- Jul 29, 2012
- 70
- 23
Got a new 20070115 Bluetooth MES40 on a great deal to replace my old original MES30.
Seasoned it for 6 hours and then grabbed some Brisket over the weekend. Picked up a 6lb flat from the local butcher.
Trimmed with about 1/4 inch fat on the bottom. Salt and pepper only.
225 degrees, in for 10 hours to 195. Pecan and Hickory. No water in the pan.
(stalling at 160)
Added a few italian sausages at 1PM to smoke for 4 hours, with apple wood. Steady climb to 174 and stalled for a couple hours. Powered through to 195 and pulled all.
All the splendor:
Not bad for a first smoke on a new one :)
Seasoned it for 6 hours and then grabbed some Brisket over the weekend. Picked up a 6lb flat from the local butcher.
Trimmed with about 1/4 inch fat on the bottom. Salt and pepper only.
225 degrees, in for 10 hours to 195. Pecan and Hickory. No water in the pan.
(stalling at 160)
Added a few italian sausages at 1PM to smoke for 4 hours, with apple wood. Steady climb to 174 and stalled for a couple hours. Powered through to 195 and pulled all.
All the splendor:
Not bad for a first smoke on a new one :)
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