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Split packer in my 30" MES with QView

post #1 of 8
Thread Starter 
Just finished trimming and prepping my 13 1/2 lb brisket for tonight's smoke.

As Foamheart mentioned I could not fit the entire brisket into the smoker.

So I simply cut part of the flat so the point and part of the flat will fit on one rack and the 2nd flat will fit on another.

The plan is to begin smoking the point/flat combo first then add the 2nd flat above this one later.

Here is the brisket trimmed and seasoned. Will post more as I begin the smoke

Brisket was rubbed with OO, Lawry's SS, pepper, granulated onion, granulated garlic and brown sugar. It is now wrapped and in the fridge

Edit. Remembered I a chuck roast in the freezer that I need to do something with. After readings posts here I will smoke it with the brisket and have pulled beef along with briskest for tomorrow's cook out. This forum is amazing!!!!!!
Edited by HEUBrewer - 7/12/14 at 8:33am
post #2 of 8
Thread Starter 

The large brisket has been on since 4:00pm yesterday, the chuck,was put on at 11:00pm and the small brisket was put on at midnight.

The large brisket is at 185 and the chuck is measuring 190F

What I have tried this time is that I dump out my chip tray in the MES after every other feed. I throw the residual chips in an old can with water.

Chuck right out of the smoker. It is now resting ready to be pulled

Edited by HEUBrewer - 7/13/14 at 7:17am
post #3 of 8
Thread Starter 

Pulled big half of briskett off at 9:20 a 17 hr smoke wrapped it and it is in the cooler. Pulled off the small portion at 11:00 an 11 hr smoke it is wrapped and in the cooler

About 2 hrs before eating I will cut the point off and chop into squares to make sauced burnt ends. Plan on using my 22.5" weber as it is easier.

Big half just off smoker

Small half off smoker

Pulled pot roast
post #4 of 8

Looks nice!

post #5 of 8
Thread Starter 
Serving time

Burnt ends, brisket, and smoked chuck

Still have the small half left untouched. Heh Heh Heh

Putting the burn ends on the 22.5 to finish them off worked out great.

To all newbies the towel and cooler trick kept the brisket perfect from 9:30 am to 5:00 pm

post #6 of 8
Looks like some good eats to me, nice smoke ! icon14.gif
post #7 of 8
Thread Starter 
Thanks for the compliments. Also thanks to all in the forum for great posts and ideas.

We fed 8 adults and 4 kids. Not a large party but everything we put out went. Plan on having the smaller portion tonight for leftovers.

Definitely a fan of Costco's USDA prime brisket for 3.99/lb.
post #8 of 8
Thread Starter 
Just finished leftovers

If I only have the willpower in the future to wait a couple of days. The flavor was even more amazing

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