I got an MES 40 around Thanksgiving of last year and have smoked several briskets so far. Decent enough to get eaten up at family gatherings, but not what I would call great. I've never gotten a smoke ring, and while I know that's not and end unto itself, from what I understand it is indicative of how deeply the smoke and flavor has penetrated the meat.
So this evening I'm smoking a brisket for the 4th, and I'm changing several things up a bit. Which of course may be a big mistake since the family is coming over. Thought I'd post the process here (with a few pictures) so that when things go wrong y'all can tell me what I did. :)
For my rub I used to blend cracked pepper, salt, paprika, and garlic and onion powder, and apply it to the brisket 24 hours in advance with a mustard 'glue'. Read somewhere that the salt draws moisture out of the meat, which dissolves the salt and blends with the other favors then gets pulled back into the meat. And that if the rub is too powdery it can absorb the moisture and partially trap it on the surfaceand not let as much of the flavor really Also read somewhere that the smoke blending with he meat
So this evening I'm smoking a brisket for the 4th, and I'm changing several things up a bit. Which of course may be a big mistake since the family is coming over. Thought I'd post the process here (with a few pictures) so that when things go wrong y'all can tell me what I did. :)
For my rub I used to blend cracked pepper, salt, paprika, and garlic and onion powder, and apply it to the brisket 24 hours in advance with a mustard 'glue'. Read somewhere that the salt draws moisture out of the meat, which dissolves the salt and blends with the other favors then gets pulled back into the meat. And that if the rub is too powdery it can absorb the moisture and partially trap it on the surfaceand not let as much of the flavor really Also read somewhere that the smoke blending with he meat