Recent content by mister j

I think you're right, because it didn't really pass the pull test either. I've read that some leave it on until 200. Any thoughts on resting the flat while the burnt ends cook?

Hey everyone, I started smoking last year with an MES 30, and I'm doing my early research for next grilling season. I've made a few briskets so far, and attempted burnt ends a few times. The burnt ends came out great, but the slices from the flat ended up a little dry. Here is what I did: I...

I have a remote thermometer. I just didn't want to poke into the brisket, but I now realize that's silly. Kind of a dumb question; is it ok to take the probe out to wrap the brisket? I'm not sure if I should take it out or wrap around it. I was wondering if removing it would cause juice to...

Thanks for the input. I will certainly look into that link. That sidebox sounds pretty cool. It was more tough than dry. The meat still had a decent moisture to it. I'm going to try it again with the probe and less spraying.

Yes, I realize that after the fact. I've been reading Aaron Frankin's book and watching his YouTube videos, so I've been using his methods as a guideline. I wanted to try not wrapping because I've read that has the best bark and smokey flavor, and that spraying can help retain its moisture. I...

Hello everyone. This is my first post on this site. So, I recently smoked my first brisket (a 12 lb packer cut) in a MES 30. I had to cut a decent amount off of the flat just to fit it in. I also cut a little off of the point, but I don't think I will do that next time. All in all it wasn't...

I'm Jason from Chicago. I'm pretty new to smoking. Thus far I've used a Masterbuilt 30" electric smoker. I also have a cheap offset smoker that I will start using eventually. I found this post through several google searches. I'd post general smoking questions to google, and this forum...