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First whole brisket in a MES30

post #1 of 15
Thread Starter 
Well, here we go......my brisket was about 6.8kg untrimmed, almost 15#. Trimmed off most hard fat and silver skin almost 3#. I split it along the fat seam (now it's the flat and point correct?) cuz I got a MES30 and the brisket was super long! Ground some whole spices (corriander, cumin, bay leaf, black pepper) and some additional flavorings (onion powder, garlic powder, paprika). Little bit of brown sugar to increase caramelization. First a liberal salting (coarse kosher) to the patted dry meat then rub application. Going 230F until required as there are multiple cut sizes in there. Wish me luck! Oh yeah, Apple wood and temp outside is about 44F
post #2 of 15
Thread Starter 
post #3 of 15
Thread Starter 
post #4 of 15
Thread Starter 
Two hours in and holding great temp, no spikes and wicked thin blue. Largest piece at 127F
post #5 of 15

Looks like your in for a real treat after a while.

 

Keep us posted as to how it turns out.

post #6 of 15
Thread Starter 


Turned out pretty good!
post #7 of 15
Thread Starter 


And now for supper !
post #8 of 15
Quote:
Originally Posted by homegrown heat View Post



And now for supper !

 

Juicy!  Looks mighty tasty to me.  Congratulations on a successful brisket smoke.

 

POINT!

post #9 of 15
Thread Starter 
Thanks @One eyed Jack family liked and I was pretty happy with the results. Probably could have used a little more smoke but seeing as this was my first smoke I used caution. But juicy as all get out!
post #10 of 15
Quote:
Originally Posted by homegrown heat View Post

Thanks @One eyed Jack family liked and I was pretty happy with the results. Probably could have used a little more smoke but seeing as this was my first smoke I used caution. But juicy as all get out!

 

If the famly

Quote:
Originally Posted by homegrown heat View Post

Thanks @One eyed Jack family liked and I was pretty happy with the results. Probably could have used a little more smoke but seeing as this was my first smoke I used caution. But juicy as all get out!

 

Happy family = happy pitmaster.  Better safe than sorry is not a bad approach, especially with something as expensive as a brisket.  Experience is a great teacher.

post #11 of 15

:points:hh nice job on the brisket,love them all meat meals LOL That does look super moist Thanks 

Richie

 

congratulation_graphics_2.gif 

post #12 of 15
Looks like you did great. points.gif
post #13 of 15
Quote:
Originally Posted by mowin View Post

Looks like you did great. points.gif

I guess I did I got a point and it wasn't my Brisket. Thanks 

Try getting in touch with a moderator maybe they can straighten it out.

 

Richie

post #14 of 15

Very very nice!!

 

Looks delicious!

 

Great job for a first time!!

 

:points:

 

Al

post #15 of 15
Quote:
Originally Posted by tropics View Post

I guess I did I got a point and it wasn't my Brisket. Thanks 
Try getting in touch with a moderator maybe they can straighten it out.

Richie
[/quote
Quote:
Originally Posted by tropics View Post

I guess I did I got a point and it wasn't my Brisket. Thanks 
Try getting in touch with a moderator maybe they can straighten it out.

Richie

Well. It been a long night. Wood boiler decided to go on vac.
Guess my eyes were still alittle foggy.
You deserve a point for all you contribute to the forum anyway. Point will be headed to the OP.
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