- Nov 18, 2016
- 2
- 10
Hey Y'all-
Moved to Austin from Central Illinois. The brisket down here changed my life.
Tried to smoke my own on the gas grill at the apartment complex. Took about 16 hours and needed about 4 more. After struggling with the gas grill I decided a needed a smoker so my mother-in-law got a mes30 for my birthday back in November. (Definitely getting an AMNPS ASAP, but I've been rollin with woodchips for now)
Used some of the posts on here to smoke a brisket flat, a pork loin, and some tri tip with moderate success. So i figured I'd make an account to help learn more.
I've got a full brisket going now that I'm about to wrap so it can finish up. I'll post some pictures.
Shout out to any other Pacers fans here... can't be many of us.
Peace,love and smoke-
Vince
I think she was about 13lbs, market trim prime brisket from HEB. I trimmed a little extra fat and proabablt went overboard. Also trimmed some of the flat off so it would fit in the mes30 better. Tossed the trimmings in the top rack (I left em in for about 10 hours and wrapped them in foil....let me know on any suggestions, I guess I just chop it up and throw it back in the smoke for burnt ends?)
^here are the trimmings from the flat, holler with next steps if you have any suggestions
^these are some try tip strips I marinated and smoked, great flavor but a I left em in a bit too long
^brisket flat on mes30.... way better than my first brisket on the gas grill
Moved to Austin from Central Illinois. The brisket down here changed my life.
Tried to smoke my own on the gas grill at the apartment complex. Took about 16 hours and needed about 4 more. After struggling with the gas grill I decided a needed a smoker so my mother-in-law got a mes30 for my birthday back in November. (Definitely getting an AMNPS ASAP, but I've been rollin with woodchips for now)
Used some of the posts on here to smoke a brisket flat, a pork loin, and some tri tip with moderate success. So i figured I'd make an account to help learn more.
I've got a full brisket going now that I'm about to wrap so it can finish up. I'll post some pictures.
Shout out to any other Pacers fans here... can't be many of us.
Peace,love and smoke-
Vince
I think she was about 13lbs, market trim prime brisket from HEB. I trimmed a little extra fat and proabablt went overboard. Also trimmed some of the flat off so it would fit in the mes30 better. Tossed the trimmings in the top rack (I left em in for about 10 hours and wrapped them in foil....let me know on any suggestions, I guess I just chop it up and throw it back in the smoke for burnt ends?)
