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First Brisket Flat (7 lbs)

kcharles7

Newbie
3
10
Joined Dec 28, 2013

Smoked my 1st brisket on my new MES. Started with a rub, no fat cap trim, and let stand at room temp for about 4 hours. Prepared the smoker with using only the middle rack, filled the water pan, added an additional water pan in attempts to ensure tenderness, and preheated @ 220 then added mesquite chips. Once the smoke rolled, I added the beef and inserted a digital thermometer. About 6 hours in I reached 175. I pulled and wrapped with parchment paper and foil. 2 hours later I hit 200 IT. Given the info from this site I pulled the brisket and wrapped with towels and placed it in a room temp cooler. 2 hours later I sliced and enjoyed. It had a perfect pull to it, just enough resistance without falling apart. The only improvement I would like is a more prominant smoke ring. If anyone has tips please chime in. I am feeling a smoke addiction in the making!
 

mossymo

Master of the Pit
OTBS Member
SMF Premier Member
4,922
1,382
Joined May 30, 2007
Brisket is looks good! For more a more prominent smoke ring try cherry wood, as cherry provides one of the better smoke rings out of most wood choices available. Electric smokers don't always achieve as much smoke ring as charcoal, stick and pellet smokers because electric smokers have less air flow.
 

geerock

Master of the Pit
SMF Premier Member
1,367
77
Joined Oct 25, 2010
Forget the smoke ring with an electric.  You can maybe produce a hint of one if you drop a little lump charcoal in the chip tray, but you won't get much.  Its only for looks anyway.... has nothing to do with taste.
 

geerock

Master of the Pit
SMF Premier Member
1,367
77
Joined Oct 25, 2010
That ring didn't come from an electric. And what does apple wood do that others don't? Just wondering.
 

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