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  1. njt124

    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?
    • njt124
    • Thread
    • Replies: 18
    • Forum: Beef
  2. njt124

    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...
  3. njt124

    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...
    • njt124
    • Thread
    • Replies: 12
    • Forum: Beef
  4. njt124

    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...
    • njt124
    • Thread
    • Replies: 9
    • Forum: Beef
  5. njt124

    Letting Brisket Cool Before Rest

    Can anyone explain to me their process for what to do once the brisket is probe tender? The last few I have done I have pulled from my MES and wrapped in foil and towels and put directly into a cooler. I think this has continued the cook process and dried the meat out. Should I let it sit out...
    • njt124
    • Thread
    • Replies: 2
    • Forum: Beef
  6. njt124

    Where can I buy Encapsulated Citric Acid (ECA)

    Does anyone know if any local chain type stores carry this. Cannot seem to find it anywhere locally (NW PA). Would like to add it to a batch of snack sticks I am going to try this weekend.
  7. njt124

    Not enough smoke flavor question

    Smoked 10lbs of venison summer sausage this past weekend and while the taste is good.....i did not get much smoke flavor.....any ideas as to why.....MES 30 BT...and I used an amazn with oak pellets....the casings were mahogany and about 6 months old....the smoke was good and had tbs for the most...
  8. njt124

    2nd Brisket Done too early.... lower temp?

    So my second brisket attempt it nearing 185 IT and not eating until 330pm.....can I lower the temp of the smoker to about 190 to try and keep the IT lower for longer? Will that have any ill effects?
    • njt124
    • Thread
    • Replies: 12
    • Forum: Beef
  9. njt124

    Brisket Quality pic

    Just wondered what everyone's opinion of this brisket is.....It may be hard to tell being somewhat wrapped....nut it seemed like a pretty good price for being prime grade? I haven't had the best lick with other meat from this big box store which makes me concerned....any opinions as I have only...
  10. njt124

    Brisket Help

    Just checked my brisket and most is very easy to poke check...but some middle sections of the flat are not.....should I pull and let it rear and hope they tender up or continue to cook.....IT in some of the tougher spots is 185 and IT in other spots is 205....
    • njt124
    • Thread
    • Replies: 1
    • Forum: Beef
  11. njt124

    First Brisket/Burnt End Questions

    I am trying my first brisket starting tonight.  It was ~13.3 lbs before trimming.  I rinsed and put on some mustard and a very basic SPOG rub.  My question is once the internal temp reaches 200 degrees, is that when I pull the whole flat/point and remove the point and cube up the point and...
    • njt124
    • Thread
    • Replies: 12
    • Forum: Beef
  12. njt124

    A.C. legg snack stick seasoning

    I want to do some venison snack sticks and read some people like this seasoning mix. My question is if i purchase this do i need anything else with it when i mix with the venison. Also, should i use beef or pork to cut with the venison? Just looking for a recipe that will work and is easy...
  13. njt124

    Newb w MES

    Hello all, been wanting to start smoking for a while now. Finally got setup w an MES 40 gen 2.5, an AMNPS and a Maverick ET733 based on all I have read from this forum. From north west PA and look forward to learning as I go. Mainly looking to start with sausage, snack sticks and jerky from...
  14. njt124

    First Time Smoker

    Just wanted to drop a note....picked up an me 40 2.5 Gen an amnps and a maverick et733 from all the reading I have done on this forum....just wanted to say hello and hope to continue to learn as I go. Nick
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