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My first brisket smoke

post #1 of 9
Thread Starter 
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:

Edited by JP Smokes - 6/2/13 at 6:09pm
post #2 of 9
Thread Starter 
Now battling with my MES to get it to actually be 235 degrees...
post #3 of 9

Looking great so far!  Good Luck!  popcorn.gif

 

Kat

post #4 of 9
Looking Good so far...keep the Qview coming!

Red
post #5 of 9

I'm in. . .pepsi.gif

 

Tell us how the MB40 operated for you...and send lots more Q-view.

post #6 of 9
Looks tasty!!
post #7 of 9
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

Tell us how the MB40 operated for you...and send lots more Q-view.

Had the temp pretty well dialed in for most of the day, but its been running high the last little while.
post #8 of 9
Thread Starter 
Hit a second plateau at 180, dipped to 178, and now back at 180.
post #9 of 9
Thread Starter 
Brisket was a hit with the family. Just waiting on the burnt ends now.
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