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MES 13lbs. brisket
The point is at 200 degrees IT, the flat is at 189 IT. The point is feeling pretty tender, the flat is not yet. Not sure when I'll pull the point out but it may not be very long. It has only been in there for 7 hours. I'll probably wait for 205 and then rest it in a cooler wrapped in towels for... -
MES 13lbs. brisket
Here they are after being rubbed and refrigerated overnight. Here it is in the smoke. Here they are right before I wrapped them (IT 165) The pan under the meat is full of beef broth, apple juice, apple cider vinegar, and some of the trimmed fat which we strained and added to the... -
MES 13lbs. brisket
- tom 178
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MES 13lbs. brisket
Hi, I'm trying another brisket today. I started it at 6:30AM at 225 degrees. I'm getting ready to wrap it, the IT temp is162 degrees. I'll let it have a little more smoke because the AMPT is still smoking. It got to 162 in just 3.5 hours. I trimmed it real good but may have made a... -
Movies you watch over and over?
bbqguy I used to know someone at the Riviera where Casino was filmed. I used to get the Frank Sinatra Suite and the Presidential Suite comped. The room where Dick Smothers (the Senator) got his bribe of casino chips had this really nice piece of furniture that had a drawer full of chips in it...- tom 178
- Post #25
- Forum: Blowing Smoke Around the Smoker.
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Movies you watch over and over?
Mdboatbum The Saving Grace I was talking about is with Brenda Blethyn, Craig Ferguson, and Martin Clunes. http://www.imdb.com/title/tt0195234/- tom 178
- Post #20
- Forum: Blowing Smoke Around the Smoker.
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Movies you watch over and over?
Here are some of my most viewed DVDs Highlander 12 Monkeys Rear Window The Big Chill The Outlaw Josey Wales The Shawshank Redemption The Great Escape Jeremiah Johnson The Shootist Harold and Maude The Replacements Die Hard Love Actually Pump Up the Volume Saving Grace Outside...- tom 178
- Post #10
- Forum: Blowing Smoke Around the Smoker.
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How many pounds of pellets for smoke
I use the tube from A-MAZE-N Products, Inc with Pitmasters Choice-Hickory/Cherry/Maple pellets for pork butts. I fill the 12" tube which last at least 4 hours +. That is all the time I give it smoke in my MES 30". The rest of the time it is just for getting up to my pulling temp of 205*. I'm... -
Todays smoke.
I took the cheese out at 4 hours. It stayed at under 62 degrees the whole time and even rained a little.- tom 178
- Post #12
- Forum: General Discussion
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Todays smoke.
The butter is out after 1.5 hours. The cheese will stay in the cherry wood pellets smoke for awhile until the 6" AMNPTS goes out. It is only 56 degrees outside and 32% humidity which is rare for Vegas. Temp. in the smoker has only gone up to 61 degrees.- tom 178
- Post #10
- Forum: General Discussion
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Todays smoke.
Well here is the finished goods. And this is whats smoken now- tom 178
- Post #9
- Forum: General Discussion
