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Spur of the moment brisket

post #1 of 14
Thread Starter 

Wife came home with a brisket...so I'm up bright and early firing up the MES...is it really firing it up...hmmmm.

 

Anyways didn't have all the ingredients to properly prep it so I just threw some sweet A1 rub on it and into the fridge it went.

 

Glad for the built in light.

 

Will post as it goes....foiled at about 160 and out to rest 190-200.

 

Tim

 

 

post #2 of 14

Looks good so far. Keep the door closed and the pics coming.

Happy smoken.

David

post #3 of 14

Tosc7506, Between the 120 volts. Something over 6 Amps and a well smoldering AMNPS you are Fired up!

 My smoker is down for upgrades and it's raining so I hope to see your brisket  shots.  Jted

post #4 of 14
Thread Starter 
It's parked at 143 for a while....snapped this while is was checking the waster bowl.
post #5 of 14

Looking good.

Happy smoken.

David

post #6 of 14
Thread Starter 
Ready for the foil, also threw some red potatoes in another packet.
post #7 of 14
Thread Starter 
Done
post #8 of 14

WOW, Lets eat,

That's a nice piece of meat. Thanks for the Q view     Jted

post #9 of 14

congratulation_graphics_2.gif

I could live on brisket if you would come cook it for me :biggrin:!

bravo1.png

Happy smoken.

David

post #10 of 14
Thread Starter 
Family said that was the best smoker meal yet.
post #11 of 14
Quote:
Originally Posted by Tosc7506 View Post

Done


How long did it take you to smoke it to this delicious state? Did you just pour the A1 directly from the bottle and rub it all over the brisket? Man, I smell it now. Must've been great to really smell it. Did you know that all Aaron Franklin rubs on his BBQ beef briskets are salt and pepper and people line up for hours to buy it? That's all I'm using on my next brisket (it worked on a Chucky I made recently) and I'll smoke it over oak wood pellets since that's Aaron's wood of choice as well.

post #12 of 14
Thread Starter 
Here is the rub I used (the sweet one, cause the bold can be a bit too spicy and I didn't want to mask the flavor the first time around). I set the MES 30 to 215 and left it there until the meat hit 160, the i foiled it and bumped the temp up to 225. It ended up being foiled for about 2 hours( internal temp maxed at 190ish)for a total time of10 hours. As you can see it was a small one I picked up at Wal-Mart. Had a few pieces left over the next day and they tasted awesome cold right out of the fridge.

Tomorrow I'm doing a 4lb pork loin....first time doing one on the MES and not quite sure of how I should do it.
post #13 of 14
Quote:
Originally Posted by Tosc7506 View Post

Here is the rub I used (the sweet one, cause the bold can be a bit too spicy and I didn't want to mask the flavor the first time around). I set the MES 30 to 215 and left it there until the meat hit 160, the i foiled it and bumped the temp up to 225. It ended up being foiled for about 2 hours( internal temp maxed at 190ish)for a total time of10 hours. As you can see it was a small one I picked up at Wal-Mart. Had a few pieces left over the next day and they tasted awesome cold right out of the fridge.

Tomorrow I'm doing a 4lb pork loin....first time doing one on the MES and not quite sure of how I should do it.

points1.pngI didn't know that A1 made rubs. My wife would want the sweet one and my son would say the spicy wasn't hot enough.  Sounds like your brisket was textbook with the way you described the cooking process. I cook at a higher temp so my brisket is done in 6 hours but I've never foiled it. I'm going to copy/paste your text to a Word file to save it for the next time I cook a brisket but I'll make my own rub since I allow plenty of prep time. What I find funny is that what you describe as a small brisket is the size I usually cook since there's typically only three of us eating dinner but there's still leftovers.

 

Bet the pork loin will be deelish.

post #14 of 14
Thread Starter 
It was plenty big for the 3 of us but when my oldest is home from college it's nowhere near enough.
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