Hello All,
I seasoned my 40" MES last Sunday.After I had seasoned it,I just had to stick something in it to smoke.I ended up doing burgers in it,and will probably not try that again.Smoke flavor was great,I used the AMNPS but they were messy and I didn't like losing heat when I would open door to turn them.
Thanks for the advice on the seasoning,I had additional temp probe and fired it up with smoke from the get go.The factory probe has some variance,but not a great deal.I had calibrated additional probe by the boil method so I had about a 5 degree difference.All in all there was only about 10 degree difference between factory probe and my additional.I used large corks with a hole in them to get probe off the grates.I had not read about the potato trick till afterward.
Anyway,I have the 6 pound brisket in the fridge sitting with rub on it,I had used olive oil to get rub to stick to meat.Has a good fat cap on it.I had picked up a book by the manufacturer with recipe's for the MES.Their brisket recipe says to smoke the meat at 225 degrees for 6 hours (1 hour per pound).Should I turn the brisket over,or leave it alone with fat on top?I am thinking I will foil it to preserve moisture to keep the meat juicy.I planned to freeze some of it,so should I freeze it uncut,or would it be okay to slice it for sandwiches and then freeze it?Your input please,thanks!
I seasoned my 40" MES last Sunday.After I had seasoned it,I just had to stick something in it to smoke.I ended up doing burgers in it,and will probably not try that again.Smoke flavor was great,I used the AMNPS but they were messy and I didn't like losing heat when I would open door to turn them.
Thanks for the advice on the seasoning,I had additional temp probe and fired it up with smoke from the get go.The factory probe has some variance,but not a great deal.I had calibrated additional probe by the boil method so I had about a 5 degree difference.All in all there was only about 10 degree difference between factory probe and my additional.I used large corks with a hole in them to get probe off the grates.I had not read about the potato trick till afterward.
Anyway,I have the 6 pound brisket in the fridge sitting with rub on it,I had used olive oil to get rub to stick to meat.Has a good fat cap on it.I had picked up a book by the manufacturer with recipe's for the MES.Their brisket recipe says to smoke the meat at 225 degrees for 6 hours (1 hour per pound).Should I turn the brisket over,or leave it alone with fat on top?I am thinking I will foil it to preserve moisture to keep the meat juicy.I planned to freeze some of it,so should I freeze it uncut,or would it be okay to slice it for sandwiches and then freeze it?Your input please,thanks!
