My first brisket smoke

[jp smokes]

I've got my packer cut brisket rubbed and in the MES40 and my AMPS is loaded with oak pellets. I'm making Chef Jimmy's au jus recipe also. Planning on turning the point into burnt ends. Q-View incoming!

Rubbed and ready:

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• jp smokes
• Jun 2, 2013

Mirepoix ready to go:

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• jp smokes
• Jun 2, 2013

In the MES:

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• jp smokes
• Jun 2, 2013

First update: Had some battles with my AMPS going out, but looks to be finally dialed in. IT is in plateau country at 160 degrees. I snuck a quick picture.

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• jp smokes
• Jun 2, 2013

Refilled the AMPS and grabbed another picture:

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• jp smokes
• Jun 2, 2013

Pulled out at 185

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• jp smokes
• Jun 2, 2013

Slicing the point for burnt ends:

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• jp smokes
• Jun 2, 2013

Ends ready to go back in:

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• jp smokes
• Jun 2, 2013

Finished flat. Was a little less moist than I wanted, but the au jus took care of that:

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• jp smokes
• Jun 2, 2013

 

[jp smokes]

Now battling with my MES to get it to actually be 235 degrees...

 

[kathrynn]

Looking great so far!  Good Luck! 

Kat

 

[seenred]

​

Looking Good so far...keep the Qview coming!

Red

 

[oldschoolbbq]

I'm in. . .

Tell us how the MB40 operated for you...and send lots more Q-view.

 

[alanb]

Looks tasty!!

 

[jp smokes]

Tell us how the MB40 operated for you...and send lots more Q-view.

Had the temp pretty well dialed in for most of the day, but its been running high the last little while.

 

[jp smokes]

Hit a second plateau at 180, dipped to 178, and now back at 180.

 

[jp smokes]

Brisket was a hit with the family. Just waiting on the burnt ends now.