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New 30" MES

post #1 of 11
Thread Starter 
First post on the forum, I got a new Masterbuilt Smoker last week, we had reward points on our credit card so redeemed them for a nice MES, so can 't beat free. I had a cheapie Brinkmann then went to a Traeger pellet grill, which is great for some things, but decided I wanted to try this smoker. i'm going to jump in and do a 7# Angus brisket and I've been doing a lot of reading and watching videos and I'm confused but decided I will cook it at 235* using Hickory chips and wrap it in foil at 160* and see how it turns out for my first brisket. I've done a Prime Rib and 3-2-1 ribs on the Traeger and had. Good success but never a brisket.
post #2 of 11

Howdy & ----------:welcome1:

 

 

Sounds Like a Plan!!!

I would foil that anywhere between 160° and 170°.

 

You might like these helping hints:

Just click on "Bear's Step by Steps".
 
 
BTW: Since this was your first post----Welcome, and please stop at "Roll Call" and Say Hi, so you can be properly Welcomed.
 
Thanks,
 
Bear
 
post #3 of 11

Let us know how it turns out.  I haven't done a brisket yet but want to. I get confused with packer, point, flat, do you separate them or what?

I see those that wrap and those that aren't wrapped.

post #4 of 11
Thread Starter 

Thank you for the welcome Bearcarver, I will save your step by steps.  I'm anxious to try cooking this brisket, I will let you know how it turned out and post a picture, 

post #5 of 11
Thread Starter 

Thank you for the welcome Bearcarver, I will let you know how it turns out and post a picture.

post #6 of 11

Welcome to SMF!

Good luck with that brisket!

 

Al

post #7 of 11
Thread Starter 
I watched the video on the Masterbuiilt site and he put apple cider vinegar in the water pan, any thoughts on this?
post #8 of 11
Quote:
Originally Posted by RE Nickelson View Post

I watched the video on the Masterbuiilt site and he put apple cider vinegar in the water pan, any thoughts on this?


I never put anything in my water pan in my MES----It does more bad than good.

 

When I used to put liquid in, I tried Beer, Apple Juice, etc, and none of it ever added any flavor.

 

If you want to add some juice, like a mix of Apple Juice, Marinade, and BBQ sauce, add a few ounces to the package when you foil it, but I wouldn't put anything in your water pan. Check what I added in my Step by Step on my "Brisket Flat".

 

 

Bear

post #9 of 11
Quote:
Originally Posted by RE Nickelson View Post

First post on the forum, I got a new Masterbuilt Smoker last week, we had reward points on our credit card so redeemed them for a nice MES, so can 't beat free. I had a cheapie Brinkmann then went to a Traeger pellet grill, which is great for some things, but decided I wanted to try this smoker. i'm going to jump in and do a 7# Angus brisket and I've been doing a lot of reading and watching videos and I'm confused but decided I will cook it at 235* using Hickory chips and wrap it in foil at 160* and see how it turns out for my first brisket. I've done a Prime Rib and 3-2-1 ribs on the Traeger and had. Good success but never a brisket.


Remember the dry rub, even if it's just salt and pepper. I also like to brush on BBQ sauce during the last half hour or so. The last couple of times I smoked a brisket in my MES 30 after I removed it I kept it wrapped in foil and placed it inside a picnic cooler and then placed cotton towels over it. That enables the brisket to stay warm for hours as the juices recirculate throughout the meat.

post #10 of 11
Thread Starter 
OK, I did my brisket yesterday, applied a rub of mustard and Prime Rib Rub and wrapped it in plastic wrap and foul and put in fridge for the night, wasn't sure just how long it would take so I got up at 4:00am and got the brisket out of the fridge to warm up and started the smoker. I put the brisket on a little after 5:00am with a handful of Mesquite chips and went back to bed,,I added 3 more handfuls of apple chips throughout the morning. The brisket reached 160* around 9:45 so I pulled it off and wrapped it in foil with a mixture of apple juice and Worcestershire and put it back on and around 1:30 it reached 200*, at about 204* I pulled it off and wrapped it in a heavy towel anf placed it in a heavy styrofoam cooler. Our guests didn't arrive until 4:45 so I just keft it in the cooler, when I pulled it out around 5:20 it was still hot. Got to say this thurned out great, it was nice and tender and had great flavour, can't wait to cook something else in my MES.
post #11 of 11

Sounds great!

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