I'd like to thank all of the smoke geniuses out here who helped me FINALLY get my MES 30" to work for me. Without your help, this smoker would have been in the garbage weeks ago. Anyway, this is a couple of pics of the brisket I smoked for 12 hours at 195 degrees last weekend for my get together here at the house. It was so tender we used plasic forks and knives...I used hickory chips and chunks and I am now the SMOKE GOD of the neighborhood. Thanks again for all the tips. You guys ROCK!!
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8/19/08 at 1:44am