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post #1 of 7
Thread Starter 
From central Texas using MES 40, done a few trial runs with fair results. Just got done assembling my mailbox mod and seasoning it. Going to be giving that set up a test run over night for some hopefully delicious brisket for the 4th.
post #2 of 7

Hello and :welcome1: to you.

If you like good 'que you hit the right place.

Remember pictures of your brisket are good things.

There is one rule that must always be followed though

and that is HAVE FUN.

 

       Ed

post #3 of 7
Thread Starter 
Anyone have any tips for the over night smoke. It's an 8.8 pound brisket flat. Plans are to eat at around noon on the 4th.
post #4 of 7

I have finally stopped trying to time a smoke to end at a pre-planned meal time. If I were you, I'd cook on the 3rd, refrigerate and warm the BBQ in ziplock freezer bags in a hot water bath.  

post #5 of 7
Give yourself 24 hrs in MES at 225.if it's done early wrap in foil and put in cooler stuffed with towels. That'll stay warm 4-5 hrs. Only do smoke for a few hrs in beginning and at end. When it stalls cooking around 170 don't stress unless your a few hrs out from showtime. In an emergency wrap in foul and crank up smoker heat to 275. I four alarm emergency put in foul and throw in oven at 424 to get to 200 ish IT. However, if you think 24 hrs you'll be fine.
post #6 of 7

:welcome1:

 

Glad to have you aboard!

 

Al

post #7 of 7

texas.gif  Good morning and welcome to the forum, from another hot 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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