Help brisket too big for MES 30!
- Thread starter fa1321tx
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- Jan 10, 2015
- 90
- 15
Thanks for the info on the briskets! I have sold a few homes in Spring trails very nice subdivision.
- Jan 10, 2015
- 90
- 15
timberjet
Master of the Pit
- Jan 10, 2015
- 90
- 15
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!
ozsmoker
Smoke Blower
- Dec 23, 2014
- 78
- 12
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
ozsmoker
Smoke Blower
- Dec 23, 2014
- 78
- 12
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
- Jan 10, 2015
- 90
- 15
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.
larry tiner
Fire Starter
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?
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?
- Jan 6, 2011
- 26,255
- 4,705
larry tiner
Fire Starter
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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