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LET'S TALK BRISKET!!
Do you wrap part way into the smoke? That may be the culprit. I have an MES and smoked about a dozen briskets this year. I don't claim to be an "expert" but I know my MES pretty well. I set the smoker to 235F use fruit wood of some sort (cherry (favorite), orange, apple etc) and don't open... -
How many briskets can I smoke in an MES 30 at once?
About foiling, I NEVER foil anything in my MES. I will foil after pulling if I need to put in a cooler, but never during the smoke. I have heard it knocks off some time, but I would rather have the bark and smoke flavor. I foiled ribs one time, right after I picked up my MES and they were the... -
Brisket on the MES
- heubrewer
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Brisket on the MES
Have not posted in a while so I thought I would add a pic of my usual split packer on my MES setup. This one was a smaller 12lb USDA Prime Packer from Costco. Seasoned with Montreal Steak Seasoning and put on the MES. The point half went on first then I added the flat half about 2 hrs later... -
How many briskets can I smoke in an MES 30 at once?
Sorry but I am late to this post, but I put 27lbs of meat in my MES without it breaking a sweat. One 15lb brisket and two boneless pork shoulders that weighed 12 pounds total. I dont see where 30 would be an issue from a weight perspective. I would be more concerned about physical space... -
First timer- 3-2-1 ribs
Congrats on the smoker. From your post you will enjoy it immensely!!!! Personally I like to smoke EVERYTHING in my MES without using foil. The only way to tell if you like a particular flavor is to experiment. Personally I like fruit wood for all meats. This includes: Cherry Peach Apple... -
Brisket Score with Q-View or Split Packer in an MES 30 with Q-View
Thanks all. As you know, the burnt ends are like eating candy on a bun. Best -
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First Attempt at a Pork Loin
I agree just because you CAN pull at 145F doesn't mean you SHOULD. Personally I take pork loins to 150F to 155F, gives it a firmer texture and still very moist and juicy. Nicely done, corn looks wonderful. :points: -
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Sweet Ribs
I only wrapped ribs one time in my MES and our family thought they were good but same comment. Light on the smoke. Next time smoke without wrapping, if doing baby backs I jokingly call in the 5-0-0 method. Seriously the MES hold enough humidity that the ribs will not turn out dry. I add... -
Corned beef brisket
Other than increasing the temp of my smoker to 235F everthing else is the same See link http://www.smokingmeatforums.com/t/164554/fathers-day-pastrami-first-one-with-qview Our family really enjoys then and they are great when you can find them on-sale Best -
LET'S TALK BRISKET!!
You do not need to cook that high to cook brisket. I have a MES 30 and I set it ot 235F, for the entire cook. In reading the posts and taking note when I just cooked mine I offer a few suggestions. I have only done about 8 briskets in less than one year but I have not had a dry or tough... -
Brisket Score with Q-View or Split Packer in an MES 30 with Q-View
Hot off the smokers last set of pics Thanks everyone for reading, posting and for the points. This was oned of my best smokes, all because I had time to do the burnt ends the next day. Now dinner and cleanup Best -
Brisket Score with Q-View or Split Packer in an MES 30 with Q-View
A couple of more pics, this is Q=View right Here is my setup for the burnt ends ZOOM
