Recent content by mobiledawg

I'm pretty new to this forum also, there is a ton of great advice and techinques on this site. Just have fun looking around. The best advice I can tell you about smoking  brisket on any type of smoker is get plenty of smoke to the meat in the first 5 or 6 hours and BE PATIENT, it's done when...

My brand new Costco does not sell packers and will not order it for me. All their other meat looks great. Much better than SAMS.

How about bark. I've very interested in having bark on most if not all of my smokes

That's what I meant pellet smoker. Still getting used to abrevations

I"m new to this forum and wish I had found you guys a couple of years ago. I have been smoking with a MES 40" for two years using water on every cook and using soaked wood chips in the unit for each cook. Well guess what, my meat always comes out juicy and tender (having been steamed for many...

The temp is 225. I'm using hickory wood chips and apparently not adding enough wood,put brisket in at midnight. Added wood several times before going to bed, at 5:00 am I added wood. Checked again at 8:00 am and the wood for some reason had not burned at all so I emptied the entire smoke box...

I did wrap this time. got none of the color that you got. I've been readying in other areas of the forum about AMNPS...thinking of trying that. Yours looks awesome

I am using the same smoker, MES, and basically the same methods. My brisket comes out tender and juicy everytime but taste and looks like it has benn steamed not smoked. No bark, no smokering, no smoky flavor, just a very tender very bland roast. I wonder if it is the smoker.

I have a MES that is driving me crazy. After purchasing a 17lb PRIME packer brisket, rubbing, injecting and smoking for over 19 hours, I was left with a very moist, very tender, piece of meat that tasted like it had been steamed. NO smokering, NO smoke flavor, NO bark, NOTHING that would...