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This morning, my wife told me that she planned to make Corned Beef in the slow cooker. I offered to smoke it instead. Any excuse to use my new Meater thermometer. 10 hours in the MES30 and it turned out great! Sandwiches tonight, and hash in the morning!

I over estimated how long it would take my brisket to smoke. Now my beef is done about 4 hours before dinner. If I lower the temp of my smoker and just let it sit at about 195 to 200 for a few hours, is there any detriment to that? Instead, should I just pull it and reheat if necessary?

Hey guys, I know this forum is already full of first briskets, but I felt compelled to add mine. Just finished dinner. 12lb. Beef Brisket in a 30" MES (If the beef had been ANY bigger, it would not have fit in the smoker.) I used the Jack Daniels Beef Rub, but I didn't think it had enough...

Brand new here and to smoking. Just grabbed a 30" Masterbuilt with Bluetooth and am very excited to get going.

Hello I just bought a MES with Bluetooth (30" if it's important) I've only used it once so far and I noticed that the wood chips were darkened, but not really turned to ash. It was producing some smoke. I was just expecting the chips to be "consumed" during use. Thanks for any advice.