Hey guys, I know this forum is already full of first briskets, but I felt compelled to add mine. Just finished dinner.
12lb. Beef Brisket in a 30" MES (If the beef had been ANY bigger, it would not have fit in the smoker.)
I used the Jack Daniels Beef Rub, but I didn't think it had enough salt so I augmented it with some kosher.
Let it smoke at 235° until it hit the stall at 163°. Then upped the heat to 255° until it hit 175° and finished it off at 235°.
Pulled it at 193° and wrapped in foil and let it rest.
Also, I thought using 2 thermometers would help me get a better idea when to pull it. Turns out, the built-in probe on my MES failed during the smoke. Thankfully, I had the other to fall back on.
Am I just kidding myself, or is that the beginning of a smoke ring?
Just thought I'd share.
It was tender and moist and delicious.
It was also enough to feed 25 people, or so. (I was smoking it for just 4...)