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New Guy from New England

post #1 of 8
Thread Starter 

Hi Everyone,

 

My name is Mike and I live in Massachusetts. I bought my first smoker last October and have been smoking ever since. I picked up a MES 30", not the best but a great place to start. I picked up an AMNPS a few weeks back and it has given me the smoke flavor i have been missing. I plan to make the mailbox mod this weekend. So far I have smoked a small brisket, whole chicken, chicken wings, bacon, pork shoulder, pork tenderloin, sausage, burgers, hot dogs, bratwurst and corn on the cob. 

 

I do have a question everyone. I plan on smoking a whole brisket this weekend. Gonna start it on friday night around 9PM and smoke it over night. Problem is the size of the brisket. its gonna be too big to fit in my small MES. Should i just cram it in there since it will shrink up over the cook,  should i cut the flat in half and keep the point attached, or should i separate the point from the flat? I want to make burnt ends after the flat is done so i dont wanna mess that up. 

 

Thanks everyone!!

post #2 of 8

How much too big?  If it is just a few inches, I would trim off that portion of the flat and have a little fun with smoking that (different rub, faster cook time, wrapping it or not, etc.)  Since the trimmed off portion will cook much faster, pop that puppy in the smoker the next morning or so.

 

Good luck!

post #3 of 8

Welcome to SMF I have a condo in Attelboro 

Try laying flat and tie a string around it,making a bow it will flatten as it cooks.

Post some pics when you do

Richie

post #4 of 8
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Welcome to SMF I have a condo in Attelboro 

Try laying flat and tie a string around it,making a bow it will flatten as it cooks.

Post some pics when you do

Richie

Attleboro, exactly where I am. Gonna give it a shot when i start cooking her on friday. 

 

Thanks!!

post #5 of 8

Small world we live in,I'll be up their for the 24th and 25th.

Update your profile it helps if you ask a question getting good answers.Check out every ones friend

http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index#post_1149932

Bear only yses MES to smoke has some great step by step cooks

Richie

post #6 of 8
Thread Starter 
Quote:
Originally Posted by Uncle Eddie View Post
 

How much too big?  If it is just a few inches, I would trim off that portion of the flat and have a little fun with smoking that (different rub, faster cook time, wrapping it or not, etc.)  Since the trimmed off portion will cook much faster, pop that puppy in the smoker the next morning or so.

 

Good luck!

14lbs of beefy goodness. gonna be a tight fit so i may take off a chunk and save it. 

post #7 of 8

Welcome to the forum!

Since your going to make burnt ends.

I would just go ahead & separate the two & it should shorten the length enough to get them both to fit.

 

Al

post #8 of 8

texas.gif  Good morning and welcome to the forum, from a beautiful  hot and humid day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

 

 

Gary

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