My Third smoke on my MES30 ...Brisket and Butt

[paul catt]

Well I made plans the night before ..I went ahead and rubbed my butt and my brisket, and placed them back in the fridge  all wrapped and snuggly ..Checked the weather report ..Everything looked great ..went to bed

Woke up and it was pouring rain ..grrrrrrr I opened my garage doors and plugged up the MES30 .. got everything ready to go ..

Smoking 002.JPG

• paul catt
• Jan 29, 2013

The brisket was just a flat... I couldn't find a whole brisket any where   Most of the time they have them at walmart  but not this time .. even Sams only had flats ...so I ended up with this

Smoking 003.JPG

• paul catt
• Jan 29, 2013

The butt was great

Smoking 004.JPG

• paul catt
• Jan 29, 2013

And now we wait ....

Smoking 006.JPG

• paul catt
• Jan 29, 2013

And we wait ... in between spritzing

Smoking 007.JPG

• paul catt
• Jan 29, 2013

And now the brisket is done !!!!!!!!...but wait ..I have to give them the bad news ...now it needs to rest ...

Smoking 009.JPG

• paul catt
• Jan 29, 2013

They tried to tell me it wasnt tired .. but 2 hours in the oven wrapped in tin foil and towels and in 18 minutes the brisket was gone

Smoking 011.JPG

• paul catt
• Jan 29, 2013

You all don't know how much trouble I'm going to get in for this  but here is my biggest brisket fan

Smoking 012.JPG

• paul catt
• Jan 29, 2013

And yes ..we did lick the juices from the tinfoil A few hours later  a visit from the UPS man

Smoking 013.JPG

• paul catt
• Jan 29, 2013

now I can make some kabs...karbis...oh u know that polish smoked sausage

And the butt is out  and in the oven resting ....but I forgot to take a photo of it  ..oops   so this is all ya get

Smoking 014.JPG

• paul catt
• Jan 29, 2013

It was really good ..I would like to thank everyone that has helped me on my way to great smoked meats

 

[smoking b]

Looks mighty tasty!  Well done 

   And your secret pic is safe with us! 

 

[paul catt]

Like I said this has been my 3rd cook with my MES30 with no mods ... so far no crazy temp surges ..even the digital probe has been matching my Maverick probe  100%.... about once a hour I add some chips ... I am thinking of something different for smoke though ...I didn't get the smoke ring I was looking for in the brisket .. used mesquite wood chips...but all in all I'm glad I've not been having the trouble some other people have been having

 

[smoking b]

Like I said this has been my 3rd cook with my MES30 with no mods ... so far no crazy temp surges ..even the digital probe has been matching my Maverick probe  100%.... about once a hour I add some chips ... I am thinking of something different for smoke though ...I didn't get the smoke ring I was looking for in the brisket .. used mesquite wood chips...but all in all I'm glad I've not been having the trouble some other people have been having

You won't get a really great smoke ring with the electric smoker...

 

[paul catt]

You won't get a really great smoke ring with the electric smoker...

Damn .... I had an old bullet smoker that left great rings ... well at least now I know Im not screwing things up ... lol

 

[pgsmoker64]

Great looking cook Paul.  Hope the wife didn't beat you too bad!

Bill

 

[frosty]

Great job Paul.  Looks excellent!

I agree that the smoke ring will be much less with my MES 40, than it will be with my regular smoker.  I use the AMNPS for smoke and it normally gives a better result than using the chip pan in the MES.

But, heck no one complains either way, and I can be a little too critical of the results I get.  So I just need to remember to enjoy the company and fun going on and appreciate the moment.

Keep up the good work!

 

[smokinhusker]

Looks great! How big was the flat and how long did you smoke it? For a flat that one looks spot on - kudos my smoking friend!

 

[paul catt]

the flat was small and trimmed more than I wanted  I think it was about 2.5 to 3 lbs ....  it smoked right at about 4 hours .. to an IT of 195 ...I took it out wrapped it in tinfoil and a dish cloth and let it sit in a un-lit oven for 2 hours ...It was really good   the night before I made some rub using the 1/3 combo   1/3 of salt  1/3 brown sugar  1/3 Paprika   then some onion power garli powder  and just a spot of cayanne ...3 people ate it in 18 minutes  ..I gave them hell about later lol