Jeremy from Virginia here, and new-ish to smoking. Smoked my first few briskets using my Weber gas grill with a make-shift wood chip box. The wife liked them so much she got me the Masterbuilt Electric Smoker, and now I feel like I'm back to square one!
So far using the MES I drastically undercooked a top round, turned a piece of bottom round into a hockey puck, and then nailed a ready-to-eat corned beef brisket. (Probably not the best cooking methods for the first two pieces of meat. We're still learning!)
So this Tuesday the wife and I are hosting both sets of parents, and she promised them I'd smoke the brisket. So now I'm looking for a good crash course on using that MES! I'm laying out my plan of attack here. Any advice is welcome!!!!
Meat: a 6.7 pound brisket, about 3" thick. The label says 'brisket mid cut', haven't heard that term used before. It's in hand, and in the fridge now.
Dinner's supposed to start around 5:30pm on Tuesday.
Here's my plan of attack:
-Season the meat with my spice rub tomorrow evening, let it sit overnight in the fridge.
-Apple juice in the pan at the bottom
-Probably going to go with hickory wood chips, but have mesquite and apple chips on hand also
-Set the smoker to 225
-Meat into the smoker around 8:00am. I'm going to use the MES internal meat sensor (it's got a nifty remote sensor, so I can check the temp from the couch. Not gonna lie, I'm a fan of that feature).
-When the internal meat sensor says we're at 160ish, going to double wrap with aluminum foil. I expect this to be around 3 hours in, around 11:00am.
-Keep wrapped until temp says 195, expecting around 7 hours after starting (hopefully around 3 pm), and remove from heat. Move into a Dutch Oven and let it sit there until it's time to eat.
I'm definitely focusing on timing. I'd like to time this sucker to finish between 3pm and 4pm, so it can rest for a good while before we dive into it. Thoughts?
Is there any chance that I overcook this piece of meat?
Also, when using the MES, do you guys mop the meat during the cooking? They say not to open the smoker for any reason, so that would mean no mopping. When I would smoke brisket on the grill, I was able to mop it every hour or so.
Either way, I'm looking forward to learning from you all! I'm here for tips, tricks, recipes, and anything you can throw at me to really turn that smoker into something worthy to share space next to the grill.