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Attempting a big ole flat

16
19
Joined Dec 26, 2012
We have some friend coming in from out of town, so I decided to smoke a brisket, some Mac and cheese, and some chicken quarters. The wife went shopping, and instead of a whole packer, she came home with an 8.5 pound flat. I have 2 delemmas. First, I've never done just a flat, and I just got an MES40 to replace my old cheapo electric smoker, so I'm kind of on a learning curve.
After reading, and reading, and reading and...... It's the same old thing. cook it at 225, cook it at 275, inject it, never inject it. LOL. That's what makes it fun right?
So I'm m trying a combination of everything at this point.
I did inject it. (whoever came up with the idea of injecting it through the plastic is a freaking genius). Let it set for about a half hour while I went out and got the smoker ready. Foiled the drip pan, added my signature 16oz can of Busch Llight (into the pan. Not into me.....yet), and went back to the meat. I rubbed the fat cap with some Worcester sauce and flipped it. On the meat side, I stuck with rubbing it with mustard and covered it heavily with rub. Out to the MES. I decided to go to the middle ground with the temp, So I have it set for 250, and I'm hoping to be good in about 8-9 hours. We'll see. Here are some pics so far, obviously nothing you haven't seen before. (But it's the first time I remembered to take pics AND post)
 

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SmokiePokie

Newbie
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Joined Aug 12, 2018
I’ve done about the same size flat on my MES40 a couple of times. I cooked at 235 and was done way earlier than I expected the first time. Moved the probe several times and still showed done. It worked out ok. I was able to wrap it and throw it in a cooler and it probably came out better than I expected for getting done so early. Just keep an eye on it.
 

gmc2003

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Joined Sep 15, 2012
Looks like your off to a good start.

Chris
 

gmc2003

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Still looking good, and I'm still watching.

Chris
 
16
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Joined Dec 26, 2012
Next load. Mac-n-cheeses and chick quarters. Brisket is
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sitting at 197. not quite ready. Hoping in about an hour, so it can rest while the chick and Mac finish. Man, I hope this plus sweet corn and garlic bread is enough food for 5 adults and 3 kids ;)
 

gmc2003

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You should be fine food quantity wise. Looks good.

Chris
 
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Joined Dec 26, 2012
Well, I pulled the brisket at 205. Let it rest for an hour while everything else caught up. While it tasted good, it didn't have th normal smoke ring "look" to it. While it wasn't dry, it wasn't exactly that awesome moist either. But hey, people liked it. Everything else came out perfectly. Can't complain. I'm stuffed!!
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mike5051

Master of the Pit
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Nice plate! How long did you apply smoke? I've read that MESs don't produce much of a ring.

Mike
 

tallbm

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Hi there and welcome!

Great job! The MES won't produce a smoke ring. That comes from the combustion and gas produced by the heat fuel source burning so hot and such. Your heat source is electric so no gas produced so no smoke ring, but that's ok. Your flavor will still be there.

I see you grilled those chicken quarters to get the skin edible, good job! I think you are well on your way my friend :)
 
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Joined Dec 26, 2012
Thanks guys. I didn't realize that I wouldn't get the smoke ring. That kinda sucks. I sometimes miss my old WSM. Yeah. I finished the chicken up on the grill.
It wasn't the best, but surely wasn't the worst brisket I've done.
 

tallbm

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That's a good start especially with a brisket flat only. Flats seem to be tough cookies to crack.
If you really want to get a smoke ring you can do some uncommon things and burn some charcoal in the MES and tha would likely do it. I think it is probably more hassle than it is worth, but TECHNICALLY possible.
 

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