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  1. brisket6.JPG

    brisket6.JPG

    • Motorguy
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    • Album: Brisket Failure to Success!
  2. brisket5.JPG

    brisket5.JPG

    • Motorguy
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    • Album: Brisket Failure to Success!
  3. brisket4_5.JPG

    brisket4_5.JPG

    • Motorguy
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    • Album: Brisket Failure to Success!
  4. brisket4.JPG

    brisket4.JPG

    • Motorguy
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    • Album: Brisket Failure to Success!
  5. brisket3.JPG

    brisket3.JPG

    • Motorguy
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    • Album: Brisket Failure to Success!
  6. brisket2.JPG

    brisket2.JPG

    • Motorguy
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    • Album: Brisket Failure to Success!
  7. brisket1.JPG

    brisket1.JPG

    • Motorguy
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    • Album: Brisket Failure to Success!
  8. Motorguy

    Beef Brisket Failure

    mowin: It started out about 11 pounds, but I trimmed it out and also had to cut it down a bit as I was using my MES30 and it wouldn't fit. Jeff
  9. Motorguy

    Beef Brisket Failure

    Hi Dave Your thoughts make sense. I was concerned that after 15 hours on a 5 pound brisket, it was going to be overdone, but I saw in a number of posts that IT is the key and 195-200 is the number. Not having done a brisket before, and what I've heard about them, it made sense to stick to the...
  10. Motorguy

    Beef Brisket Failure

    Hardcookin, I double checked both the food and the smoker temp probes against my thermapen and another backup unit I have. The probes for the Maverick check out with correct readings.  Good thought though and thanks for the reply.
  11. Motorguy

    Beef Brisket Failure

    Thanks Sport45.  I use the smoker temp probe on my Maverick because as you say, the MES 30 is about 20 degrees off. I'm pretty sure I held a temp range from about 205-215 during the entire process. As you note however that might be a bit low still. I appreciate the reply as it's always good to...
  12. Motorguy

    Beef Brisket Failure

    I’ve been wanting to try my hand at smoking a beef brisket for some time. After seeing on of Jeff’s emails on doing a brisket, I decided to go for it. After doing a bunch of research here and other places, I picked out a packer brisket, trimmed it down as a number of smoking experts suggest, and...
  13. Motorguy

    Power went out

    Thanks...I went ahead and they just came off the smoker. Look and taste fine.  I just didn't know if going up and down in temp while smoking would be a bad thing. Hooray for Cure#1... I appreciate the help. Jeff
  14. Motorguy

    Help..power went out

    I did use cure and the power went back on. IT got to about 92 on the sticks. As soon as I got the power back to the smoker, it raised pretty quickly to where it should be. So far all is well. Thanks for your response.  I'll be the Guiney pig when they are done...tough duty.... Jeff  
  15. Motorguy

    Help..power went out

    Just posted this in the Food Safety Forum but thought i would post here too. In the middle of doing a 5 pound batch of beef sticks on my MES 30. Power went out about an hour ago. At thzt time the IT was 113. Now down to 99 degrees. The power is supposed to be back on in about 45 minutes...
  16. Motorguy

    Power went out

    In the middle of doing a 5 pound batch of beef sticks on my MES 30. Power went out about an hour ago. At thzt time the IT was 113. Now down to 99 degrees. The power is supposed to be back on in about 45 minutes. Question is are the sticks dead or can I restart the smoker and continue until done?
  17. Motorguy

    Keeping pulled pork moist

    Thanks JJ.  Great ideas as I have to do the cooking today. I only have one smoker, an MES30 and can't do ribs and pork at the same time. I want to do the ribs tomorrow for turn in.  You finishing sauces sound perfect.  I appreciate your input. Jeff
  18. Motorguy

    Keeping pulled pork moist

    Never thought of that. I can vacuum pack, but for just overnight would it be worth it? Interesting idea and might just work. Thanks. Jeff
  19. Motorguy

    Keeping pulled pork moist

    I found myself signed up for the local bbq competition this weekend. Not a problem except I got entered into both ribs and pulled pork. I only have one MES 30 smoker.  My thought is to do the pulled pork tomorrow and the ribs on Saturday as turn in is 3:45pm.  My concern is how to best keep the...
  20. Motorguy

    Maverick 732 just failed me!

    I hadn't heard of the IGrill thermometer. I'll have to check it out. Thanks. Jeff
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