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...)
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...)
