Brisket on my MES 30 (2nd attempt) pics included

worm304

Meat Mopper

Original poster

Jul 12, 2016

283

177

• Oct 6, 2016

• #1

So I did a smaller brisket flat a few weeks ago and decided to go larger and grabbed one from SAMs.  Just shy of 8 lbs.  Trimmed her up, SPOG'd it around 5:00 a.m. and got her going at 250 degress around 6:00.  I wanted to do it at 225 but I can't seem to get solid smoke going at anything less than 250.  I didn't foil and it finished at 200ish degress around 3:00. Put her in foil and rested for about 2 hours.  It was pretty solid but I am still looking to get it a little less dry.  Not that it was too dry but am still searching for a really juicy brisket. I did foil my last attempt but this one was actually better.  Hope you enjoy .  

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Reactions: Bearcarver, SmokinAl and heubrewer

crankybuzzard

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Jan 4, 2014

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Montague County, TX

• Oct 6, 2016

• #2

That looks like it turned out really good from here.  My 2nd brisket DIDN'T look nearly that good.

One question, did you cut across the grain?  It may just be the pic, but it looks like you cut almost with.

 

worm304

Meat Mopper

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Jul 12, 2016

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• Oct 6, 2016

• #3

Thanks!!! I scored the fat cap across the grain so I knew which direction to slice... I think I screwed up the first few cuts then switched.. Now that I look at it, it seems I wasn't quit perpendicular with the grain but somewhere in the middle... Next time I'm going to do 225 and see if I can get the smoke I need... Planning on going pellet grill soon and saying buy to the MES... I'll make it work for now. Possibly with an amazn.

 

SmokinAl

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• Oct 7, 2016

• #4

It sure looks good from here.

Brisket is not an easy meat to cook & get it right.

I think you did a great job!

Point to you!

Al

 

worm304

Meat Mopper

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Thread starter

Jul 12, 2016

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• Oct 7, 2016

• #5

Thanks, Al! I literally put it in and didn't open the door for about 5.5 hours.. My probe thermometer broke so I opened the door to check it and it was at 175, so I decided to let it ride. Check back about 2 hours later and it was 190ish... Another hour and it past the toothpick test so I pulled it to rest... less effort seemed to pay off as compared to my first attempt.

 

heubrewer

Meat Mopper

Jun 9, 2014

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Chicago Area

• Oct 7, 2016

• #6

Briskets are so easy in the MES.

A tip that works for me is to max out the wood chip holder (not the tube bit the tray itself) until it can barely slide in. Then I run that for several hours. I then open the smoker dump out the embers in a container and repeat.

Since i smoke overnight the 2nd load takes me to completion.

 

worm304

Meat Mopper

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Jul 12, 2016

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• Oct 7, 2016

• #7

Never thought of that method... Thanks!!! Will def try!!

 

Bearcarver

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Sep 12, 2009

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Macungie, PA

• Oct 7, 2016

• #8

Looks Real Good, Worm!!

----

Nice Job!!

Your MES and an AMNPS will be a Match made in Smoker Heaven!!

Bear