BRISKET/MES 40 QUESTION (WHERE'S THE MASTER, BEAR?)

[thebig1]

So I finally sold my M&P Shield 9 to be able to purchase a new MES 40 w/Bluetooth from Sam's.  In two weeks when I make this deal final, I hope that Sam's still has them in stock.  That'd be my luck.

I sold it to my stepdad and we're going to get together on the afternoon of Friday July 24th.  I plan to season it on Saturday the 25th and cook my first meal in it on Sunday the 26th.

I have a brisket that's in my freezer from a grass fed cow that we got butchered about 2 years ago.  If this is the only thing that I'm smoking, other than Gary's beans, on which rack would you place it?  I'm assuming the beans on the bottom underneath the brisket, but I'm wondering which rack you'd place it on above the beans?

As always, thank you to everyone on here for helping others and being very open and giving with your information and recipes.

I'm excited, I can't wait to get the MES 40

Chad

 

[uzikaduzi]

I don't have an electric smoker, but I really like to have beans under my briskets or butts. First time I tried it, I was very nervous of them turning into beans floating in grease because I'm not too aggressive with trimming, but it has always come out perfect.

 

[uncletork]

Best thing to do would be to use multiple third party thermometers and figure out the different temperature readings throughout the smoker. Each rack and each corner can vary. I would suggest picking up a cheap pork butt or rack of ribs and do a test run before throwing a big ole brisket on for the first run. 

 

[thebig1]

Thanks Fellas.  I definitely plan on putting the beans underneath because with my current smoker, I've never been able to do that.

I guess you're right Tork, I'll give it a try.