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2 Briskets at once in MES

post #1 of 10
Thread Starter 

Hi All,

 

I have done 1 brisket before on my 30" MES 850W.  Turned out pretty good.  Feeding about 25 people Sunday and grabbed an 8# and 6# from Costco today.   I was curious if doing 2 at the same time would affect cooking times.  I cook in in a pan.  

 

I have a feed time of noon Sunday and plan to throw them on about 9PM tomorrow, stay up for a few hours to add chips, then go to bed.

 

It has been pretty cold here in Illinois.  I am looking at a low of 18F tomorrow night.   Last time I cooked in the cold I set smoker for 235 or so since it would dip was past 225 after the element came back on.   

 

Please let me know if you ever tried 2 at once and anything to look out for.

 

 

Thanks!

post #2 of 10

No problem doing multiple briskets or other meats. Get the MES hot and load it up. There will be a slightly longer recovery time but we are talking minutes. You will see no big difference in cook time. Monitor the small one and pull and wrap it when it reaches the desired IT and then let the bigger one finish, rest it and serve together...JJ

post #3 of 10
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

No problem doing multiple briskets or other meats. Get the MES hot and load it up. There will be a slightly longer recovery time but we are talking minutes. You will see no big difference in cook time. Monitor the small one and pull and wrap it when it reaches the desired IT and then let the bigger one finish, rest it and serve together...JJ

 

Thank you for the quick reply!

post #4 of 10

How do you manage the fat that renders out of the briskets!!  where do you collect it to keep it from engulfing your smoker?

post #5 of 10
Thread Starter 

I cook mine in a foil pan.

post #6 of 10

You can put a drip pan on the bottom shelf, the meat above. Take it another step with the recipe below...JJ

 

Smokey Au Jus

 

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

 

NOTE: If you are using this recipe with Brisket, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

 

post #7 of 10

I own two of these 30" cookers and have raised them up on home built stands, removing the small drip pan and placing buckets underneath. I'm smoking 60# of meat daily for a bbq stand. Scrape off the solids at the top and dump the rest down the drain.

post #8 of 10
Quote:
Originally Posted by Butch012263 View Post
 

I own two of these 30" cookers and have raised them up on home built stands, removing the small drip pan and placing buckets underneath. I'm smoking 60# of meat daily for a bbq stand. Scrape off the solids at the top and dump the rest down the drain.


Pics of your stands would be nice!! 

 

Scrape off the solids at the top? would that be fat?

post #9 of 10

Pics of your stand would be nice!!   Scrape of the solids??  would that be fat?

post #10 of 10

I can't get a pic to load. The stands are skeleton frames to the height you desire to place a bucket underneath. The solid is the white fat at the top when it cools.

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