First smoke 2025 . Brisket point end .

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chopsaw

Epic Pitmaster
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Dec 14, 2013
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OFallon Mo.
I always grill or smoke something on New Year's day . Been doing that for 40 years .
Price on brisket dropped here , so I grabbed a couple packers . Broke this one down last week . Trimmed it up , and I've been cross cutting them in the middle . The flat went into the crock pot , and the point end got coated with Canadian steak seasoning from Trade east . Bagged up and held for 3 days at 36 degrees .
Decided to use the MES 30 , just because . Also needed to do a check on my Auber . Actual temp compared to the read out .
Set to 225 ( and displaying 225 ) actual chamber temp was 257 . Now I know . I'll just adjust as needed .
Anyway . I use the 30 for hams and sausage , but have done several pork butts in it . They always come out good .
The brisket was no exception . Tender and juicy .
I burned 2 whole wood chunks of mesquite in the 30 itself , then did a 6 " tube of B&B comp blend pellets in the mailbox .
Not quite the smoke profile I get from the Weber pellet grill , but not bad .
Took it to 205 in the smoker , and probed like butter . Wrapped and held in the oven .
Out of the oven . IT was 171 . Temp spike from Thermopro is Flawless . GREAT therm .
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Took some slices . Different end result from the pellet or charcoal / wood ,
but melt in your mouth tender and great flavor .
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Toasted up some brioche buns . Homemade BBQ sauce , and some pickle chips .
Steamer corn and waffle fries . Had to have some chunks too . Wish I had some beans .
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Really hit the spot . That 3 days dry brine is magic .
Just full of moisture .
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Temps dropped mid week , so I put the flat in the crock with carrots and onions .
Some pasta and brown gravy made a good cold day meal .
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I get more bang for the buck doing it like this . I also have 1 pound of clean trim for grind .
I'll break the other one down this week and add to that .
I'll get four meals for 3 people out of that one packer , plus some leftovers for lunch .

Bad weather is moving in . Might have to use the trim for some soup .
 
Outstanding Rich! I particularly drooled over the plated shot of the sammie with corn and waffle fries...looks terrific!

Nicely done sir!
Red
 
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Both go-arounds look excellent !
Thanks . Been a long time since I used the 30 for anything other than sausage .
Really does do a good job .
The wood chunks, do you put them right on top of the element cover?
Yes . I have mine gutted . At higher temps small chunks burn nice in small amounts .
This is the max .
I also have the Auber dialed in so it's a pretty constant heat at the element .
Don't overload or they won't burn .
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Gives a nice light smoke and they burn clean .
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A bunch of great meals Rich! But you know me... the pic with gravy and onions speaks to me!
Me too Ryan!

Killer stuff as usual Rich. You got me hooked on that packer breakdown.

Sorry to read you're going to have a bad year for not eating sauerkraut on New Years Day. LOL
 
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Outstanding
Thanks Red ! Those point ends are melt in your mouth . Made a good sandwich , but I like it best with some pork n beans and a fork .
On POINT Rich!!! Both plates look fantastic
Thanks Chris . Those flats have so many options besides the smoker . I do a lot of them in the instant pot .
 
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Killer stuff as usual Rich. You got me hooked on that packer breakdown.
Thanks . Yup . Makes good use of it that way .
Sorry to read you're going to have a bad year for not eating sauerkraut on New Years Day.
Turns out New Years day is the ONLY day I don't eat kraut . I finished it up a couple days ago .
Have a couple fork fulls cold out of the fridge daily .
 
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I'm late to the party Rich, but that looks excellent and my mouth is watering. Since I started using the wood chunks method you suggested, been getting a lot of nice smoke flavor on the MES 40. Great ideas of the breaking it down, Flat, Point, etc. I've always done the whole Packer as 1 item, but this gives new ideas to try.
 
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