Well I had quite the enjoyable weekend. I spent last week patiently waiting for my smoker (MES 30 Old gen) to arrive. Thursday night I assembled, Friday night I seasoned, and Saturday I smoked a brisket for the in-laws. My smoking experience below:
Prior to the smoker arriving, I had ordered Apple and Mesquite wood chips. I heard so many great reviews about the Weber Apple Chips, I went with that for my smoke. I thought about mixing, but decided to go pure Apple. I also spent a quite a bit of time learning from you guys on the expected time and tips for seasoning and smoking. I used a number of those. Thanks everyone!
I ended up getting a 6 1/2lb Choice Flat which had 1/4 inch of fat on one side, and a quite a bit on the other. I also used a receipt found on the CookShack forum for my Marinade and Rub. Please credit them, not me for this if you try it.
Marinade:
½ cup orange juice
½ cup coke
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1-½ tbsp. cinnamon
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano
Rub:
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1 tbsp. chili powder
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano
Finishing Sauce Rub:
1/4 cup brown sugar
1/8 c. honey
1/8 c. orange juice
1/8 c. ketchup
Well, I marinaded over night, woke up at 6am to get the meat out to bring up to room temperature. I then started the smoker (225 degrees) while I applied the Rub. Got the brisket on at 7am. I wasn't sure about the water pan (no water, water, sand, apple juice...) so I went with 1/4 full of hot water. At 11:30ish, the brisket was at 160 degrees, so I quickly brought in, added the finishing rub, wrapped in a lot of foil and back in to the smoker. I then took it out at 195 degrees which was 2:30, wrapped in some more foil, towels, and put in a cooler. We ate at 5pm and it was amazing. Everyone loved it and the flavor and moisture was great. I was pretty nervous, but now feel a ton better about my next smoke. I was expecting the 1 1/2hr/lb, but it ended up closer to the 1hr/lb. It got to 160 so fast, that I was concerned that we would have to have a very early dinner. Pictures attached!
Marinade:
Right before Cutting:
Few slices in:
Prior to the smoker arriving, I had ordered Apple and Mesquite wood chips. I heard so many great reviews about the Weber Apple Chips, I went with that for my smoke. I thought about mixing, but decided to go pure Apple. I also spent a quite a bit of time learning from you guys on the expected time and tips for seasoning and smoking. I used a number of those. Thanks everyone!
I ended up getting a 6 1/2lb Choice Flat which had 1/4 inch of fat on one side, and a quite a bit on the other. I also used a receipt found on the CookShack forum for my Marinade and Rub. Please credit them, not me for this if you try it.
Marinade:
½ cup orange juice
½ cup coke
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1-½ tbsp. cinnamon
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano
Rub:
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1 tbsp. chili powder
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano
Finishing Sauce Rub:
1/4 cup brown sugar
1/8 c. honey
1/8 c. orange juice
1/8 c. ketchup
Well, I marinaded over night, woke up at 6am to get the meat out to bring up to room temperature. I then started the smoker (225 degrees) while I applied the Rub. Got the brisket on at 7am. I wasn't sure about the water pan (no water, water, sand, apple juice...) so I went with 1/4 full of hot water. At 11:30ish, the brisket was at 160 degrees, so I quickly brought in, added the finishing rub, wrapped in a lot of foil and back in to the smoker. I then took it out at 195 degrees which was 2:30, wrapped in some more foil, towels, and put in a cooler. We ate at 5pm and it was amazing. Everyone loved it and the flavor and moisture was great. I was pretty nervous, but now feel a ton better about my next smoke. I was expecting the 1 1/2hr/lb, but it ended up closer to the 1hr/lb. It got to 160 so fast, that I was concerned that we would have to have a very early dinner. Pictures attached!
Marinade:
Right before Cutting:
Few slices in:
