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I never use water pans unless I'm cooking with charcoal and need help keeping the temp down.

I'm actually gonna do another one today!

Man! This stuff is good! Here it is sliced.

I was running low on time before dinner so I foiled it at 165*IT to help it through the stall. And just pulled it off at 202*. Chicken breasts are on and chuckie is taking a nap. 128513 Also made some potato salad and gonna open a can of bush's baked beans. I can't help but salivate just...

3 1/2 hours in I started probing. IT was 145* now almost 4 hours in IT is at 162*

That sounds amazing I did that with some mini fatties not too long ago in my MES. Came out great!

I think that may be the best way to go. Maybe wrap in foil with butter, rub, and honey the last 20 min. What do you think?

I'm pretty excited for this chuckie! But I don't have any bacon. 128555 Any other ideas?

Hey folks, I'm doing my first chuckie today on my weber kettle. Got it set up with a combination of minion/snake for a long/slow burn using kingsford blue bag and hickory. Rubbed it down with SPOG. I've got it rolling TBS and holding steady at 256*-258* and it's about 3 1/2 lbs. I put it on...

When I use mine I take off the cap on the end that is lit for better airflow...

Turned out pretty good. The pan on the bottom is for the drippings. But beans would've been great. I cut up the point and made burnt ends that were AMAZING! The PP was a real crowd pleaser. I'd say overall success, if I could change anything I would use the flat to make burnt ends as well.

I use a tube smoker filled with pellets that will usually burn for 8-10 hours. Just checked on it. Looks really pretty. :-) Brisket flat had IT of 158. Probably in the stall right now. Point was 152 IT and I didn't probe the butts yet because I'm not as concerned about them and I know they need...

I gotta say, the anxiety of not being near the smoker is starting to get to me....

I don't expect them to be anywhere near finished when I come back in. I'm thinking I'll probably crank the heat up a little when I get in also. I'm planning on serving around 4pm. It's about 8 pm now.

Will do! Meat just went in.

Thanks for the help! I feel pretty good about it now! Points!

I'm also thinking that if I put the brisket on the top two racks, farthest away from the heat source, and with the butts as a buffer I'll be safe.

It was a 13# packer. Trimmed to about 11#. I had to cut it in half for it to fit so the flat is about 5# and the point is about 6#. I'm mostly worried about over cooking the flat.

Hi folks, So, it's bring your smoker to work day, at least it is for me.128521 I've brought my MES30 to work and I'm gonna do a packer brisket and 2 butts overnight. I'm a little worried about the brisket over cooking because I'm gonna leave the smoker unattended for about 12 hours. I was...

I've never heard of one of these before. Pretty interesting.