Some of you folks may remember my semi-recent thread about my first brisket, botched attempt. With more reading and some lessons learned, I gave it another try yesterday. Also, I got to try out Todd's AMNPS that I got for Christmas.
I'll have to play around with it some more, but I regrettably only got about 4 hours of smoke time out of the almost fully loaded smoker box in my MES30. It was windy yesterday and I did have the chip loader out a couple inches. Next time, I'll ensure it's fully lit and probably leave the tray and loader alone. We'll see.
Regardless, here's some pics and a brief timeline of events:
Got up at 5:30 am to get things going. Rubbed the brisket, warmed up the smoker, and got the AMNPS lit:
Getting going with AMNPS well-lit:
I was well-behaved and didn't do too much checking. Something I did different was to foil at 158* IT, in addition to cooking fat side UP. Here are some finished product pics....pulled for slicing at 185* (where it sat for 1.5 hours), as we were starving and the toothpick seemed to slide in alright:
Flash pic to show juiciness. The other pics show the true color of the finished product:
A huge thank you to this site, because I wouldn't have been able to prepare such a great product without all of your guys' help!
I'll have to play around with it some more, but I regrettably only got about 4 hours of smoke time out of the almost fully loaded smoker box in my MES30. It was windy yesterday and I did have the chip loader out a couple inches. Next time, I'll ensure it's fully lit and probably leave the tray and loader alone. We'll see.
Regardless, here's some pics and a brief timeline of events:
Got up at 5:30 am to get things going. Rubbed the brisket, warmed up the smoker, and got the AMNPS lit:
Getting going with AMNPS well-lit:
I was well-behaved and didn't do too much checking. Something I did different was to foil at 158* IT, in addition to cooking fat side UP. Here are some finished product pics....pulled for slicing at 185* (where it sat for 1.5 hours), as we were starving and the toothpick seemed to slide in alright:
Flash pic to show juiciness. The other pics show the true color of the finished product:
A huge thank you to this site, because I wouldn't have been able to prepare such a great product without all of your guys' help!
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