or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › MES 13lbs. brisket
New Posts  All Forums:Forum Nav:

MES 13lbs. brisket

post #1 of 14
Thread Starter 

Hi,

 

I'm trying another brisket today.

 

 

 

 

 

 

I started it at 6:30AM at 225 degrees. I'm getting ready to wrap it, the IT temp is162 degrees. I'll let it have a little more smoke because the AMPT is still smoking. It got to 162 in just 3.5 hours. I trimmed it real good but may have made a mistake by separating the point from the flat (thought I needed to cut it to fit in the MES 30). Maybe I should have just cut it in 1/2 just to the right of the label in the picture above. I guess I'll see when it is done . The point is way tenderer than the flat right now or at least it felt that way when inserting the temp. probes. I'll post some more pictures as it goes. I was thinking it would take way longer than this to get this high an IT. Anyway hopefully I'll be eating some tender moist brisket tonight!

post #2 of 14
Thread Starter 

Here they are after being rubbed and refrigerated overnight.

 

 

 

 

 

Here it is in the smoke.

 

 

Here they are right before I wrapped them (IT 165)

 

 

The pan under the meat is full of beef broth, apple juice, apple cider vinegar, and some of the trimmed fat which we strained and added to the wrapped meats. I guess I'm on cruise control until the IT gets up to the 190's so I can start to toothpick test for tenderness. :icon_biggrin:

post #3 of 14
Lookin tasty Tom ! icon14.gif
post #4 of 14

Great looking beef so far.  Keep the Q View coming! 

b

post #5 of 14
Looking good, Nice smoke! points.gif
post #6 of 14
Thread Starter 

The point is at 200 degrees IT, the flat is at 189 IT. The point is feeling pretty tender, the flat is not yet. Not sure when I'll pull the point out but it may not be very long. It has only been in there for 7 hours. I'll probably wait for 205 and then rest it in a cooler wrapped in towels for an hour or two. Every time I go out there I just want to tear open the foil and eat a big chunk. :icon_twisted:

post #7 of 14
Quote:
Originally Posted by Tom 178 View Post
 

The point is at 200 degrees IT, the flat is at 189 IT. The point is feeling pretty tender, the flat is not yet. Not sure when I'll pull the point out but it may not be very long. It has only been in there for 7 hours. I'll probably wait for 205 and then rest it in a cooler wrapped in towels for an hour or two. Every time I go out there I just want to tear open the foil and eat a big chunk. :icon_twisted:

 

Since you have the point separated, you might think about doing some burnt ends.  Pull the point from the smoker, cut into 1 inch cubes, throw them into a pan with some sauce and some more rub and put them back on the smoker.

 

You're taking the flat to probe tender, right ?

post #8 of 14
Thread Starter 

Demosthenes9- I did try to go for probe tenderness on the flat but I guess I went to long as it was dryer than I wanted. It was still edible but not like the pros :icon_redface:. I did learn that keeping the point on is probably a better way even if I have to cut it to fit it in the MES 30". I think I'll try cutting it vertically instead of horizontally next time. I did eat a bunch of the flat last night and with a little au ju and some bbq sauce it was real good. The tenderness was very good the moisture was not so good :icon_smile:. I did not try the burnt ends but I may throw some on real quick while todays Tri-tip and cherry bombs are in the smoker.

 

Here is the point

 

 

point cut

 


Here is the flat

 


Flat cut

 

post #9 of 14

Yeah, looks like the flat was just a bit over done.  Great idea using sauce and au jus to try and fix it up.  Good luck on the tri tip.

post #10 of 14
I have a MES 30 and put 12 lbs brisket in diagonally with a little foil between the meat and walls of the smoker for the first few hours. Then when it shrinks a little remove the foil and finish ur cook. Works wonderfully
post #11 of 14
Thread Starter 

I will have to try that Ajsmokes, thanks!

post #12 of 14
Quote:
Originally Posted by Tom 178 View Post
 

Demosthenes9- I did try to go for probe tenderness on the flat but I guess I went to long as it was dryer than I wanted. It was still edible but not like the pros :icon_redface:. I did learn that keeping the point on is probably a better way even if I have to cut it to fit it in the MES 30". I think I'll try cutting it vertically instead of horizontally next time. I did eat a bunch of the flat last night and with a little au ju and some bbq sauce it was real good. The tenderness was very good the moisture was not so good :icon_smile:. I did not try the burnt ends but I may throw some on real quick while todays Tri-tip and cherry bombs are in the smoker.

 

Here is the point

 

 

point cut

 


Here is the flat

 


Flat cut

 


Nice job Tom!  b

post #13 of 14

W ell , Tom . I guess I'm the Wild Card around here , I do not wrap the entire cook . Anything  :confused:

I cook @ 225*F and once in the Smoker , it stays until my Probe  reads 200*F, or probe tender ( which may be until 205*F) /or the temp. for that food I'm cooking.

 

  Ribs...

 

  Butts...

 

  Brisket , anything . and . . .

 

  It falls apart...

 

 

Have fun and . . .

post #14 of 14
Thread Starter 

oldschoolbbq- that is what I want, just does not come out like that from the electric, yet. I'm not sure what I can do but I'll try to do it like yours and see if the electric smoker can do it.

 

Thanks!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › MES 13lbs. brisket