Smoking Brisket Woes

[Thomas The Tank]

I’m sure a lot of us have botched a brisket when smoking. I am still learning a lot and did my 6th brisket this past weekend. It was the worst one I’ve done so far as the bottom of the flat was hard and dried out, almost burnt/like jerky. It was still edible just not on the bottom crust.

I use an mes 30 and did a 16lb prime packer trimmed down to fit. Smoked fat cap up at 250 till probe tender. Took about 17hrs. The only thing different I did this time was I removed the fat cap off the point end to get better bark on both side of the point to make burnt ends. I smoked on the third shelf from the bottom and had a foil pan under to catch drips. I did turn the temp down to 235 for a few hours cause I had to go to church and it was at 182 already and didn’t want it to be done while I was away.

I also used an AMNPS which I have had a lot of issues keeping it consistent. It either ends up going out or burns up too quick. I may just resort to going back to using the cold smoke kit.

I haven’t gotten into wrapping with butcher paper cause I never seemed to have an issue.

Was removing the fat off the point the issue?

I also know smoking fat side down is an option as well.

Thoughts??

On a side note the burnt ends were pretty good and the smoked Mac and cheese I did turned out good as well

 

[schlotz]

First question that pops up is were you using the MES' built-in therm? They are notorious for being incorrect. Hard, dried out & burnt sounds like a temp issue, given 17 hours. Second, how thin was the flat at the far end away from the point? If only about an inch, I usually trim it off so there is a more consistent thickness to smoke. The meat trimmed can still be smoked but pull it sooner. Goes great in chili! Position of the AMNPS and airflow are the key, did you have the chip feeder pulled out at least 3 inches? No mention on the amount of trimming done. Did you leave a 1/4" on? What was the final weight to be smoked? (it's good to always weigh the trimmings so you know) Doubt seriously the fat trimmed off the point was the issue. Fat cap up or down, your choice, both work.

 

[Bearcarver]

Schlotz covered most of what I'd say & ask.
However the only time I would put one fat side down would be to protect it from direct heat from below,
And if you're on the 3rd shelf from the bottom with a pan underneath, that meat doesn't need protection, so I would put that fat cap up, to baste.

Bear

 

[Thomas The Tank]

First question that pops up is were you using the MES' built-in therm? They are notorious for being incorrect. Hard, dried out & burnt sounds like a temp issue, given 17 hours. Second, how thin was the flat at the far end away from the point? If only about an inch, I usually trim it off so there is a more consistent thickness to smoke. The meat trimmed can still be smoked but pull it sooner. Goes great in chili! Position of the AMNPS and airflow are the key, did you have the chip feeder pulled out at least 3 inches? No mention on the amount of trimming done. Did you leave a 1/4" on? What was the final weight to be smoked? (it's good to always weigh the trimmings so you know) Doubt seriously the fat trimmed off the point was the issue. Fat cap up or down, your choice, both work.

I use a Webber igrill2 for the brisket temp and just set the mes to 250 since that seemed to work in the past.

I feel the flat was close to an inch maybe more on one side and the other side was pretty thick. As said before I cut about 3 inches of the flat off to make it fit. I did leave 1/4” on, but not sure if the final weight smoked, maybe 12-13lbs

On my mes I still have the cold smoke kit attached with a 3ft dryer vent and I pulled the ash tray at the bottom out a bit for some airflow.

 

[schlotz]

Have you verified the MES temp settings? The MES is set to 250º but, has the actual grate temp next to the brisket been measured with a calibrated thermometer?

 

[Thomas The Tank]

Have you verified the MES temp settings? The MES is set to 250º but, has the actual grate temp next to the brisket been measured with a calibrated thermometer?

I have not done a test to see temp inside the mes with another thermometer. Guess I should do one next time.

 

[schlotz]

Might be a good idea. My now retired MES, was way off by 45ºƒ.