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[whitee01]

Hey there Guys,
I just ordered a MES 30" and it should be here by monday. I've been using a charcoal grill for about 4 years now and decided to take the next step. I'm looking at a brisket as my first experiment, any suggestions? Also, I live in middleburg FL so if anyone knows of any good butcher shops, I'd appreciate it.

 

[s2k9k]

:welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

 

[kathrynn]

to SMF!  We are so glad you decided to join us! 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat

 

[seenred]

Welcome to the forums!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

Red

 

[smokinhusker]

Hello Whitee and welcome to SMF! Congrats on the smoker!

First off with an MES (Masterbuilt Electric Smoker) get yourself a good thermometer both for internal meat temp and for checking the smoker chamber temp. Some have been notorious at being off in the actual temps of the chamber as compared with the set temp. Keep in mind, especially if you are doing a whole packer brisket, that it's going to take a long time!!! Figure 1.5 - 2 hrs per lb. Foiling at 160* IT is a personal preference. 

Good luck and let us know how it all turns out!