After my old Perfect Flame smoker died at 4 AM on Labor Day and I ended up doing the brisket in a slow cooker (had to be cooked - tasted ok but texture is totally different) I went out and bought a MES 30 a couple weeks ago. After seasoning the smoker, I picked up a 3 lb London Broil (assume it was really a Top Round). It was marinaded overnight in a mix of 2/3 cup soy sauce, 1 cup EVOO, 1/2 cup Worcestershire Sauce, 3 tablespoons garlic powder, 3 tablespoons dried Italian Seasoning, 2 teaspoons crushed red pepper flakes and 2 teaspoons dried minced garlic. Put it in the MES with 1 lb of thick cut bacon above it and smoked it in 50% oak and 50% cherry for 1 hour at 235*, pulled it at 130* internal and wrapped for 30 minutes. BTW, that was one of the fastest smokes of that size piece if beef I have ever had!
After the rest, I through it on the searing burner for 2 minutes on each side.
Sliced up a served with some of the smoked bacon and rice.
I was amazed at the temp stability of the MES (I guess many of you guys already know that). My only whine about the MES is that I don't trust its internal temperature smoker and meat probe but my Maverick still works works great! The beef came out very moist with a great flavor. I served with the marinade on the side as an extra dipping sauce (after boiling it to sterilize and reduce it. It gave a great flavor to the beef during the smoke (flavorful but not too hot) but my wife thought it was too spicy as an additional dip (it had some heat but I liked it!)