Originally Posted by Brickguy221
Rick, I have a Son that lives in CA. He taught me the Mesquite - Pappys thing a few years ago as it seems that is one of the favorites in CA. I have heard the Tri-Tips originated and CA and became so popular that they began moving East, true or not, I have no idea.
We have been smoking our steaks with Mesquite in the MES for the 2+ years we have had this Smoker. Love it that way as they come out so perfect every time. More perfect than on the charcoal grill.
I haven't smoked Beef Briscut yet, mostly because you can't buy one that weighs less than 10-12 lbs and up around here. I want one like 4# and they don't have them that small here, so that should it turn out bad or I don't like it, Yeah, I could cut one in half and freeze the other half, but if I didn't want to do it again, then I would be stiuck with a piece I didn't want. I am not out all that much. When I decide to try Briscut, I will be seeking your and Bear's advice on how to do it.
Haven't tried Cheese yet either as I have no idea how-where to start ... sigh
Brickguy, in central California there's a beautiful town called Santa Maria. It used to be a small town but like almost all things California it's a LOT bigger than when I first drove past it some 50 years ago. If you ever read about Santa Maria Tri-Tip it started here over mesquite wood. Steven Raichlen has a recipe for it but it appears you've already got it down on your own.
I've never smoked a steak in my life so, on Father's Day I'm going to try it and risk losing the love of my daughter if I screw it up.
I see you live in Oklahoma. Do they have any Kroger or Kroger-owned stores or Safeway stores in OK City? In most supermarkets you can't find a brisket flat that weighs over 7 lbs. If I want a big, honking brisket with both the point and flat I go to Costco. Brisket's the easiest meat in the world to smoke in an MES. Apply the rub, choose the wood pellets to fill the AMNPS with, get everything started and go to town. Using a therm like the ET-733, your only job for about 6 hours is to monitor the smoker and IT temps. At about 6 hours or when the brisket IT is 160-175° you foil it with some foil juice and cook it to an IT of 200°. At that point I unfoil and mop it with BBQ sauce for about 30 minutes and you've got outstanding real deal BBQ brisket. I've sure you've read my multiple posts bragging about how well mine turned out. I cooked it 11 hours but it may have been done an hour sooner.
As for cheese, once again the AMNPS is your friend. You can fill it with hickory or apple wood or whatever you want in whatever combo you want but those are the two classic smoking woods for cheese. What Todd recommended--and what I do--is fill a couple of half gallon plastic milk jugs with water ( I fill them 1/2 to 3/4 full) and stick them in the freezer. Even with cold smoking the pellets will generate enough heat to soften or partially melt the cheeses. This past winter I bought a couple of Qmatz from Todd which will prevent the cheeses from sinking through the racks. I've tended to smoke the cheese a couple of hours too long. By then the ice had melted back into water and was no longer good for keeping the temp down. Anyway, I fill the three top racks of my MES 30 with cheeses. All I've smoked up to now has been mozzarella (not the fresh stuff) and sharp cheddar. Next time I'm going for Gouda, Edam, Jarlsberg, and Provolone. You can produce smoked cheese in a MES that's as good as anything you can buy in a supermarket.
Yes, when you're ready to try brisket and cheeses Mr. Bear and I will be happy to help. As in most things with my MES, I know what to do and what not to do.