I have had a AMNS 6x8 dust burner for a couple of years, but it wasn't convenient having to order dust, especially when you do a last minute smoke. I can make my own dust, but only selection I have is some awesome oak. Oak is ok, but sometimes you want to change it up a bit. That is what brought me to this post. I knew Todd came out with some pellet smokers; I liked the idea of being able to have a good selection of different flavors of wood that I could get locally in a pinch. I also see where I can get 20lb bags shipped for free for a good price. Usually it is shipping that is the deal breaker for me. Maybe that is more of the “cheap” in me.
Last Saturday day when I was at Sam’s club I found they had a full packer in cryo. After checking it out, I figured the cost was doable, and considering the increase of the cost of living the price was well worth it. It is angus beef, USDA CHOICE for $2.29/lb. It was the only one they had out, so only one I bought. I was looking for a project to try out the new AMNPS in the MES.
I figured since it has been a long time since smoking a brisket, and always looking for idea’s from other’s experiences I did some searching here at SMF.
For this smoke I took inspiration from two members posts here at SMF Solaryellow Brisket post and Chef Jimmy J’s Au Jus Article. Ok, I lied, make it third, thanks Pops6927 Round Toothpicks posting!!!
Here is some Q-Vue of Sunday’s smoking project:
Here is the Brisket all rubbed down>>>
The Au Jus veggie tray>>>
Brisket and Au Jus tray in smoker with AMNPS after an hour>>>
Now is the time to add the 6 cups beef broth>>>
One of the main objectives for me was to get the AMNPS working good in the MES. It took a lot of messing with and running back to search on SMF to finally dial it in. Ultimately it turned out that there wasn't enough air for the pellets to burn. At first I was thinking it was a moisture problem, but after putting the pellets in the nukerator for a couple of minutes and torching them again, the smoke would die out after 10 minutes. I finally found a suggestion of removing the chip tray from the MES to allow more air in. I am not thrilled with having to do that, but until I figure out an air vent MOD it will be doable.
The brisket was put in the smoker at 0515, probe inserted after 6 hours, temps were about 140 degrees IT. When the temps were 170 IT, I started using the "ROUND" toothpick to check for doneness. At 1800 hrs the IT was 182 and the toothpick going in and out was like butter.
Here is a picture right before pulling it to foil and rest in the cooler with several towels wrapping>>>
The liquid pooled you see on the top was either from the meat probe coming out, or the "ROUND" toothpick coming out (it sure was juicey).
I rested the brisket in the cooler for two hours and brought it to the cutting board. I removed the point and sliced.>>>
I used Chef Jimmy J's idea for the Au Jus, but didn't use the wine. After defatting it, I put all but the bay leaf into the vitamix and emulsified it... Wow!!! I highly recommend doing the Au Jus for dipping or use as a gravy.
The rub was what solaryellow put in his thread with the addition of Italian seasoning, then sprinkled some of "Jeff's Naked Rib Rub" sparingly on it.This brisket was fantastic with it's smokerlicious flavor. Vacuum Bagged and froze the point for a later burnt ends meal.
I would like to thank all SMF family for contributing to this forum, plenty of ideas out there.
Hope you enjoyed the Q-Vue
Peace in the TBS
Edited by Creative Rock - 5/21/13 at 9:12pm