I decided it was time to do a brisket, and what better day to get up at 3:30 AM to get started than Mother's Day? After reading the forums, and Jeff's newsletter on brisket http://www.smoking-meat.com/may-3-2012-smoked-brisket-and-burnt-ends.html I decided to take a minimalist approach and follow Solaryellow's ideas. http://www.smokingmeatforums.com/t/...ood-sliced-brisket-defies-conventional-wisdom First I assembled the necessary supplies: iPad (for recipe ideas), a brisket (about 8.5 pounds) and a Mountain Medley of Highland Brewing Co. I'm estimating 10 - 12 hours in the smoker, so that's one beer per hour. In order to reserve the beer, I paired the prep work with a VJB 2008 Rosso. I modified the rub recipe a bit: 1/3 cup kosher salt 1/4 cup coarse ground black pepper 1 TBS onion powder 1 TBS granulated garlic 1 TBS paprika 1 TBS cumin 1 TSP chipotle powder I flipped the brisket cap up and it spent the night in the fridge getting happy. Preheated the MES-30 to 250 this morning and the brisket went in the smoker @ 0420. Up @ 0530 to add chips. Up @ 0700 to add more chips. I see an AMNPS in my future ... reset the temp to 225 when the brisket went in. I wanted to smoke some Frijoles Negros to go with the brisket. Here's what I did (I made this up). 6 strips bacon diced 4 (10 ounce) cans black beans 1 1/2 cups sweet onion, chopped 1 large jalapeno minced 4 garlic cloves, minced 2 tsp cumin powder 2 tsp cajun seafood seasoning 1 1/2 tsp oregano 1/2 teaspoon salt 2 tablespoon red wine vinegar (I may use apple cider, I haven't decided yet) Directions: 1. fry the bacon in a 5 qt pot 2. add the onion. saute until translucent 3. Add the garlic, jalapeno and continue to saute until the garlic gets golden and jalapeno gets soft. 4. Add the beans, then the spices. Stir 5. Bring to low boil so you don't shock the smoker. Put in a foil pan so you don't have to clean up afterwards. 6. Dump some of the brisket juices in the smoker catch pan into the beans and stir. 7. Slap beans in the smoker. I'm guessing they'll be in about 6 hours. 8, Add the vinegar just before serving. Going in they looked like: And then I panicked! I expected the brisket to stall around 160F. 160 came and went with no sign of slowing. Since I'm aiming for 3 - 4 for supper I changed the set point to 215. Temperature still climbed. Finally at 173 the stall hit. At the current rate, I'm looking @ 1330 - 1400 out to rest. I'm going to put the corn on the cob in @ 1330 regardless so it will be ready for supper. The closest son should arrive shortly. I'll snap a pic and post it when I open the smoker to show him supper.