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MES 40 question

post #1 of 4
Thread Starter 

I have had a MES40 2nd gen for about three weeks. First I smoked some chicken with it with soaked chips and water in the pan. The inside was real humid. The next thing I smoked was 4 rack of pork ribs with a rub and used a AMNPS and threw in some lump charcoal in the wood chip tray. Got a decent smoke ring and good smoke. I plan to smoke a brisket this weekend and was thinking of just using the smoker and not the AMNPS.

Should I soak the chips for it or put them in dry?

Any idea's for a good rub?

Also when I did the chicken the smoker was real humid inside, should it be that way?

post #2 of 4

Don't soak the chips.  The humidity was caused by using water in the pan. 


As for rubs?  Search rub recipes here or on Google and find one that suits your taste. 


Happy smoking

post #3 of 4

No Soak. Chips don't smoke in an MES until they dry out. Below is my Go To Brisket or Beef Rub...JJ


Bubba Beef Rub


Good on anything Beef. Burgers and Steaks too!


2T Turbinado Sugar

2T Kosher Salt

2T Black Peppercorns

1T Coriander Seed

1T Dill Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1T Dry Lemon Peel

1tsp Allspice Berries

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

2ea Whole Chipotle Chiles, stems and seeds removed or 1tsp Chipotle Powder


Add Cayenne if more heat is desired.


All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant. The Garlic and Onion do not need to be toasted.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup...JJ


Many folks enjoy dipping their Beef in Au Jus for flavor and moisture. This recipe is made in the Smoker while a Beef Roast or Brisket is being cooked.


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, drag quickly across to 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 or a long smoke, 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 #4 of 4
I've done an awful lot of brisket in my day and its become my favorite. As far as rub goes, I've gone to a kosher salt and butchers grind black pepper as the main ingredients. Maybe add some garlic and onion powder and a little cumin. As for smoke, a brisket can take a good amount. I'd use the AMAZN and the MES chip loader. You want better flavor and longer smoke time? Try small chunks. The chip tray in the new generation masterbuilts get so hot they burn the chips up real fast. And most store bought chips are dried out, flavorless tinder. Don't bother soaking and keep that vent wide open and pull out the chip loader a couple inches to keep the air flowing.
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