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Brisket on MES 30 time
Guessing I will also have to reheat this, anyone have any tips to not dry it out? How long, temp, keep it wrapped or not? -
Brisket on MES 30 time
So the brisket is done and it's only 7am......not eating until 4pm......hoping the latest mad scientist youtube video I watched about longer rests is right...... -
Brisket on MES 30 time
Sorry mine is also the mes 40, but yes that is what I struggle with, the electrics seem to take so much longer than 50ish minutes per lb.....seems closer to 1.5 for me at 225....I think I just need to be of the mindset if it's done early I can always rest longer vs. Trying to rush the cook... -
Brisket on MES 30 time
Yes it should I dont think I can trust the temp probe on the unit either maybe I need to run a separate probe in the smoker too... -
Brisket on MES 30 time
And that seems to be my experience too, I have only done a few and it always seems to take more than 1hr/lb.....was hoping someone with the same setup could give me an idea or maybe I just need to run it closer to 250 this time -
Brisket on MES 30 time
A few questions for my 15 lb brisket on mes 30: 1. What is a general rule of thumb for per lb time if cooking at 225 unwrapped? 2. What shelf would you put it on low middle high? 3. I'd like to try a longer rest this time....6 plus hours, what temp does it need to cool to, to stop cooking? -
Meat your maker brand grinder
Yep completely agree and already have the stuffer....just was looking at the grinder and mixing tub combo that can make and work together.- njt124
- Post #9
- Forum: Slicers, Grinders, Tools, Equipment
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Meat your maker brand grinder
it seems to do alright.....was looking for something in that range that I can also attach the mixer to......what would you recommend instead? LEM, not sure if cabelas has the mixer option to attach?- njt124
- Post #6
- Forum: Slicers, Grinders, Tools, Equipment
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Meat your maker brand grinder
Is this the link you watched?- njt124
- Post #5
- Forum: Slicers, Grinders, Tools, Equipment
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Meat your maker brand grinder
As the title states does anyone have one? Stumbled across the brand the other day watching the bearded butchers on YouTube.....wondered what the quality was like compared to cabelas or weston......really if anyone has any equipment from them would be interested to hear your satisfaction level...- njt124
- Thread
- Replies: 10
- Forum: Slicers, Grinders, Tools, Equipment
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Brisket on Smoker......Couple Questions
You were right it probed good in the flat I pulled it and am letting it cool down a bit before a 2 hour rest...….We shall see -
Brisket on Smoker......Couple Questions
It has been on 17 hours and still sitting at 192 in the flat......Don't get it for a 12Lber -
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Brisket on Smoker......Couple Questions
What is the opinion on the smoke going out in the first 45 minutes for probably the first 6 hours of the cook...... -
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Brisket on Smoker......Couple Questions
Started with a 13.5Lb packer trimmed down to about 12.5Lbs......currently sitting at ~165 on the smoker right now started at 9pm last night. First issue I had was smoke went out somehow during the night on the AMZN pellet maze and only burned for maybe 45 minutes. I woke up at 3am an... -
3rd Brisket - Process Advice
Thanks schlotz I meant pellets there.....I was up in the air on water and didnt use it the first or 2nd time so I wont tomorrow either....that is the first I've heard a temperature to get down to before letting rest....thank you And there definitely will be beer! -
3rd Brisket - Process Advice
Thanks bregent. I am just tring to leave myself enough time for a decent rest, I feel like I started at 9-10PM the other times for a 4-5PM eat time and was rushed with it. As far as the probe test goes, it should feel like warm butter in every spot in the flat right? I never really let the... -
3rd Brisket - Process Advice
I am smoking my 3rd brisket tomorrow, the first was ok, but trying to improve, please critique my overall planned process: 1. 13Lb packer after trim with 1/4 fat cap left 2. Rub with mustard and apply Montreal seasoning to all sides 3. Inject flat with beef broth 4. Start smoker ~6:30PM...
