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Richie - The probe was in the thickest part of the meat. I guess I'm just trusting the MES 30 digital readout is accurate... Okie - I did wrap in foil and place in a cooler for almost 90 minutes. I would've waited longer but after an 18.5 hour cook, I needed to taste the darn meat at that...

Thanks Okie. I can't say there was too much trimming that I did, as the fat wasn't much thicker than a quarter inch. Since I have a MES 30, I don't think I'll ever be able to smoke a whole packer (unless I get good at this and decide to upgrade!). My goal is never to open the door until the...

I use a Taylor thermometer that was only used once or twice a year before I got my smoker. Is this not very accurate? Should I upgrade? I will check out Wal Mart, thanks for the tip.

Thanks Al. I guess since a brisket is notoriously difficult, I should view this as a success for my first time since my wife liked it, but the meat was too dry for my liking, and I wouldn't have felt right serving it to guests without masking the dryness with sauce.

In my area near Boston, it's hard to find brisket, so when I saw a 6 pound flat for $4.99 a pound, a spent the $30 to give it a shot. Here's a pic after a little trim: Here's another pic after resting with a rub for 4 hours: I fired up my MES 30 to 225 degrees, filled my AMNPS with hickory...

Both of my shoulders were cooked at 225. This one was 9 pounds. If I had to guess, I'd say the first one was a little smaller. Good to know reheating after it is pulled is better than reheating, then pulling. Thanks for the info!

The first time I smoked a shoulder on my MES30, it went well; 11 and a half hours at 225 w/ 6 hours of adding wood chips, and it tasted great. This time it didn't go exactly how I expected. I purchased an AMNS, and after testing it on a rack of ribs last week, filled 1.5 rows to try for 6...