I have an MES 40 and have mostly smoked pork spare ribs and baby backs. I have also done a couple tri-tips and a lot of chicken. Anyway my experience has mostly been with these meats which I have gotten pretty good at.
So this weekend I was invited to a big potluck/ cookout. I wanted to try smoking a couple briskets since it would feed quit a few people.
So I rubbed the briskets using Jeff's rub and set the smoker for 230. Using hickory I smoked the brisket for about 7 hours until I had an IT of 175. I pulled the briskets put them in foil pans with about a half cup of apple juice and water. I covered with foil and back in smoker for about 4.5 more hours till IT of about 198. I then pulled wrapped in a towel and placed in a cooler (by the way I learned this whole procedure browsing on this site). Next I I seperated flat and point and carved. The meat came out excellent. Good flavor very tender and it was a hit at the party. It was all gone in about 20 minutes. My only complaint was no smoke ring. It had good bark, maybe a little soft (probably because I foiled it) I was very disappointed with the appearance. I have helped a friend who has a big offset stick burner and mine was just as tender and tasted just as good but his looks a lot better and has a beautiful smoke ring. He caters and is into competion and doesn't want to share any tips with me.
Any opinions and help with my procedure would be greatly appreciated.
Thanks
So this weekend I was invited to a big potluck/ cookout. I wanted to try smoking a couple briskets since it would feed quit a few people.
So I rubbed the briskets using Jeff's rub and set the smoker for 230. Using hickory I smoked the brisket for about 7 hours until I had an IT of 175. I pulled the briskets put them in foil pans with about a half cup of apple juice and water. I covered with foil and back in smoker for about 4.5 more hours till IT of about 198. I then pulled wrapped in a towel and placed in a cooler (by the way I learned this whole procedure browsing on this site). Next I I seperated flat and point and carved. The meat came out excellent. Good flavor very tender and it was a hit at the party. It was all gone in about 20 minutes. My only complaint was no smoke ring. It had good bark, maybe a little soft (probably because I foiled it) I was very disappointed with the appearance. I have helped a friend who has a big offset stick burner and mine was just as tender and tasted just as good but his looks a lot better and has a beautiful smoke ring. He caters and is into competion and doesn't want to share any tips with me.
Any opinions and help with my procedure would be greatly appreciated.
Thanks
