15 pound packer brisket

scarps23 · Jan 16, 2015

Starting it shortly for an overnight smoke. I ended up cutting it so it would fit in MES. It was 15 pounds untrimmed. First time trying the brisket on the MES. Always used charcoal in the past.

Used some stubs beef seasoning after bathing in mustard. Trimmed up brisket pretty well.

Looks like a good cut of meat. I'll have a couple thermometers checking meat temps. Guessing 10-12 total pounds. Point might cook faster.

Any tips are always welcome. Hopefully I remember to keep taking pictures. Planning on using some of the brisket for a chili I'm cooking next weekend.

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scarps23
Jan 16, 2015

bear55 · Jan 17, 2015

When smoking briskets, I plan for an hour per pound plus 2 hours. I always wrap in foil at 165 and take brisket to 195-197 before pulling and wrapping in a towel and into and into an ice chest for at least an hour 2 or 3 won't hurt. I smoke them at 235.

Keep a close eye on your smoker as well as meat temps. patience rules the day

Richard

scarps23 · Jan 17, 2015

I was planning on taking to 170. One was at 153 and the other 162 when I just checked. Planning on covering with foil to take to 190 and hope to try the press test to see when done. Never tried the press test.

I'll wrap in towel and put in cooler for a few hours.

bama bbq · Jan 17, 2015

I'm not sure what the press test is but you need to cook it until it is fork/probe tender. A probe should slip into the meat in several places without resistance.

themule69 · Jan 17, 2015

The press test will work just fine if you know what feel you are after. Most people done't do enough briskets to know the feel. The toothpick or probe test is normally easier for most since they know if it probes like butter it is done.

This should be good.

Keep the pics coming.

Happy smoken.

David

scarps23 · Jan 17, 2015

I guess I was talking about the probe test. Not press. Called it the wrong thing. I've only taken brisket to temp and have not tried the probe test. Seems like every piece of meat is different. This brisket looked like a really good piece of meat. I'm pretty excited about how it turns out.

I was planning on wrapping in foil with nothing else. I know some will mop or add some liquid.

foamheart · Jan 17, 2015

That is one of the greatest draw-backs of the MES30, briskets and ribs just don't fit. BTW you can coil the ribs and they fit and cook fine in the MES30 whole.

I do the same thing with brisket, I trim across the flat, exposing the grain so I'm able to slice without thinking when done. The corner cut is usually about 3 or 4 lbs, I just grind it for chili. No better chili meat I know of unless your a butcher.

Sounds like you have a handle on it. Just remember the old adage, stick a fork in me, I'm done. time /temp is only a guideline, as mentioned above probe the meat when you are sure its done.

Allow to cool before attempting to slice or you'll have chopped brisket......

YOU know what to do, now its all about time and patience and leaving the door shut.

Bon Chance!

gary s · Jan 17, 2015

Nice, keep us posted, I'll be watching !

Gary

scarps23 · Jan 17, 2015

165.

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scarps23
Jan 17, 2015

bama bbq · Jan 17, 2015

Foamheart said:
That is one of the greatest draw-backs of the MES30, briskets and ribs just don't fit.

Evidently another drawback is the temp governor. I read where it's limited to 275*F. Some cooks benefit from med heat (350*F-ish).

foamheart · Jan 17, 2015

Bama BBQ said:
Evidently another drawback is the temp governor. I read where it's limited to 275*F. Some cooks benefit from med heat (350*F-ish).

Normally and electric doesn't go beyond about 300. Its a smoker, not a BBQ or a griller. Its all about what you want, ease of use with "supossedly" more accurate temp. control vice higher temps and fire tending. Its all about your personal choice.

I have had at least one electric since '82 and until recently there has been little or no changes. Now with the advent of digital, and cheap Chinesse manufacturing theres no telling what we will see next.

scarps23 · Jan 17, 2015

I've wrapped the point up in tin foil. Took off at 192. Did the probe test and it felt like butter. However the flat feels like it needs more time. I only have another hour to let it go before I have to wrap it up. Flat is up to 195. Hopefully it gets to where I want it. I know you can't rush it, but don't have a choice.

I ate a piece that I cut off the flat ahead of time to know which way to slice it and it was really good.

gary s · Jan 17, 2015

Keep the pictures coming

Gary

scarps23 · Jan 17, 2015

Only have pictures available now are tin foil. Will take some shortly once it has some time to sit. Getting antsy.

gary s · Jan 17, 2015

I'm getting hungry

Gary

scarps23 · Jan 18, 2015

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scarps23
Jan 18, 2015

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scarps23
Jan 18, 2015

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scarps23
Jan 18, 2015

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scarps23
Jan 18, 2015

I sliced it all and ate before I took pictures. I know. Forgot to do upfront. It was good. The chili this weekend should be really good.

Not any smoke ring but it tasted great so I'm not too worried about it. I think I've figured out brisket. I ended up taking the flat to 200.

gary s · Jan 18, 2015

Nice, Looks great good job

Gary

b-one · Jan 18, 2015

I'll take taste over ring any day! Nice job!

beefy bill · Jan 18, 2015

Looks awesome!

themule69 · Jan 18, 2015

Looks GREAT! You don't get much smoke ring with an electric. But OH well you can't taste the smoke ring.

Happy smoken.

David

15 pound packer brisket

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