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Mule's MES 40 problem with a brisket

post #1 of 8
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OK since it is always the good with no problem post I decided to post my problem. I put a packer brisket in the MES 40 yesterday for an overnight smoke. The normal setup I use with the MES 40 set to 225°-240° depending on when I want it done. This morning I got up and probed the brisket and it was 144°. I was expecting higher but oh well. A few hours later I went to check on it and it was still 144°. That is a strange stall point but oh well. Later when I looked It is 145°. I am thinking this is taking to long. Since I have a bad probe on my Maveric and have been using this MES long enough to have faith in it I am not monitoring the cabinet temp. I decided to use an instant read in the top vent. To my surprise  it was 167°. How can this be??? Then the bell went off in my head :hit:. I use a foil pan for a drip pan with briskets. I always have and it has never been a problem. However this time I used a larger drip pan that I normally use in my UDS. You guessed it the bottom of the MES was hot but the larger drip pan was keeping the heat blocked. I removed The larger drip pan and replaced with 3 smaller ones that I had on hand. I am now cooking at my set temp.


Since it doesn't matter what time it gets done it is going to turn out fine. It is still in the MES so I will start a different thread to show the cook.

Happy smoken.


post #2 of 8

Thanks for sharing your experience and edumacating the rest of us! I'm always a fan of learning from other peoples experiences. Lookin' forward to the finished product pics :beercheer: - Ed

post #3 of 8

Great info.   




Thanks    Thumbs Up

post #4 of 8

Now that is going to be a low and slow brisket.  Looking forward to your brisket thread.

post #5 of 8

I accidently did a very low temperature cook on a brisket once.  It had a very tender, cut with a spoon texture.

post #6 of 8
This may turn out to be the best one yet. Almost like sous vide, low temp and long enough to break it down without drying it out.
post #7 of 8

Hi David !!


I had that happen to me on one of my Chicken Thighs Smokes, and I noted this on my Step by Step:


** I noticed during the smoke, my Maverick above the Thighs (left side) was averaging 160* to 210*, and the Maverick below the Thighs (right side) averaged 240*, then 260*, and then 290*. At first I thought it was either the upper probe being close to the cold meat, or the 2 Foil Pans on one rack was trapping the heat below them. Once the thighs got hot, I realized it was definitely the Pans trapping the heat. They take up nearly the whole depth & width of the Smoker. Normally the thighs would have been done by 5 PM, but they were only at about 142* IT at that time. When I removed the Taters, I moved one of the Foil Pans to the top position. This changed both of the Mavericks to the 270* to 285* range. The Thighs were all between 165* and 172* at 5:50 PM, and I removed them. They were still Awesome!!!




post #8 of 8
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