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My first Brisket (MES30)

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chitown smoker

chitown smoker

Fire Starter
Original poster
Jul 29, 2012
70
23
Hello!  Pretty new to the forum, figured I'd make a thread for my first brisket attempt.  Got a 6lb flat cut, seasoned with salt, pepper, onion & garlic powder.

74c0e340.jpg

74c0e340.jpg


Put in the preheated smoker at 7:30A.  Currently in the MES30 at 225ish, with cherry/hickory/oak mix running some thin smoke :)  I'm running a 732 meat probe with smoker probe as well.  Hoping it is done by 4:30 or 5, and I think it should be.  I'm also putting in a rubbed 3.5lb pork shoulder around 10:30A.  I don't want to check this much, I just want to keep it low and slow and get it done before my guests get here at 5 so I can wrap and rest for awhile with the pork.  Then I'll put on some brined chicken thighs/legs for a couple hours and crisp them on the grill, and serve all together.

I'll post more pics when there is progress.
 
Last edited:
CS, morning and welcome....  Sounds like a plan coming together...... 
popcorn.gif
...  Dave
 
ok, so my IT is 145 after 100 minutes.  That does NOT seem right.  any ideas?  I've tried two probes.
 
Chitown Smoker said:
Hello!  Pretty new to the forum, figured I'd make a thread for my first brisket attempt.  Got a 6lb flat cut, seasoned with salt, pepper, onion & garlic powder.

Put in the preheated smoker at 7:30A.  Currently in the MES30 at 225ish, with cherry/hickory/oak mix running some thin smoke :)  I'm running a 732 meat probe with smoker probe as well.  Hoping it is done by 4:30 or 5, and I think it should be.  I'm also putting in a rubbed 3.5lb pork shoulder around 10:30A.  I don't want to check this much, I just want to keep it low and slow and get it done before my guests get here at 5 so I can wrap and rest for awhile with the pork.  Then I'll put on some brined chicken thighs/legs for a couple hours and crisp them on the grill, and serve all together.

I'll post more pics when there is progress.
Click to expand...
If you are relying on the temp display in your MES, the real temp is probably 250 - 260 inside the smoker.....  Do you have a temp probe on the rack next to the meat to find out what the temp is where it is located ???    Dave
 
DaveOmak said:
If you are relying on the temp display in your MES, the real temp is probably 250 - 260 inside the smoker.....  Do you have a temp probe on the rack next to the meat to find out what the temp is where it is located ???    Dave
Click to expand...
Yes, as mentioned I have a smoker probe as well - the smoker probe says 226 currently.
 
alright, seems to be holding pretty solid at 153 now, 2.5 hours.  Maybe it's ok.
 
Everything looks good to me.....Now, get ready for the stall..... the meat will probably sit at 150-160 for an hour or 2....  Is your final temp 190 for slicing.... or 205 for pulling.....    at some point when you have enough smoke, you can foil, add some exotic liquid to the foil wrap and wait for final temp....  then wrap with a towel or two and store in a warm ice chest until dinner...  Just guessing on all this.... not sure of your plans...  Big hunks of meat like brisket and pork butt are not totally predictable as far as time/temps go....  Dave
 
DaveOmak said:
Everything looks good to me.....Now, get ready for the stall..... the meat will probably sit at 150-160 for an hour or 2....  Is your final temp 190 for slicing.... or 205 for pulling.....    at some point when you have enough smoke, you can foil, add some exotic liquid to the foil wrap and wait for final temp....  then wrap with a towel or two and store in a warm ice chest until dinner...  Just guessing on all this.... not sure of your plans...  Big hunks of meat like brisket and pork butt are not totally predictable as far as time/temps go....  Dave
Click to expand...
Thanks Dave!

I'm ready for a stall, because I was worried for awhile.  I'm looking at 190 for slicing, I have some pork shoulder I'll be pulling.  I kinda want to do no foil on this for nice bark, but I'll do the wrapping and cooler after it hits 190.  :)  I'll probably spray some mop of apple cider / oil on it after a few more hours.
 
started at 75 degrees, room temp in my condo.

90 minutes, at 145

100 minutes at 153

2.5 hours at 153

3 hours 156

3.5 hours 154

4 hours 160

....
 
Last edited:
8 hours, only up to 174.  Hope it picks up soon, would like it to be done in 1.5 hours at least.
 
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