or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › It's 9:30 do you know where you meat is?
New Posts  All Forums:Forum Nav:

It's 9:30 do you know where you meat is?

post #1 of 16
Thread Starter 
Mother's Day brisket. What can I say, my wife deserves it.

15lbs brisket, rubbed with olive oil and Jeff's rub.

Into the Mes 30, with oak and mesquite pellets in the amps.

Plan is to make the entire brisket into burnt ends.
post #2 of 16
Thread Starter 
image.jpg 1117k .jpg file
post #3 of 16
Thread Starter 
post #4 of 16
Thread Starter 
post #5 of 16

You cut it in half, I was wondering how you were getting a 15lb. brisket in and MES30.

 

How longer are you estimating the smoke? About 20, separate, back in for a couple? Mesquite is a dang good choice. I couldn't believe I was out yesterday.

 

A whole brisket into burnt ends........ 

post #6 of 16

You cut it in half, I was wondering how you were getting a 15lb. brisket in and MES30.

 

How longer are you estimating the smoke? About 20, separate, back in for a couple? Mesquite is a dang good choice. I couldn't believe I was out yesterday.

 

A whole brisket into burnt ends........ 

post #7 of 16

You cut it in half, I was wondering how you were getting a 15lb. brisket in and MES30.

 

How longer are you estimating the smoke? About 20, separate, back in for a couple? Mesquite is a dang good choice. I couldn't believe I was out yesterday.

 

A whole brisket into burnt ends........ 

post #8 of 16

You cut it in half, I was wondering how you were getting a 15lb. brisket in and MES30.

 

How longer are you estimating the smoke? About 20, separate, back in for a couple? Mesquite is a dang good choice. I couldn't believe I was out yesterday.

 

A whole brisket into burnt ends........ 

post #9 of 16

You cut it in half, I was wondering how you were getting a 15lb. brisket in and MES30.

 

How longer are you estimating the smoke? About 20, separate, back in for a couple? Mesquite is a dang good choice. I couldn't believe I was out yesterday.

 

A whole brisket into burnt ends........ 

post #10 of 16

You cut it in half, I was wondering how you were getting a 15lb. brisket in and MES30.

 

How longer are you estimating the smoke? About 20, separate, back in for a couple? Mesquite is a dang good choice. I couldn't believe I was out yesterday.

 

A whole brisket into burnt ends........ 

post #11 of 16
Thread Starter 
No it won't take 20 hrs, the flat is done and is in the cooler. The point is at 180.
post #12 of 16
Thread Starter 
Progress pictures from last night.
post #13 of 16
Thread Starter 
post #14 of 16
Thread Starter 
post #15 of 16
Thread Starter 
post #16 of 16
Thread Starter 
Forgot to say. Following Jeff's hybrid brisket method. Fat side down, and added a bit of beef broth in the pans for some extra liquid.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › It's 9:30 do you know where you meat is?