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Got a Flat Cut Brisket gifted to me! Best way to smoke it in my new MES30??

post #1 of 4
Thread Starter 

Picked up a MES30 on sale at BassPro a week ago Sunday for $99. So far, I've done a couple nice chicken smokes.

 

A friend of mine who enjoys my cooking dropped off this flat cut brisket as a gift last night. It's already had a lot of fat trimmed off of it, so I don't want to turn it into a pile of ash. Any and all suggestions appreciated!

 

[URL=http://s43.photobucket.com/user/local_dirt/media/20140904_143745_zps85610d52.jpg.html][IMG]http://i43.photobucket.com/albums/e396/local_dirt/20140904_143745_zps85610d52.jpg[/IMG][/URL]

post #2 of 4

I think I have just what you need for lean-trimmed brisket. It's a long post, so get comfy.

 

Brisket with Wet-to-Dry Smoke Chamber

 

DaveOmak's results from his first try with this method in his MES, with a little twist to simplify how to set up for the wet-to-dry method (water with gravel in the pan, then a drip-catch above):

 

http://www.smokingmeatforums.com/t/140362/another-brisket-forluvofsmoke-erics-method

 

The full article with the various meats I've used this method for with Q & A:

 

Wet-to-Dry Smoke Chamber Method

 

This method provides you with a little edge in preventing dried-out meats when cooking lean-trimmed meats to higher internal temperatures. It will produce a harder and heavier bark on the meat than most folks are accustomed to, though if you wish, you can soften the bark towards the end of cooking by foiling the meat or increasing humidity by adding water to the smoker's water pan, or, during resting, by foiling the meat. If you want to preserve the bark, just rest on a bakers cooling rack placed on a cookie sheet, baking pan or roaster, then cover with paper towels or a clean cotton towel...this allows it to breathe and reduces the effect of steam becoming trapped in the container/foil which would cause the bark to soften.

 

Any questions come up, just shout.

 

Have a GREAT smoke!!!

 

 

Eric

post #3 of 4
Quote:
Originally Posted by forluvofsmoke View Post
 

I think I have just what you need for lean-trimmed brisket. It's a long post, so get comfy.

 

Brisket with Wet-to-Dry Smoke Chamber

 

DaveOmak's results from his first try with this method in his MES, with a little twist to simplify how to set up for the wet-to-dry method (water with gravel in the pan, then a drip-catch above):

 

http://www.smokingmeatforums.com/t/140362/another-brisket-forluvofsmoke-erics-method

 

The full article with the various meats I've used this method for with Q & A:

 

Wet-to-Dry Smoke Chamber Method

 

This method provides you with a little edge in preventing dried-out meats when cooking lean-trimmed meats to higher internal temperatures. It will produce a harder and heavier bark on the meat than most folks are accustomed to, though if you wish, you can soften the bark towards the end of cooking by foiling the meat or increasing humidity by adding water to the smoker's water pan, or, during resting, by foiling the meat. If you want to preserve the bark, just rest on a bakers cooling rack placed on a cookie sheet, baking pan or roaster, then cover with paper towels or a clean cotton towel...this allows it to breathe and reduces the effect of steam becoming trapped in the container/foil which would cause the bark to soften.

 

Any questions come up, just shout.

 

Have a GREAT smoke!!!

 

 

Eric


I've been cooking in a, I guess, wet-to-dry chamber for some time now since I use the AMNPS and too much interior humidity tends to snuff out the smoking wood pellets. I was filling the water pan with playground sand as a heat sink but for the past few smokes I've been leaving it empty and just covering the pan with foil. I've noticed no difference in temperature stabilization between the sand-filled water pan and the empty, foil-covered one. My MES 30 controller still swings like a pendulum do but the overall temp still averages out to be my set point.

 

Employing this method has resulted in the best BBQ (pork ribs, beef brisket, turkey breast) that I've ever smoked in the two years I've had my MES.

 

The foil also acts to catch meat drippings which I can use in making a gravy if I choose to.

post #4 of 4
Quote:
Originally Posted by localdirt View Post
 

Picked up a MES30 on sale at BassPro a week ago Sunday for $99. So far, I've done a couple nice chicken smokes.

 

A friend of mine who enjoys my cooking dropped off this flat cut brisket as a gift last night. It's already had a lot of fat trimmed off of it, so I don't want to turn it into a pile of ash. Any and all suggestions appreciated!

 

[URL=http://s43.photobucket.com/user/local_dirt/media/20140904_143745_zps85610d52.jpg.html][IMG]http://i43.photobucket.com/albums/e396/local_dirt/20140904_143745_zps85610d52.jpg[/IMG][/URL]


Darn I wish I had a friend like yours...

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