1st smoke-One issue

Discussion in 'Beef' started by buzzindsm, Aug 4, 2015.

  1. buzzindsm

    buzzindsm Newbie

    Bought a MES30 (1st gen) last week, also bought a AMNPS.

    Just smoked the flat

    Just did a basic salt/pepper rub and I was very happy with the results.

    Set the smoker at 225 and it stayed between 225-235 the whole time.

    I probably opened the door too many times trying to keep the AMNPS lit and chekcing on it (5 or 6 times).

    Didn't wrap it at 160' just waited and let it go to 200', pulled it, wrapped it in tin foil/towel, let it sit for an hour in a cooler, and sliced.

    Once everything was done I was very happy with the texture and flavor but it was dry.


  2. I am gonna go out on a limb and say it was a bit over cooked most people i see pulling briskets around 195 and the temp rises about another 5 degrees when you foil. but also i see alot of people  to the probe test with either a tooth pick or temp probe when it slides in like a hot knife thru butter it is done. so hypothetically your brisket could have been done at say... 190 and you cooked it to 200 
    buzzindsm likes this.
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Congrats on your first smoke! Brisket right out of the gate is pretty gutsy, and yours looks pretty good considering. keep at it and like jcollins said, start checking for tenderness a little earlier and you'll get it dialed in.

Share This Page