I've got my packer cut brisket rubbed and in the MES40 and my AMPS is loaded with oak pellets. I'm making Chef Jimmy's au jus recipe also. Planning on turning the point into burnt ends. Q-View incoming!
Rubbed and ready:
Mirepoix ready to go:
In the MES:
First update: Had some battles with my AMPS going out, but looks to be finally dialed in. IT is in plateau country at 160 degrees. I snuck a quick picture.
Refilled the AMPS and grabbed another picture:
Pulled out at 185
Slicing the point for burnt ends:
Ends ready to go back in:
Finished flat. Was a little less moist than I wanted, but the au jus took care of that:
Rubbed and ready:
Mirepoix ready to go:
In the MES:
First update: Had some battles with my AMPS going out, but looks to be finally dialed in. IT is in plateau country at 160 degrees. I snuck a quick picture.
Refilled the AMPS and grabbed another picture:
Pulled out at 185
Slicing the point for burnt ends:
Ends ready to go back in:
Finished flat. Was a little less moist than I wanted, but the au jus took care of that:
Last edited: