- Jun 15, 2016
- 4
- 10
Hi Everyone,
My name is Mike and I live in Massachusetts. I bought my first smoker last October and have been smoking ever since. I picked up a MES 30", not the best but a great place to start. I picked up an AMNPS a few weeks back and it has given me the smoke flavor i have been missing. I plan to make the mailbox mod this weekend. So far I have smoked a small brisket, whole chicken, chicken wings, bacon, pork shoulder, pork tenderloin, sausage, burgers, hot dogs, bratwurst and corn on the cob.
I do have a question everyone. I plan on smoking a whole brisket this weekend. Gonna start it on friday night around 9PM and smoke it over night. Problem is the size of the brisket. its gonna be too big to fit in my small MES. Should i just cram it in there since it will shrink up over the cook, should i cut the flat in half and keep the point attached, or should i separate the point from the flat? I want to make burnt ends after the flat is done so i dont wanna mess that up.
Thanks everyone!!
My name is Mike and I live in Massachusetts. I bought my first smoker last October and have been smoking ever since. I picked up a MES 30", not the best but a great place to start. I picked up an AMNPS a few weeks back and it has given me the smoke flavor i have been missing. I plan to make the mailbox mod this weekend. So far I have smoked a small brisket, whole chicken, chicken wings, bacon, pork shoulder, pork tenderloin, sausage, burgers, hot dogs, bratwurst and corn on the cob.
I do have a question everyone. I plan on smoking a whole brisket this weekend. Gonna start it on friday night around 9PM and smoke it over night. Problem is the size of the brisket. its gonna be too big to fit in my small MES. Should i just cram it in there since it will shrink up over the cook, should i cut the flat in half and keep the point attached, or should i separate the point from the flat? I want to make burnt ends after the flat is done so i dont wanna mess that up.
Thanks everyone!!
