After getting a couple of days off, the MES will be going back to work. Will be smoking a 14 1/4 lb brisket that I picked up from Costco (USDA Prime). I always pickup full packers from Costco, have no experiecne with other retailers but I have NEVER had a bad brisket from Costco. They are about the only ones who sell full packers around here other than Walmart, which is USDA Select for roughly the same price.
Same as before, the whole brisket will not fit in the MES so I cut it in half. I do not separate the point from the flat but essentially I have a "point half" and a "flat half".
As always, this will be an no-wrap brisket smoke and the only time I will open the smoker is when I add the flat half and remove the point half.
I will monitor temperaterue of the point half and will take it to 190F prior to any poke test. Then the temperature probe will go in the flat half and I will do the same.
The point half will go on first, around 6 or 7 pm tonight and the flat half will go on about 11 or 12 for the overnight smoke.
My MES really generates nice smoke at 235F so I am going to go with that temperature. Will use my goto brisket wood, cherry, for the smoke.
Right now the brisket is rubbed down and in the fridge.
The rub is a "canned" Montreal Steak Seasoning rub. Coated with olive oil prior to adding the rub.
Picture after adding a Montreal Steak Seasoning Rub but prior to splitting.
Will update with more pics
Same as before, the whole brisket will not fit in the MES so I cut it in half. I do not separate the point from the flat but essentially I have a "point half" and a "flat half".
As always, this will be an no-wrap brisket smoke and the only time I will open the smoker is when I add the flat half and remove the point half.
I will monitor temperaterue of the point half and will take it to 190F prior to any poke test. Then the temperature probe will go in the flat half and I will do the same.
The point half will go on first, around 6 or 7 pm tonight and the flat half will go on about 11 or 12 for the overnight smoke.
My MES really generates nice smoke at 235F so I am going to go with that temperature. Will use my goto brisket wood, cherry, for the smoke.
Right now the brisket is rubbed down and in the fridge.
The rub is a "canned" Montreal Steak Seasoning rub. Coated with olive oil prior to adding the rub.
Picture after adding a Montreal Steak Seasoning Rub but prior to splitting.
Will update with more pics