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Brisket on the 4th of July

post #1 of 10
Thread Starter 

Happy 4th everyone!


I had a nice brisket flat from SC I popped in the MES for the 4th.


I recently bought an Auber temperature controller for the MES and it has made a world of difference with temp variations. I am very happy with the unit. Here is a link to some testing of the controller.


A little yellow mustard to get the rub sticking...





Some awesome rub...






Combo of apple and oak pellets for the AMZPS




I went temp monitor crazy on this one - 6 probes: 2 meat and 4 smoker box




I went with the Smokin Al fat basting method on this one, it really worked great.




At 190 IT I foiled to get ready for dinner.





Added a little Johnny's to the foil to keep the brisket moist.



Sliced up and ready for dinner.




Brisket, macaroni salad with mini shrimp, watermelon and pineapple chunks.


A great dinner for 4th of July 2016!



Thanks for looking!

Edited by redheelerdog - 7/4/16 at 6:45pm
post #2 of 10
Looks tasty! A whole lot of monitoring going on in that smoker!
post #3 of 10

Good looking brisket.  


You've got more probes on that brisket that a patient in the intensive care unit.   :eek:



post #4 of 10

Lookin' good!  I put a dual probe Auber on my Bradley, and it made all the difference.  I notice it especially with the mulit-temperature time cooks for hard smoked salmon. Comes out perfect every time. I think you'll be really happy with the PID

post #5 of 10

Looks like a perfect 4th of July meal to me!


Nice job!





post #6 of 10

LOL. Reckon you got a handle on that temperature podnah.


Looks yummy.

post #7 of 10

Nice Job !  Good looking Brisket I like those sides.  points1.png




post #8 of 10

Looks really good, really nice bark.. i think im going to try one soon

post #9 of 10

Red Glad to see this post brought back up I totally missed it That looks great Points




post #10 of 10

Beautiful brisket, bro!





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