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Help brisket too big for MES 30! - Page 3

post #41 of 57

Sorry, it's I-45 and 242 not 1488.   Thanks, Arlie

post #42 of 57
Thread Starter 
Quote:
Originally Posted by whistech View Post

I live between Spring and the Woodlands in Spring Trails.     The new Costco on 1488 and I-45 has Prime briskets or did last week end.     I really like their meat.
Thanks for the info on the briskets! I have sold a few homes in Spring trails very nice subdivision.
post #43 of 57
Thread Starter 
It was delicious and falling apart but not dry!! Thanks!!
post #44 of 57

Very Nice Job   Looks Great    Thumbs UpThumbs UpThumbs Up

 

points1.png

 

 

Gary

post #45 of 57

Great looking piece of cow there man!

post #46 of 57

She's gorgeous. 

post #47 of 57
Thread Starter 
Having one turn out this good is very motivating! I need to look into buying some knives one for trimming the fat before cooking and another for slicing it after the cook. I recieved compliments from my family and I pigged out myself. That went really smooth and turned out great well worth the $31 price tag. I have spent that at burger place with 3 of us. I fed 5 today and have plenty of leftovers for another couple of meals. Very happy with my MES 30 now!
post #48 of 57

Hey I'll give you a hint on the leftovers ---   What I do is cut me a chunk off right away, bag it and hide it in the freezer for later when I'm in the mood for brisket

 

Gary

post #49 of 57

Great looking smoke!

post #50 of 57
Quote:
Originally Posted by fa1321tx View Post

Having one turn out this good is very motivating! I need to look into buying some knives one for trimming the fat before cooking and another for slicing it after the cook. I recieved compliments from my family and I pigged out myself. That went really smooth and turned out great well worth the $31 price tag. I have spent that at burger place with 3 of us. I fed 5 today and have plenty of leftovers for another couple of meals. Very happy with my MES 30 now!

happy to hear it went well

 

for trimming the fat cap before smoking i use a Berkley Floating 6 Fillet Knife. works extremely well....  i also used this to separate the flat from the point (before the cook). i sharpened it before use, and i nearly cut my thumb off (i'm normally super cautious and have rarely cut myself) - so be VERY CAREFUL using a knife like this

 

only problem with this knife (and others maybe) is that it doesn't stay sharp

 

a well recommended knife for trimming the fat cap is a victorinox semi stiff boning knife

post #51 of 57
Quote:
Originally Posted by whistech View Post
 

I live between Spring and the Woodlands in Spring Trails.     The new Costco on 1488 and I-45 has Prime briskets or did last week end.     I really like their meat.

what do you guys pay for prime brisket?

 

i haven't seen it where i live (las vegas) and sams club has choice at $3.88/lb for packer and some insanely high price ($6.xx) for just the flat -which i'm really confused about, as i would think the flat would be the less expensive part

post #52 of 57
Thread Starter 

Thanks for the tip on the knives! I paid $3.29/lb for choice brisket at my local HEB they also sell ones that have been trimmed for $5.99/lb not sure what grade they are. I did not want to shell out big $$ since it was only my second try and the first one wasnt great.

post #53 of 57

Oops!  I have a 13.3 pound brisket.  Smoking at 225.  One and 1/2 hours per pound put me at starting just now.  I had to cut the brisket in half to fit the MES, but failed to consider the potential less time needed.  This was supposed to be ready at 10:00 tomorrow morning. 

Am I now looking at a brisket that will be ready in the middle of the night?  If so, can I reduce the heat to increase the time and be safe?

post #54 of 57
post #55 of 57

Thanks, Gary S.  Very informative!!

post #56 of 57
Thread Starter 
Anybody awake? The point of my brisket hit 195 but the flat is 175 and still kind of tough with a toothpick. Any suggestions?
post #57 of 57

Sorry, this is way late but I monitor temp in the Flat and when the flat is done the brisket is done. I suppose you could separate the Point when it is done and remove, but I don't. You can also remove the point when it is done before the flat and make burnt ends with the point. 

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