I just smoked my first brisket in my new MES 30 last Saturday. It came out less than I expected. I used my new AMNPS which worked great--only had to re-fill it once). I also used my new Food Network (Taylor) thermos. So, I've got three new things going. But I had issues getting both the smoker and the meat up to temp. After 6 hours when it was 7:30 pm and the family homicidally hungry, I had to take the brisket out and let it rest. According to the recipe I used, the target meat temp was 180 degrees but it got up to only 178. The smoker temp was supposed to be 215-220 but for a lot of the time was around 213.
When I took the brisket out, it was still a little tough which meant it was under done. I was not happy. But here's where it gets weird. The next day I tried grilling pizzas on my Weber kettle grill and, job done and coals still hot, I put the leftover brisket on the grill for about an hour. When I took them off they were charcoal black but more tender than the night before. I ate a couple of slices of the brisket. Later that night, I got a bad case of food poisoning which lastly through most of the next day. It was the worst case I've ever had. I still have no idea about why putting the brisket on the grill to re-cook caused it to go bad. I didn't get sick when I ate it the night before.
Oh, the wife took a couple of pics but they're not worth posting. Me holding up the brisket in front of the smoker. A far shot of the brisket on a rack inside the smoker. I could have taken some pics but my hands were full of dry rub.