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Hey MES Owners

post #1 of 6
Thread Starter 

As some of you know i have been a Bradley user for years. In Dec i went to a 40" MES. The MES is a tad different than the Bradley.

 

Ok here is what i would like to know from y'all.

 

I have a 9lb packer i need to smoke this week. Would like your input on getting a better brisket from an electric smoker. Would really like some burnt ends and bark. If i have to i can use my GMG for a back up.

 

Thanks

post #2 of 6
Quote:
Originally Posted by nepas View Post
 

As some of you know i have been a Bradley user for years. In Dec i went to a 40" MES. The MES is a tad different than the Bradley.

 

Ok here is what i would like to know from y'all.

 

I have a 9lb packer i need to smoke this week. Would like your input on getting a better brisket from an electric smoker. Would really like some burnt ends and bark. If i have to i can use my GMG for a back up.

 

Thanks


​Rick welcome back, I would definitely have a backup ready. I plan on doing some Chicken Thighs and have my gas and charcoal grills ready to use. 

post #3 of 6

In my limited experience with my MES30, if you want bark, plan to cook it un-foiled for the whole time and use very little (if any) water in the pan.  Pork is easy to get a nice bark because most of  the time I use a rub that is sugar based. Beef is a different story as I do not use any sugar at all.   My method for brisket is to coat with yellow mustard and rub with coarse ground black pepper and let sit  in the fridge overnight.  In the morning fire up the smoker, rub meat with salt, throw it on and wait it out.  when the internal temp is 195-200 take it out, double wrap it in foil, wrap it in a towel, and throw it in a cooler until its time to serve. I like to leave all my meat in the cooler for at least an hour or two.

 

I'm sure GaryS or Bear will chime in, as they're the experts.

 

Happy Smoking!

post #4 of 6
Thread Starter 

Thanks guys.

 

When i see posts saying all electric smokers operate the same......Not

post #5 of 6

I do 225°-250° no water in the pan with AMNPS and leave the door closed. When it probes tender I cut off the point and cube for burnt ends. Then back in the MES on 275°

Happy smoken.

David

post #6 of 6
Quote:
Originally Posted by themule69 View Post
 

I do 225°-250° no water in the pan with AMNPS and leave the door closed. When it probes tender I cut off the point and cube for burnt ends. Then back in the MES on 275°

Happy smoken.

David

 

 

yeahthat.gif

 

I don't do a lot of Brisket, but that's basically about it.

 

Bear

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