- Jul 22, 2017
- 24
- 28
Started with an 8 LBer. Cut in half since I was only cooking for 3 of us (plus leftovers). Scored fat. Coffee rub. Put in fridge for about 8 hours. Took out 1 hour before smoking.
Dry Rub - (basically my pork rub with coffee, cocoa, and a little more salt since I didn't brine the beef).
2 Tbsp Espresso Coffee
2 tbsp cocoa powder
1/4 cup turbinado sugar
1/4 cup light brown sugar
2 tbsp paprika
2 tbsp celery salt (or can use something like Lowry's)
2 tbsp kosher or sea salt
2 teaspoons garlic powder
2 teaspoons black pepper (coarse cracked)
1⁄2 teaspoon cayenne pepper
1 teaspoons dried oregano
1 teaspoon dried thyme
1⁄2 teaspoon onion powder
1 tablespoon chili powder
1 teaspoon ground turmeric
Wood: 50/50 Oak and Mulberry
Was going for low and slow overnight targeting 220-225F smoking temp and anticipated around 10 hour smoke time. Apple Juice in water pan, no foil, and no spray.
Timeline:
8:00pm preheat to 225F with MSE built in probe.
8:45pm Mav ET-733 reads 218F (dropped as low as 210F) air temp. Brisket in (second rack from bottom)...this mission is a go!
1:45am 5 hours open smoker and insert ET-733 probe 2 into middle of flat. Reading 160F. Refill wood chips in SSK (slow smoke kit). Bumped MES30 set point to 230F. Mav air temp reading 216-222F.
8:00am Mav probe reads 178F. Refill wood chips. Bumped set point on MES30 to 235F. ET-733 reading air 223-230F
11:30am Pull at 195F and towel wrap and in the cooler
1:30pm Sliced for Lunch....
Overall 14.5 hrs smoking time.
Results:
Flavor: 10/10 spot on what I was looking for Oak/Mulberry combo was fantastic
Appearance: 8/10 Great bark and coloring
Tenderness: 3/10 sliced nice but pretty dry
I didn't really get much for drippings in the catch pan below.
Must say I was so excited smoking this but pretty disappointed in the end.... Will try round 2 in a couple of weeks with 250-275F temp and some spray. Hopefully I can get it more tender.
Dry Rub - (basically my pork rub with coffee, cocoa, and a little more salt since I didn't brine the beef).
2 Tbsp Espresso Coffee
2 tbsp cocoa powder
1/4 cup turbinado sugar
1/4 cup light brown sugar
2 tbsp paprika
2 tbsp celery salt (or can use something like Lowry's)
2 tbsp kosher or sea salt
2 teaspoons garlic powder
2 teaspoons black pepper (coarse cracked)
1⁄2 teaspoon cayenne pepper
1 teaspoons dried oregano
1 teaspoon dried thyme
1⁄2 teaspoon onion powder
1 tablespoon chili powder
1 teaspoon ground turmeric
Wood: 50/50 Oak and Mulberry
Was going for low and slow overnight targeting 220-225F smoking temp and anticipated around 10 hour smoke time. Apple Juice in water pan, no foil, and no spray.
Timeline:
8:00pm preheat to 225F with MSE built in probe.
8:45pm Mav ET-733 reads 218F (dropped as low as 210F) air temp. Brisket in (second rack from bottom)...this mission is a go!
1:45am 5 hours open smoker and insert ET-733 probe 2 into middle of flat. Reading 160F. Refill wood chips in SSK (slow smoke kit). Bumped MES30 set point to 230F. Mav air temp reading 216-222F.
8:00am Mav probe reads 178F. Refill wood chips. Bumped set point on MES30 to 235F. ET-733 reading air 223-230F
11:30am Pull at 195F and towel wrap and in the cooler
1:30pm Sliced for Lunch....
Overall 14.5 hrs smoking time.
Results:
Flavor: 10/10 spot on what I was looking for Oak/Mulberry combo was fantastic
Appearance: 8/10 Great bark and coloring
Tenderness: 3/10 sliced nice but pretty dry
I didn't really get much for drippings in the catch pan below.
Must say I was so excited smoking this but pretty disappointed in the end.... Will try round 2 in a couple of weeks with 250-275F temp and some spray. Hopefully I can get it more tender.
Last edited: