Samples from my previous brisket smoke got shared with a couple of folks who asked that I smoke some for their Easter dinners. Given their commitments for Sunday the orders would have to be picked up today (Saturday) and reheated for the dinner.
Things started off a little shaky as it was a very windy day and I could not get my MES30 temps under 270 degrees. I had the controller on the unit at 225 and I didn't want to go lower than that for fear that the controller wouldn't let the element get hot enough to smoke the wood chips. I have the AMNPS but I wasn't able to test it and I didn't want to risk it with an order for someone else so I had to stick with the standard chip loader.
I used an ~8lb and ~15lb Choice packer; used my standard rub and started with the last of my hickory chips and then switched to mesquite when those ran out.
I was worried that the higher temps would have a negative impact but other than cooking much faster than normal everything turned out perfectly. I foiled at 160 IT and the small one was pulled from the smoker at just over 6 hours with an IT of 190 and probed tender in several spots and the big boy was done a couple hours after that. I wrapped them both in towels and placed in a cooler for a couple hours to rest and everything turned out great! My customers should be very pleased!
I didn't get any prep pics but here's what I do have...
About 3 hours in
The small one ready for slicing
Sliced up rather nicely
All trayed up and ready for delivery