- Feb 3, 2009
- 5,316
- 139
Started off with a 20 lb choice brisket . trimmed less than 1 lb of hard fat. Rubbed with SPOG and into the MES 40 @ 235 degrees. Using an AMNPS and after market apple pellets.
(The after market pellets do not work properly . They can't handle the heat and you get a complete burn through after the first row burns )
I smoked the brisket for 15 hrs and it was only at 180 degrees. It was 1:30 am and i was afraid that if i left it on and went to bed it would over cook.
Put the brisket on a full sheet tray ,uncovered w/ 2 cups of water in tray and put it in the oven at 170 degrees and went to sleep. woke up at 9 am . Brisket was holding steady at 160
degrees . reset the oven to 235 and slowly brought the internal temp up to 190. covered and rested for 2 hrs.
very long smoke / cook . Every one who tasted it says its the best brisket i have done to date. Flat is sliced and mama wants burnt ends so point is cubed and in the fridge to firm up.
smoke the ends today or tomorrow.
TBS and Great Smokes , Bob
(The after market pellets do not work properly . They can't handle the heat and you get a complete burn through after the first row burns )
I smoked the brisket for 15 hrs and it was only at 180 degrees. It was 1:30 am and i was afraid that if i left it on and went to bed it would over cook.
Put the brisket on a full sheet tray ,uncovered w/ 2 cups of water in tray and put it in the oven at 170 degrees and went to sleep. woke up at 9 am . Brisket was holding steady at 160
degrees . reset the oven to 235 and slowly brought the internal temp up to 190. covered and rested for 2 hrs.
very long smoke / cook . Every one who tasted it says its the best brisket i have done to date. Flat is sliced and mama wants burnt ends so point is cubed and in the fridge to firm up.
smoke the ends today or tomorrow.
TBS and Great Smokes , Bob
