Wagyu Gold Brisket

[one eyed jack]

Good job. Sure looks edible to me.

 

[schlotz]

Well done fellow Hoosier!

 

[Bearcarver]

I have an mes gen 2 and I removed the water pan and put it over the opening on the slanted drip tray. Is there a better place to put it?

I would say, if you leave everything else alone, that is the best place to put it.
However if you have trouble with the heat balance from left to right, I would remove the slanted drip plate & water pan.
Then I would put the bottom rack in & put a throwaway foil pan on that bottom rack to catch drips.
Then I would put the AMNPS on the far right of that bottom rack, just above the chip dumper. Then you can pull the dumper out about 3" & rotate it 180° for more air flow to the AMNPS, & push it back in for less air flow.
This would make your Gen #2 more like a Gen #2.5.

IMO---The bottom rack is too close to the heat to put meat on anyway

Bear

 

[HalfSmoked]

Awesome nice looking plate to. I'll have mine in a sammie with horseradish and onion.

Warren

 

[HalfSmoked]

Thanks for the like Thomas The Tank it is greatly appreciated.

Warren

 

[Thomas The Tank]

I would say, if you leave everything else alone, that is the best place to put it.
However if you have trouble with the heat balance from left to right, I would remove the slanted drip plate & water pan.
Then I would put the bottom rack in & put a throwaway foil pan on that bottom rack to catch drips.
Then I would put the AMNPS on the far right of that bottom rack, just above the chip dumper. Then you can pull the dumper out about 3" & rotate it 180° for more air flow to the AMNPS, & push it back in for less air flow.
This would make your Gen #2 more like a Gen #2.5.

IMO---The bottom rack is too close to the heat to put meat on anyway

Bear

Tha is for all your tips! I’ll start with not filling full with pellets and go from there. I am unsure if I have trouble with heat balance. I also almost always have a disposable foil pan on the bottom for easier cleanup.

 

[gary s]

Nice Job, I have a question ? and sure not knocking your cook or rain on your parade But.....
Did that Brisket have that much better flavor that a regular ole select or choice ? When people first started cooking Briskets they were a big ole tough piece of meat that needed long hours of low and slow then Magic happens.
I've never even smoked a Prime, But just wondering how much better the flavor was

Gary

 

[Thomas The Tank]

Nice Job, I have a question ? and sure not knocking your cook or rain on your parade But.....
Did that Brisket have that much better flavor that a regular ole select or choice ? When people first started cooking Briskets they were a big ole tough piece of meat that needed long hours of low and slow then Magic happens.
I've never even smoked a Prime, But just wondering how much better the flavor was

Gary

Well... I have only been smoking meats for ~a year and this was my 5th brisket. I’ve done 1 choice and the 3 prime before this one. If I was to compare I do think the flavor was better and it was more tender than any of the others. Some of it just melted in your mouth like butter and could tell the marbling played a big role in the outcome.