Hi new to the forum currently using a mes 30 digital. I've got a 15 lb brisket to cook next weekend on our family lake vacation next Saturday. Any tips as I haven't done a brisket on this smoker yet.about how long a cook should I expect all input is appreciated thanks
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I use an mes for about 70% of my cooks. Everything I've learned I've learned from Bear. I gave my 30" to my son. Because just as Bear said it would be, it was too small for larger quantities. I used it for about a year and a half before getting the 40". I did make a few full packer briskets in it though. Take a rack and lay the brisket on and see if it fits. If it does not go ahead and cut it cross ways. Not necessarily at the middle. Cut as close to the point side as you can that will allow both pieces to fit on the racks with some room to spare for circulation. Do not cut into the point itself. The point side will cook slightly differently than the flat side so monitor the internal temperatures on both pieces. Put the point side on the lower rack with a pan under it. I did this about five times and it worked out for me. Aside from the cutting part follow Bear's mes brisket walk through to the letter and it will turn out fantastic.Weber Smoky Joe
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Originally posted by tenacious bee View PostI use an mes for about 70% of my cooks. Everything I've learned I've learned from Bear. I gave my 30" to my son. Because just as Bear said it would be, it was too small for larger quantities. I used it for about a year and a half before getting the 40". I did make a few full packer briskets in it though. Take a rack and lay the brisket on and see if it fits. If it does not go ahead and cut it cross ways. Not necessarily at the middle. Cut as close to the point side as you can that will allow both pieces to fit on the racks with some room to spare for circulation. Do not cut into the point itself. The point side will cook slightly differently than the flat side so monitor the internal temperatures on both pieces. Put the point side on the lower rack with a pan under it. I did this about five times and it worked out for me. Aside from the cutting part follow Bear's mes brisket walk through to the letter and it will turn out fantastic.
Tpo3,
Vern covered the size part real good---Follow that to fit it in.
As for the smoking part, all I have is a Step by Step on a small flat (Below).
Naturally a 15 pounder will take longer, but you should cook by Temp, not time.
Get a Term in the thickest part & if you have another one put it in a thinner part.
Get it to about 195° for slicing.
Link:
http://www.smoked-meat.com/forum/showthread.php?t=32865
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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welcome from the Az desert. Check out Bearcarvers threads, you'll probably find what you need to nail that briskit. He's the King of the MES here.Mike
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Welcome to the Mid-sanityIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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Originally posted by Tpo3 View PostHi new to the forum currently using a mes 30 digital. I've got a 15 lb brisket to cook next weekend on our family lake vacation next Saturday. Any tips as I haven't done a brisket on this smoker yet.about how long a cook should I expect all input is appreciated thanks
Tpo3,
BTW: Below is a link to my Free PDF Book of most of my best smokes.
They are all done in an MES, and they are all in Step by Step form.
Check it out:
http://www.smoked-meat.com/forum/showthread.php?t=34823
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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