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  1. kingzorkan

    3-2-1 Ribs were overcooked! Anybody been there?

    Drop the time in the foil to an hour should get you closer to that pull from the bone that you are looking for.  I have an MES 30 also and have noticed that if you stick to times/temps recommended for traditional smokers you will run a bit overcooked and dry.  Try 2.5-3hrs in the smoke and then...
  2. kingzorkan

    Favorite Beer

    The only list that matters is the number one spot: 1. Guinness The rest is a list of distant relatives: 2. Miller Lite 3. Genesee Cream Ale 4. Yeungling  After that...does it really matter?  Ice cold always works for me - as long as it isn't IPA or hipster-hoppy garbage. There's a local...
  3. kingzorkan

    Ribs.....yeah baby....back.

    Nice looking ribs!  
  4. kingzorkan

    Ribs.....yeah baby....back.

    Ribs are my favorite!  Looking good so far.
  5. kingzorkan

    Brisket Flat in MES with QView

    Thanks for the link, great thread!  Some great ideas in there.  Can't wait to try my next flat!
  6. kingzorkan

    Brisket Flat (step by step with Qview)

    I know it is an old thread but it is new knowledge to me!  I am going to try the A1 glue next and let the cow rest in the smoker with the door open.  That technique sounds great!  Thanks for the pointers Bear!
  7. kingzorkan

    Brisket Flat in MES with QView

    Yeah, I agree.  I preferred using the covered pan to just straight wrapping the flat.  When I pulled it out this morning I realized that I really could have gone with more liquid to help out in the cooking process.  Also, what about injecting?  Will that do much to help the moisture aspect or is...
  8. kingzorkan

    Brisket Flat in MES with QView

    That's what I am thinking after this experience Al!  Thanks for checking it out.
  9. kingzorkan

    Brisket Flat in MES with QView

    This was a better brisket than the previous three I have attempted.  I waited too long to wrap and this lead to some toughness at the edges.  As you can see it sort of crumbled in places as I sliced.  The tenderness is good, but just too dry for my liking.  I learned a lot from this one, here's...
  10. kingzorkan

    Brisket Flat in MES with QView

    I had to go to bed on it last night while it was at about 175.  Woke up 6 hours later and it was at 188.  Here are the pics from slicing this morning.
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  15. kingzorkan

    Brisket Flat in MES with QView

    Ok hit 170, pulled the brisket and brought it in. I took gr0uch0's advice and relaxed.  I have definitely messed up in the past here, getting used to the timing of a brisket seems all wrong...here's to hoping I got this one right.   Rather than wrap, I put it in a bbq tray, dressed it up...
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    • kingzorkan
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  18. kingzorkan

    Brisket Flat in MES with QView

    So...I've been at 161 for about 3 hours now.  Is that too long?  I'll gladly take some expert input because this seems like a pretty long stall.  I'm hoping that I am just showing my greenness and that patience is gonna pay off here.
  19. kingzorkan

    Brisket Flat in MES with QView

    I am at 6 hours and am in the middle of the stall at 160.  Holding tight and being patient.
  20. Brisket Flat in MES with QView

    Brisket Flat in MES with QView

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