First whole brisket in a MES30

[homegrown heat]

Well, here we go......my brisket was about 6.8kg untrimmed, almost 15#. Trimmed off most hard fat and silver skin almost 3#. I split it along the fat seam (now it's the flat and point correct?) cuz I got a MES30 and the brisket was super long! Ground some whole spices (corriander, cumin, bay leaf, black pepper) and some additional flavorings (onion powder, garlic powder, paprika). Little bit of brown sugar to increase caramelization. First a liberal salting (coarse kosher) to the patted dry meat then rub application. Going 230F until required as there are multiple cut sizes in there. Wish me luck! Oh yeah, Apple wood and temp outside is about 44F

 

[homegrown heat]

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• homegrown heat
• Jan 23, 2016

 

[homegrown heat]

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• homegrown heat
• Jan 23, 2016

 

[homegrown heat]

Two hours in and holding great temp, no spikes and wicked thin blue. Largest piece at 127F

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• homegrown heat
• Jan 23, 2016

 

[one eyed jack]

Looks like your in for a real treat after a while.

Keep us posted as to how it turns out.

 

[homegrown heat]

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• homegrown heat
• Jan 23, 2016

Turned out pretty good!

 

[homegrown heat]

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• homegrown heat
• Jan 23, 2016

And now for supper !

 

[one eyed jack]

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• homegrown heat
• Jan 23, 2016

And now for supper !

Juicy!  Looks mighty tasty to me.  Congratulations on a successful brisket smoke.

POINT!

 

[homegrown heat]

Thanks @One eyed Jack family liked and I was pretty happy with the results. Probably could have used a little more smoke but seeing as this was my first smoke I used caution. But juicy as all get out!

 

[one eyed jack]

Thanks @One eyed Jack family liked and I was pretty happy with the results. Probably could have used a little more smoke but seeing as this was my first smoke I used caution. But juicy as all get out!

If the famly

Thanks @One eyed Jack family liked and I was pretty happy with the results. Probably could have used a little more smoke but seeing as this was my first smoke I used caution. But juicy as all get out!

Happy family = happy pitmaster.  Better safe than sorry is not a bad approach, especially with something as expensive as a brisket.  Experience is a great teacher.

 

[tropics]

hh nice job on the brisket,love them all meat meals LOL That does look super moist Thanks 

Richie

 

 

[mowin]

Looks like you did great. :points:

 

[tropics]

Looks like you did great.

I guess I did I got a point and it wasn't my Brisket. Thanks 

Try getting in touch with a moderator maybe they can straighten it out.

Richie

 

[SmokinAl]

Very very nice!!

Looks delicious!

Great job for a first time!!

Al

 

[mowin]

I guess I did I got a point and it wasn't my Brisket. Thanks 
Try getting in touch with a moderator maybe they can straighten it out.

Richie
[/quote

I guess I did I got a point and it wasn't my Brisket. Thanks 
Try getting in touch with a moderator maybe they can straighten it out.

Richie

Well. It been a long night. Wood boiler decided to go on vac.
Guess my eyes were still alittle foggy.
You deserve a point for all you contribute to the forum anyway. Point will be headed to the OP.