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1st. Brisket

post #1 of 19
Thread Starter 
I have taken the recipe that Beer-b-q posted and made a Qview for ya'll.
Enjoy and I will post the progress.
Here is the ingredients of the mop, rub and slather.

close up of the meat label

after the slather and rub is applied and into the ref. to rest before the morning.

More pictures to follow after it is in the smoker.
post #2 of 19
Thread Starter 
It is 13 degrees outside today and I had to bring the MES inside last night to keep it warm. It warmed up to temp(240) in about an hour and is holding fine. I put the meat in at 9:15 and there is a nice thin smoke coming from the top. I will be trying DUTCH'S WICKED BEANS today as well. They will go on around lunch time above the brisket. If all goes well we should be having a great dinner. Thanks for looking.
post #3 of 19
Thread Starter 
I just sprayed the brisket with the mop and and it looks so good. It has been in there for an Hour and 45 min. The temp is at 140. Is this normal?
post #4 of 19
Well after reading your's, it looks like we're in the same boat. What was your temp when you started?
post #5 of 19
Looks like you are off to a great start. Looking forward to the Q-views.
post #6 of 19
Thread Starter 
I think I was at 48. I am 3 hrs into it and I just mopped it again and my temp is at 152. I am going to foil it once it hits 160 and keep it in there until it hits 190-200. The beans needed to be started, so I will check back in a bit.

Good luck with yours.
post #7 of 19
Thread Starter 
After 3 hours it is at 160 and it is double wrapped in foil. I also added the beans on the top shelf. Now I will wait until it reaches abot 190 and then remove the foil and let it sit for another hour to get as good a bark as possible.
post #8 of 19
One thing I've learned about my MES is that you don't need to do anything special to keep it warm if it gets cold outside. They're very well insulated. It really doesn't take any noticeably longer time to get to temp when its cold out. In fact, mine was covered with 3 inches of snow last night and I turned it on just to see if it would melt the snow off. After 2 hours, the snow had melted off only around the vent and the seals, but that's it.

If you're not sure about it, you can do what I did and just play around with it with nothing but water in there. Just drop your thermo probe into the water and see what happens and how long it takes under different conditions.

I just thought I'd share that with you and maybe save you some trouble and a mess later on (when your smoker gets smoked up inside).
post #9 of 19
Thread Starter 
[quote=ptbrauch;419542]One thing I've learned about my MES is that you don't need to do anything special to keep it warm if it gets cold outside.

I had trouble last weekend when it was in the low 20's. The heating element wouldn't turn on. I had an error code on the top that showed something like EAAF or something like that. It was due to the temp probe in the back being too cold. After a warm soak from a hot towel it at least turned on, but I ended up saving the brisket until today.
I will keep mine indoors the night before if it is supposed to be below freezing.
post #10 of 19
Hmm, I've never had that problem. I put a butt on last Saturday night and then the brisket this morning with no issues. I'll have to do a search and see how common that is. I definitely don't want that to happen when I'm ready to go.
post #11 of 19
Thread Starter 
Finally hit the 190 mark at 2:45. I unwrapped it and set it back in the smoker for one hour to harden up the bark. Then it will be into the cooler
Here is a pic just after I unfoiled it and put the juices in a dish to use later.

Here are my Wicked Beans

Thanks for looking
post #12 of 19
Thread Starter 
Here are the finished beans before I stuck a spoon in them. Oh I can't tell you how wonderful these are. Thanks Dutch for sharing this recipe!

post #13 of 19
Looking awesome. Can't wait to see the final shots of that brisket.
post #14 of 19
Everything looks great and all. But I just have to ask why did you put the probe in the beans or should I just ask what temp did you take the beans too. The brisket is coing along just fine and I too would like to see it sliced.PDT_Armataz_01_12.gif
post #15 of 19
Looking Great... Waiting for final Qview...PDT_Armataz_01_34.gif
post #16 of 19
Thread Starter 
I put the probe in the beans just to check the temp. I was worried about it sinking through to the metal and giving me a ackward reading. I left them in there for about 3 1/2 hrs and then pulled them. The probe reading was 188 degrees. They are fantastic and my sister in-law has already invited herself over to compare them against hers. I don't doubt these beans in the least.
The brisket will be sliced up around 6 pm and when we are done were going to a monster truck rally (1st. time) with the boys. PDT_Armataz_01_42.gif
post #17 of 19
Thread Starter 
Well after much worry, but faith that things would be edible and delicious we were not dissapointed. I let it rest for 2 1/2 hrs in the cooler and after the family got back plus an extra one after seeing pictures we sliced into our very first brisket. Even though there isn't a definite smoke ring, this thing was so tender and juicy we couldn't get enough. Thanks to Beer-B-Q for the rub and Dutch for the beans. What a meal and I can't wait for leftovers tomorrow!
Enjoy the final pictures.

and sliced
post #18 of 19
It sure looks great...PDT_Armataz_01_37.gif
post #19 of 19
Thread Starter 
Thanks Beer-B-Q! Leftovers today were great. I already have family members asking for the recipes.
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