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Old 03-16-2018, 11:00 AM   #1
mmlreiner
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Default Question about brisket

Well I started a brisket last night around 1am in my MES and I use a combination of lump charcoal in the tray and the amazn pellet tray. At about 330 I woke to check on the smoke and it was bellowing out of the top like it should. When I woke up at 9 this morning sheís doing great temp wise but I opened the door to check on everything and realized that I forgot to put some foil above the pellets to keep the drippings from putting the smoke out and it looks like it did just that. I think I may have gotten a good three hours, possibly more out of the smoke. Iím irritated cause it was a rookie mistake and though the bark looked okay (it wasnít black like Iím used to but it was fairly dark) I started up the pellet tray again just to see if it would help in any way. What say the smokers here?? Smart? Brandon? Think I got enough smoke time?


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Old 03-16-2018, 11:11 AM   #2
BURTONboy
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It will be just fine. You got plenty of good smoke on it at the very beginning and that's what matters most.
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Old 03-16-2018, 11:30 AM   #3
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Ok. Itís been on about 10.5 hours and Iím wrapping it now to push it past 180*. Itís been at 180* since about 7 this morning so I suppose itís stalled at a higher temp than normal lol. Usually it hits the stall at 170* in this particular smoker. Iíll post pics afterwords.


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Old 03-16-2018, 11:48 AM   #4
BrianL
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I hope you have better luck than me. After ruining 3 I called it quits.... I never got past newbie brisket cooker.
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Old 03-16-2018, 12:16 PM   #5
Mike D
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Iíve never been able to get the bark in my electric like you do with a stick burner. Flavor was still good just not the heavy bark like I like.


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Old 03-16-2018, 12:23 PM   #6
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Turn the temp up to finish it. It won’t hurt it
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Old 03-16-2018, 01:27 PM   #7
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If your getting pressed for time wrap her up and throw in oven. You already have your smoke.
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Old 03-16-2018, 01:32 PM   #8
zr2chevy22
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Well how'd it come out? Threads worthless without photos.

Me I'm a traditional smoker and prefer stick burners.
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Old 03-16-2018, 02:29 PM   #9
mmlreiner
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At some point Iíll buy a traditional smoker. I got this as a gift so I could learn how to cook with smoke. Iíve loved it so far. Itís done but Iím out running an errand that hopefully wonít take much longer. Then Iíll post pics!!


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Old 03-16-2018, 02:45 PM   #10
glen
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Hard to get dark smoke ring from electric. That said I can get better flavor and cook as temp never changes.
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Old 03-16-2018, 04:08 PM   #11
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Old 03-16-2018, 04:10 PM   #12
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Uhh. Itís awesome.


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Old 03-16-2018, 04:16 PM   #13
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Did you take any more pics? Curious what kind of smoke ring you got with the pellet tray? I use that for my summer sausage, but never would've thought it'd put out enough smoke to get any kind of ring for brisket.

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Old 03-16-2018, 04:27 PM   #14
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Thereís never been a good smoke ring on any of my briskets from the MES. Itís not the pellet tray, itís the smoker since itís electric. It cooks it SUPER tender and juicy and itís got a fantastic bark with just salt and pepper but not a deep red ring.


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Old 03-16-2018, 04:37 PM   #15
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Incase someoneís wondering hereís my setup. Cost me $200.


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Old 03-16-2018, 04:38 PM   #16
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Old 03-16-2018, 05:22 PM   #17
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Put it on cold right out of the fridge if you want a better smoke ring.

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Old 03-16-2018, 07:36 PM   #18
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Turned out pretty good I would say. You may not have had a thick bark, but you got the flavorful crust none the less. Good job

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Old 03-16-2018, 07:40 PM   #19
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What does smoke ring taste like? 😂
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Old 03-17-2018, 09:02 AM   #20
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Turned out VERY good. Had about 10 people over and not a scrap left behind after the first couple of hours. It was super tender, super tasty and had a good flavor. I could care less about the smoke ring honestly my intention is to cook a really edible, flavorful brisket and my little 30Ē MES does the job well. Iíve tweaked the rub a few times just to see what sort of flavor I can pull but salt and pepper are tasty just by themselves.


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Old 03-17-2018, 12:44 PM   #21
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Quote:
Originally Posted by mmlreiner View Post
Turned out VERY good. Had about 10 people over and not a scrap left behind after the first couple of hours. It was super tender, super tasty and had a good flavor. I could care less about the smoke ring honestly my intention is to cook a really edible, flavorful brisket and my little 30Ē MES does the job well. Iíve tweaked the rub a few times just to see what sort of flavor I can pull but salt and pepper are tasty just by themselves.


