Here we go with a full packer brisket 12.5 LB. I will be using a AMNPS starting with pit masters blend after that tray burnt up I added just over a row of apple pellets.
This smoke did not go as planned. Here is a link to the problem and the salution. http://www.smokingmeatforums.com/t/171896/mules-mes-40-problem-with-a-brisket#post_1258436
I gave the brisket a good rub down with my rub. I wrapped it and put it in the fridge. The next morning I unwrapped it and put back in the fridge. That evening I microwaved the pellets and got the MES up and going. I put the brisket in at 5:30 pm. The next morning I got up and the brisket was 144° when I probed it. Lower than I expected but oh well. A couple of hours later it was still at 144°. I am thinking that is a low stall but oh well. I went about my day and came back and still not moving along as expected. Now is where you take a look at the above link.
OK I will just copy and paste it to this thread so you don't have to run around all over the forum.
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 . 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.
Now we are back on track. The brisket is moving along nicely. It took a full 24 hours for a 12.5 LBer to cook. As said above oh well It didn't matter when it was done. However it does throw a monkey wrench in the thought of PATIENCE. If I had been impatient I would have figured out what was wrong sooner . So I started the toothpick test at 187° at 193° I decided it was done. I pulled it and it is now resting.
The finished shot resting
The morning shot when I probed it.
NOTE the over sized pan
After I replaced the oversize drip pan with smaller drip pans.
It is resting now. More of the finished pics to come.