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 .
Took some slices . Different end result from the pellet or charcoal / wood ,
but melt in your mouth tender and great flavor .
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 .
Really hit the spot . That 3 days dry brine is magic .
Just full of moisture .
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 .
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 .
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 .

Took some slices . Different end result from the pellet or charcoal / wood ,
but melt in your mouth tender and great flavor .

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 .

Really hit the spot . That 3 days dry brine is magic .
Just full of moisture .

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 .

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 .