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15.59 lbs Of Yummy

Discussion in 'Beef' started by ryanhoelzer, Oct 2, 2010.

  1. ryanhoelzer

    ryanhoelzer Smoking Fanatic

    Got another fresh brisket this weekend.  15.59 lbs at $2.89/lb, $45.06.  Similar in history to the last one I got from this market.  Natural grain (corn) fed for 250-300 days and aged 40 something days.  It's Western Choice and he said it was probably close to being Prime.  

    I didn't trim it at all.  Just rubbed and thrown on the smoker.  It seems to have a piece of bone and a little extra flap of meat on the bottom of the point.  Assuming it's a little extra left on the cut.  I'll see what's there when it's done. 

    The last one I started on charcoal/lump and finished in the MES.  This one I'm doing completely in the MES at 220 with maple in the AMNS.

    It's definitely going to be a long one.  At 16 hrs it's still only 147 IT.




    Last edited: Oct 2, 2010
  2. Looks good.
  3. squirrel

    squirrel Master of the Pit OTBS Member

    Wow! That is a monster! LOL, I hope you post your final results. Thanks for sharing!
  4. ryanhoelzer

    ryanhoelzer Smoking Fanatic

    I might have to rename this thread something about Monster Mutant Brisket..  At about 19 hrs or so it was still only at 149.  I upped the temp to 240 and at 22 hours it was still only 155.  I debated foiling it vs separating the point and flat to see if I could speed it up.  I decided to separate it and it had a flood of juice in the middle that was still pretty red.  We'll see if I dried it out by losing that juice.  Hindsight might end up telling me I should have foiled it. 
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member


     if you haven't done it yet you need to check your internal cooking temps on the MES w/ a verified thermo.

     One of our new members did his first smoke (a butt) yesterday . he called me because the smoke was running long . I recomended he check his tsmps and he was cooking 40 degrees lower than what the MES said his  cooking temps were.
  6. ryanhoelzer

    ryanhoelzer Smoking Fanatic

    I think that might have been an issue.  When I had it at 220 though I checked it with my Taylor thermometer and it read 217.  But when I bumped the temp up to 275 and wasn't seeing any progress I checked again and was only seeing about 210..

    I've since moved the flat to the oven and cut up the point and lit some charcoal to throw the burnt ends on.  I had some jerky curing that I was at my 24 hrs on and was planning on doing it in the MES.  I unplugged and replugged the MES, disconnected and reconnected the controller and put the jerky on at 120.  I figure I shouldn't have any problems with low temps.. 

    I'll definitely have to run some tests before the next long smoke though.  It's not a new unit and it's been good in the past.  The last time I used it was a month ago on a brisket.
  7. ryanhoelzer

    ryanhoelzer Smoking Fanatic

    It turned out better than I expected.  I figured with the extended cook time it would be dry but it was still pretty moist.  And very tender.  Not as pretty and no smoke doing it in the MES compared to charcoal but the maple gave it a great flavor.

  8. strecker25

    strecker25 Fire Starter

    My first brisket in the MES turned out similar, but was quite dry.  It lacked a smoke ring at all and got pretty tough.  That was with no foil and going by the internal thermo's (probe and internal temp)

    I have since got a new thermometer and noticed at certain temps the MES's built in unit is OK and at others its not.  I always go by my new standalone unit though, and use the others for cross checking.  

    I am going to try a full brisket next time (first was only a small flat at 5lbs), but im torn between using hickory dust in the amazensmoker, or just feeding chips into the MES.  Anyone feel theres a benefit to doing it one way over the other?