I put this 14 pound full packer into my MES 40 BT today set at 220. The AMPS is loaded with postmasters choice and the brisket slightly rubbed with Montreal steak seasoning.I'm going out to dinner with some family then on to sing some karaoke. Should be home about midnight. I'll check on the smoker and head to bed. I'm figuring to pull it around 1 pm, separate the point, cube it and put it back in for burnt ends(never done them). Will foil the flat until the burnt ends have 2 more hours in the smoker. Should make for a nice 50th birthday meal
Last edited: