First Brisket Smoke MES40

Do this & you'll be loved by all. I just did a 5.5lb brisket at 275 degrees, it took 7 hrs to get to 185degrees. Remember you'll hit a stall around 150 to 160 degrees, don't turn up the temp, let it cook. It can last a couple hours on a piece that size but just relax & enjoy the cook. I cook fat side down & I don't use foil until it's done. Also be sure to use an accurate thermometer. Place the probe end in boiling water, should read around 213 degrees. If not, compensate for the difference when cooking with it. Good luck & don't forget the pix.

First inject with beef broth, then rub with olive oil and apply the rub below. I never have leftovers.

Ingredients
3 tablespoon coarsely ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

The MES burns chips up every 30-40 minutes. Which is a PITA! Get yourself and AMNPS Pellet Smoke Generator http://www.amazenproducts.com. With the AMNPS 10 hours of perfect TBS is a no brainer. 

I am one of those that believes...It's a Smoker! You got Meat in it, you should be makin' Smoke...So yes I would keep adding chips until it's done.

At 225*F that Brisket is going to take 10-12 hours and I would recommend Foiling with some broth or liquid of choice at 160*F or so. It will save some time but the bark won't be so crisp...JJ