Beautiful weather in Chicago and wanted to get at least one more smoke in before it gets too cold. I got my first smoker (MES 30) about two months ago and have only done two smokes so far. They turned out OK, but definitely learned a few things from each. I've been documenting every little thing I do so I can get better. I always planned on doing threads for my other smokes but forgot and didn't take enough pictures, this time I'm doing a little better. Let's go on a little journey...
Unfortunately I didn't start the process until yesterday morning, so I didn't let it sit in the rub for 24 hours and things like that. I know I should've but didn't have time. I did let it sit in an au jus I'm going for (beef broth, wine, worcestershire, apple juice and some of the rub) for about 10 hours. Pulled it out, started the MES at 7:30 while I rubbed the flat.
Temp got up to 225, added water to the pan, put the au jus in the bottom to catch drippings and threw the flat on at 8PM. Using hickory chips with a little apple (AMZNPS is on my list to get soon). Wish I had mesquite but apple is the only other I have.
Every hour I refilled and spritzed with apple juice until midnight (4 hours) at which point I did one more set of chips, removed the au jus pan and probed the meat (Maverick ET733). IT was up to 142 at this point.
I think I should've added more water before passing out because the outside looks a little dry, but I'm also hopeful this looks normal. Checked the IT at 3am or so and it was 149. Woke up at 7 and IT was still 149. Spritzed, added more water to the pan and snapped another pic.
I'll keep an eye out on it in case I need to spritz again, otherwise the door will be closed until it's ready to be pulled. It seems it got passed the IT 149 plateau finally at 8:15am, the temp is now at 154! I plan on removing it at 200, wrapping and throwing in a cooler for 2 hours that I've read so many times to do. I've got all day and not in a hurry, but I'm estimating it to be at 200 around noon. I want to slice some of it and do a few chunks to turn into burnt ends, but overall I'm going to shred it so I need it very tender. I'll give an update and final pictures later. Hope this turns out better than the first 2. Brisket was good though I pulled it too early and ribs just came out a little dry, tough and way too smokey.
Bonus pics...
The brisket that turned out pretty good, definitely learned a few things for the next.
Ribs, a few wings to try and some taters. Didn't care much for this and probably will stick to the charcoal for ribs. I'm sure I'll give it one more attempt with some of the things I learned, but I just don't think I cared for smoked ribs.
Unfortunately I didn't start the process until yesterday morning, so I didn't let it sit in the rub for 24 hours and things like that. I know I should've but didn't have time. I did let it sit in an au jus I'm going for (beef broth, wine, worcestershire, apple juice and some of the rub) for about 10 hours. Pulled it out, started the MES at 7:30 while I rubbed the flat.
Temp got up to 225, added water to the pan, put the au jus in the bottom to catch drippings and threw the flat on at 8PM. Using hickory chips with a little apple (AMZNPS is on my list to get soon). Wish I had mesquite but apple is the only other I have.
Every hour I refilled and spritzed with apple juice until midnight (4 hours) at which point I did one more set of chips, removed the au jus pan and probed the meat (Maverick ET733). IT was up to 142 at this point.
I think I should've added more water before passing out because the outside looks a little dry, but I'm also hopeful this looks normal. Checked the IT at 3am or so and it was 149. Woke up at 7 and IT was still 149. Spritzed, added more water to the pan and snapped another pic.
I'll keep an eye out on it in case I need to spritz again, otherwise the door will be closed until it's ready to be pulled. It seems it got passed the IT 149 plateau finally at 8:15am, the temp is now at 154! I plan on removing it at 200, wrapping and throwing in a cooler for 2 hours that I've read so many times to do. I've got all day and not in a hurry, but I'm estimating it to be at 200 around noon. I want to slice some of it and do a few chunks to turn into burnt ends, but overall I'm going to shred it so I need it very tender. I'll give an update and final pictures later. Hope this turns out better than the first 2. Brisket was good though I pulled it too early and ribs just came out a little dry, tough and way too smokey.
Bonus pics...
The brisket that turned out pretty good, definitely learned a few things for the next.
Ribs, a few wings to try and some taters. Didn't care much for this and probably will stick to the charcoal for ribs. I'm sure I'll give it one more attempt with some of the things I learned, but I just don't think I cared for smoked ribs.