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Old 03-17-2018, 12:54 PM   #22
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I have a Masterbuilt Smoker with a glass door. Only tried one brisket and it was shoe leather. Pork butts turn out awesome though. Care to elaborate on the lumb charcoal and pellets? My smoker only has a little shoot that you add wood chips to the side. Did you modify the smoker? Thanks - would love to turn out a brisket like that.
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Old 03-17-2018, 03:36 PM   #23
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Ok hereís a run down on what to do:
Get a full size brisket, this one was 17.5 lbs.
trim off some of the excess fat from the point and then cut the point from the flat so youíve got two pieces otherwise it wonít fit in the smoker. Youíre going to smoke them on two racks at first. Two hours before you start your smoker pull out the brisket and a 60/40 mix of course black pepper and kosher salt. Rub all over generously and put back in the fridge in foil or whateverís handy. At two hours pull out on the table to sit and head out to the smoker. Iíve got a digital thermo with 6 prongs that I use that I got off amazon. Put three probes through the smoke vent at the top and let them dangle in the smoker above the racks and turn on the thermo. All probes should read the same temp. You have a tray in there already, fill it with lump charcoal or just briquettes. Pull the little add on tray out and leave it. You need that hole to keep the air flow so your pellet tray doesnít suffocate. Get a smallish pellet tray (I love my amazn tray as it smokes for at least four hours without being messed with). Fill the tray with pellets of your choice and light one end until itís a flame. Let the flame burn out on its own or blow it out after a few minutes of burning. It should be smoking when you place it in the smoker. Put water in your catch pan and then on the same catch pan tray set your pellets on the opposite side from the drip pan. Place a grate above that and on that grate put some tin foil covering your pellets. This is so the drippings from the food donít land on your pellets and put them out. Now put your briskets fat side up, on different racks at the top, one directly above the other. Put one probe in the meatiest spot on each brisket and leave one probe just hanging (you donít have to have the third I just have it to double check the temp in the smoker). Close the lid, leave the smoke hole open and start your smoker. You should have a read on both briskets so you know if one needs to be pulled faster than the other but mine are always within two or three degrees. I literally leave everything alone for the first four hours unless I notice itís stopped smoking. If it has, make sure itís getting a decent airflow to keep your pellets going. Youíve got the lump charcoal as a second smoke source and it should get you through the first two hours or so. That tray should get you at least four hours. I set my smoker at 250 and I wait until my briskets are close to 170 usually before I wrap them together to get them through the ďstallĒ. Every single time Iíve smoked I get to the stall and try and wait it out but after sitting for four, five hours at the same temp Iíll go ahead and wrap them. Within a couple of hours theyíre up to 200. Thatís when they need to be pulled and left in the foil, placed in the over thatís OFF and wrapped in a couple of towels. Let them rest for an hour or two before enjoying. My briskets are still pretty warm to the touch when I cut into them but not hot. If theyíre hot to the touch let them rest longer. Itís part of the cooking process just like a steak. I cooked that 17.5 lb brisket, after trimming it was about 15 lbs and it was at 200 within 11 hours. It rested for another three hours and was absolutely perfect.


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Old 03-17-2018, 03:45 PM   #24
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Do everything you can not to split the brisket. Use one of these methods.
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Old 03-17-2018, 03:51 PM   #25
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My 3 I cooked today turned out fantastic...it just takes finding the right temps, spot in your cooker and plenty of patience... I messed some up early on. Kinda got it down to a feel now.



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Old 03-17-2018, 08:17 PM   #26
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Quote:
Originally Posted by mmlreiner View Post
Ok hereís a run down on what to do....
Awesome - Thanks for the help!
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Old 03-17-2018, 11:14 PM   #27
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I like my brisket tender. I also use a masterbuilt with an AMP. I wrapped a tile with foil to put over the AMP. Seems to help with keeping temp steady also. If you can keep the AMP lit you can have a perfect smoke ring. I don't acre about the smoke ring being perfect, as long as i get tender brisket that melts in your mouth. Seems like if brisket is tough, it isn't cooked long enough, or not cut cross grain.

https://www.smokingmeatforums.com/

This is a good place to learn, they even have a class to take online. The have forums for every kind of meat.
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Old 03-17-2018, 11:16 PM   #28
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I also have a stick smoker, but its not sealed very well (cheap model), and its hard to keep the temp down below 250į. The electric is so much easier.
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Old 03-18-2018, 03:41 AM   #29
mmlreiner
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Iíve split the brisket every time and honestly, itís friggin great. Itís got more square inches of bark lol. But I agree completely that the bark and the tenderness are the most important factors. If it doesnít eat good, well then it doesnít eat good lol and itís a waste of a bunch of time and some cash. When people come to the house to eat they never say ďoh my goodness thereís not enough of a smoke ringĒ. They eat it and say ďholy crap you can cook a brisket!Ē And I am by NO means any sort of expert. I know to put it on at night, the way I described and let her go! Always plan to smoke an hour for each lb of meat and youíll do fine. Biggest thing that screws it up is freaking out that itís sat at 160-170-180 for too long and it looks burnt. Push it past that stall and itíll be fantastic. At least thatís the mistakes I made my first couple of times.


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