My first brisket smoke

Discussion in 'Beef' started by jp smokes, Jun 2, 2013.

  1. I've got my packer cut brisket rubbed and in the MES40 and my AMPS is loaded with oak pellets. I'm making Chef Jimmy's au jus recipe also. Planning on turning the point into burnt ends. Q-View incoming!

    Rubbed and ready:

    Mirepoix ready to go:

    In the MES:

    First update: Had some battles with my AMPS going out, but looks to be finally dialed in. IT is in plateau country at 160 degrees. I snuck a quick picture.

    Refilled the AMPS and grabbed another picture:

    Pulled out at 185

    Slicing the point for burnt ends:

    Ends ready to go back in:

    Finished flat. Was a little less moist than I wanted, but the au jus took care of that:
    Last edited: Jun 2, 2013
  2. Now battling with my MES to get it to actually be 235 degrees...
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looking great so far!  Good Luck!  [​IMG]

  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looking Good so far...keep the Qview coming!

    Last edited: Jun 2, 2013
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I'm in. . .[​IMG]

    Tell us how the MB40 operated for you...and send lots more Q-view.
  6. Looks tasty!!
  7. Had the temp pretty well dialed in for most of the day, but its been running high the last little while.
  8. Hit a second plateau at 180, dipped to 178, and now back at 180.
  9. Brisket was a hit with the family. Just waiting on the burnt ends now.

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