It fit the rack on my Masterbuilt Propane XL with out a problem.. I just hope I get it on early enough for the party tomorrow.. We had a storm here earlier that dumped .36 inches of rain in a half hour.. Not a lot of rain but enough to make things messy..
The pictures explain things better so I guess I should post them.. Gonna be an all nighter with Mr. Bud Light.. lol
It's been raining so I placed the sending unit to my meat probe in a ziplock bag. This unit is for the ambient temp in the smoker.
This is one of the mods I did to this smoker. I replaced the factory Temp gauge with a after market one. This gauge is within a degree or two of my temp probe inside. Makes things easier..
Used a clothes pin to hold the temp probe off of the top grate. Works very well..
The other mod I did to this smoker is to use a 10 inch cast iron skillet for the wood chunks. They smoke nice & slow this way. Plus for all night smokes I like to add the water pan from my MES 40. That way I'm less likely to run out of water..
While the smoker is pre-heating here is the label for the brisket.. A big one.. lol
When I cut the freeze wrap off of this brisket it was fresh.. It had plenty of red blood coming out.. Smelled really good..
As you can see the brisket fit on the rack.. Barely...
OK - All seasoned up & ready to go.. I used Sea Salt & Coarse Ground Black Pepper.. Bunch of pepper.. The brisket was too big to use a cookie sheet to season it on, so I used a strip of Butcher paper instead. It works really well for cleanup..
Smoker is now ready.. Sitting at about 229* and TBS.. Hope the weather holds..
If you are still reading then thanks... Sorry for all of the pics..
Phil
This month we decided to have a horseshoe throwing party since that was such a big hit last month.. I asked everybody what they wanted me to bring (or I should say they asked what they could bring).. I asked them if they wanted me to smoke again & everybody said they wanted me to smoke a brisket..
Kind of makes you feel good when people like your eats.. lol
We are not having near the people we had last month - just a couple of families & their kids. So I got a 15 lb full packer from Wally World.. It fit the rack on my Masterbuilt Propane XL with out a problem.. I just hope I get it on early enough for the party tomorrow.. We had a storm here earlier that dumped .36 inches of rain in a half hour.. Not a lot of rain but enough to make things messy..
The pictures explain things better so I guess I should post them.. Gonna be an all nighter with Mr. Bud Light.. lol
It's been raining so I placed the sending unit to my meat probe in a ziplock bag. This unit is for the ambient temp in the smoker.
This is one of the mods I did to this smoker. I replaced the factory Temp gauge with a after market one. This gauge is within a degree or two of my temp probe inside. Makes things easier..
Used a clothes pin to hold the temp probe off of the top grate. Works very well..
The other mod I did to this smoker is to use a 10 inch cast iron skillet for the wood chunks. They smoke nice & slow this way. Plus for all night smokes I like to add the water pan from my MES 40. That way I'm less likely to run out of water..
While the smoker is pre-heating here is the label for the brisket.. A big one.. lol
When I cut the freeze wrap off of this brisket it was fresh.. It had plenty of red blood coming out.. Smelled really good..
As you can see the brisket fit on the rack.. Barely...
OK - All seasoned up & ready to go.. I used Sea Salt & Coarse Ground Black Pepper.. Bunch of pepper.. The brisket was too big to use a cookie sheet to season it on, so I used a strip of Butcher paper instead. It works really well for cleanup..
Smoker is now ready.. Sitting at about 229* and TBS.. Hope the weather holds..
If you are still reading then thanks... Sorry for all of the pics..
Phil
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