Smoking a brisket in a MES 30

Chef JimmyJ said:

I use the Middle Rack for a single meat smoke, no water in the Pan and a pan of veggies on the bottom shelf under the meat to make Smokey Au Jus. I place the Maverick BBQ Probe next to the meat on the same shelf and smoke at 225*F to the desired IT, 190-195*F for slicing, 200-205*F to Pull it. Plan on 2-2.5 hours per pound plus a 2 hour CYA/Rest period if you wish to smoke straight through. If you wish to speed things along, Foil the Brisket with 1/4C Broth at an IT of 160*F and go back in the smoker or Oven at 250-275*F. You can pull it out of foil at 180*F and go back in the smoker at 225*F to tighten up the Bark, add some more smoke and reach the desired IT. You can inject if you wish but I would keep it simple, Beef Broth plain, mixed with some Red Wine or Worcestershire or you can simmer the Broth with some of your planned Rub then strain and chill it before injecting...JJ

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

NOTE: If you are using this recipe with Brisket, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

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BH smokin Que said:

Hi everyone, I'm sure you've had this question many times but I'm new to the SMF.  I bought a new MES 30 & I seasoned it today. Congrats!!!

Want to smoke a brisket Saturday and I have 2 questions.

1. Does it matter which rack I use? When only using one rack, I prefer to use the second one from the top. The bottom one is too close to the heat source, and the top one is too close to the ceiling.

2. What's your opinion on injecting meats? I usually don't inject my meats, because if you inject you have to make sure you get the meat from 40 to 140 in no longer than 4 hours. However, if you know your smoker & know you can do that, and don't want to play around with low & slow temps like I do, it's fine. As for what to inject, I'd listen to JJ or one of the many other Great cooks on this forum.

Bear

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