Recent content by mike281

Do you fill the water pan? What temperature are you smoking at and for how long? Cooking low and slow will tend to dry things out but not to the point where it's a problem.

Those pictures were from today after it sat sliced overnight.  I think the splotchy parts were from where air migrated through between the muscles and oxidized it unevenly.  After I sliced a few more rows deep the color was consistent. It was more a whitish grey last night when I cut it, but I...

It turned out really well. I only let it rest about 45 minutes, but I should have left it longer. What can I say...I was hungry! It was just a bit more firm than I would prefer but still juicy and delicious.

Thanks! I turned off the smoker at 196 IT. People say a toothpick should go in like butter. I used a kebab skewer and it had just a little resistance. I'm hoping to it will be enough that slices won't crumble. The brisket is resting now inside the turned off smoker since I don't want to mess...

Wrapped it in foil at 167 IT

Looks like it turned out pretty well.  I am hoping mine will finish soon enough tonight that if it is good I will go pick up another brisket to throw in the freezer.  The sale ends today and the usual price at my local walmart is $3/lb for select so $2/lb for choice is pretty hard to refuse.

Thanks for the comments. I'll keep updating as I go. It's at 155 IT right now. The surface is still moist so I won't foil yet.

3 hours in and the internal temperature is reading 117 F It smells amazing and looks great too

Before I get into what I'm doing, I'd like to give a thank you to everyone who contributed to the "lets talk brisket" thread. I read every page of that and I'm hoping that it has prepared me enough that my first brisket will be a success! I started with a choice packer that I picked up at my...

Hi, I have the MES 40, but they are pretty similar to the 30.  I will share a few things I have learned about getting a good smoke out of it. Start with a full load of wood chips in the tray when you turn it on.  A full load is the the loader tube loosely filled to level with the sides. You...

If you find that your meat is getting too dry, then add water to the pan.  I think this would be more important if you are smoking somewhere with low humidity.  A smoker, unlike an oven, is designed to cycle air through it and if that air is dry it can act as a dehydrator. In my opinion it is...

I removed the 2 screws on the left side and the 3 screws holding the round piece to the wall on the right side and then cut out part of the heat shield with a tin snips.  I did a pretty crude job of cutting since it is out of sight.  It did increase the smoke output and I am happy with the mod...

Thanks for all the nice welcomes.  I'm enjoying this forum already!

Yeah, I just got home from the store.  The ad made it seem like it was the weight per slab.  At 0.88/lb I decided they were way overpriced.  Your description of the apparent "butcher" is spot on, those things looked so mangled it was ridiculous 

Hey everyone, I am Mike from south Louisiana.  I just picked up an MES 40 the other day from Academy for two fiddy on sale.  I love smoked meat and thought it was time to start smoking my own.  I don't have much experience with smoking but I am an all around good cook so I hope to become good...