New MES owner 4th Brisket tell me what you think!

[k0Ne]

Hello all,

I've been messing around with different techniques. This time I used pecan wood @ 250F and butcher paper wrapped at about 4 and half hours. Added 3 charcoal briquettes each hour when adding wood chips. Got a nice smoke ring this time!

 

[SonnyE]

It looks great, but my smellavison isn't working. :(

 

[dr k]

Looks juicy! I picked up a pink roll of butcher's paper to have on hand and to get to $35.00 for free Amazon shipping from my last small order.

 

[tktplz]

My neighbors love my brisket out of my MES 30. I use pecan and run it at 240. I use untrimmed choice briskets. Usually 16 to 19 lbs. Start at 6 in the morning and seem to end up around 8 to 11 pm. Foil at 165 and once past the stall I'll open for the last hour or 2 to crisp up the bark a bit. My neighbors say, retire and start cooking this all the time. They say they will pay 8 to 12 bucks a lb. Briskets come easy in my MES 30. Also, pork butts and pork shoulders using apple wood are a breeze. Been very happy paying $124.00 + free shipping last thanksgiving for this Gen 1 with the small window, stainless steel + blue tooth. That does look tasty!

 

[gmc2003]

Looks like your on your game.

Point for sure.

Chris

 

[Rookie_Smoker]

View attachment 352868 Hello all,

I've been messing around with different techniques. This time I used pecan wood @ 250F and butcher paper wrapped at about 4 and half hours. Added 3 charcoal briquettes each hour when adding wood chips. Got a nice smoke ring this time!

Are you putting a whole charcoal briquette or breaking it up?