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Daughter of Carniverous Maximus-Companion Post

post #1 of 13
Thread Starter 
A couple of years ago I posted Carniverous Maximus, Maxing out the MES.

To celebrate my daughters 12th birthday we are having a small get together this weekend. Hence "Daughter of Carniverous Maximus"

My daughter wanted brisket (proud daddy yahoo.gif, and I figured I would throw on a shoulder as well.

The shoulder just went on.

Running the MES at 245F loaded with cherry chips for the entire smoke.

Here is the shoulder rubbed down with "Riley's" Seasoning

The 14.5 lb brisket is still in the fridge sitting. I rubbed it down with my own mixture of equal parts granulated garlic, granulated onion, season salt and fresh ground black pepper

Total weight of meat in the MES 30. 22.5 lbs

Will post in the Pork forum as well

A BIG THANKS to all who served our country on this and every Memorial Day

HEU Brewer
post #2 of 13
Thread Starter 
Just added the brisket

post #3 of 13

Happy birthday to your daughter!  That is looking great so far!


:popcorn  Mike

post #4 of 13
Thread Starter 
Took the brisket out after a 15 hr smoke. As I posted in the Pork forum, the MES somehow turned off, perhaps a power dip. Anyway I was able to catch it and was able to restart the MES. After it turned on it said it was at 150F.

All said a very easy smoke. THe brisket is resting, plan on cubing most of it up and making "burnt ends", my daughter's favorite.

Will squirrel away a section for myself for slicing. biggrin.gif

Both brisket pieces right out of the smoker.

Should note that these and the shoulder were smoked un-wrapped over the entire smoke. My opinion is that the MES is basically a giant wrapper, so I really don't see the need to wrap anything. Of course everyone knows about "opinions"

post #5 of 13

Looks awesome!  :drool



post #6 of 13
Thread Starter 
Since we are having sammies, I sliced/chopped the point, It is so tender and flavorful I am not going to sauce it.

I cubed/chopped up the flat and and will do my "reverse burnt ends" with those.

Sliced a piece to see how it held up. A hare bit "too tender" but no complaints here.

Making my burnt ends sauce which is Sweet Baby Ray's original sauce diluted with white wine and water.

Sliced flat. So easy to make yet so flavorful.

Sliced/chopped point. More tender and flavorful than fillet.

post #7 of 13
Thread Starter 
For burnt ends, or my reverse burnt ends, I get out my 22" Weber kettle.

Used mesquite charcoal and a couple of mesquite wood chunks

Just took them off after about 45 min or so

We will have some tonight then into the fridge for tommorow's party

Thanks for watching

Happy Memorial Day

post #8 of 13
Thread Starter 
Originally Posted by mike5051 View Post

Looks awesome!  drool.gif


Thanks, I have learned so much from the people here.

Can't think of a better way to celebrate holidays/birthdays than with a good brisket or pork shoulder smoke.

I don't make briskets that often, about 6 times a year or so, I do, I am amazed just how flavorful and EASY it is.

Yes I use a MES, but smokiing is so forgiving, I tell people that grilling steak is much harder, your window to mess things up is so small when grilling. Smoking, you have such a huge timeframe you really can't get it wrong.
post #9 of 13

Very nice!





post #10 of 13
Looks great!
post #11 of 13
Thread Starter 
Thanks Al, thanks b-one

Party was yesterday and all of the brisket is all gone. Had lots of compliments on my "reverse burnt ends" still have about half of the shoulder left.

Since my smoke finished the day before we simply reheated everything. We did this for convenience, however giving the meat a 24 HR rest to let the flavors come together was an even better reason

Will be my SOP going forward.

post #12 of 13

Marvelous Major Meat Meal! 


If you do this for birthdays, would you like to know when mine is?





post #13 of 13
Thread Starter 

Thanks for the points and compliments. Love smoking brisket for special occasions
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