I have a MES 30 and looking to do my first Brisket. Any suggestions on seasoning and cook temps and times.
Thank You ans Happy Easter
Thank You ans Happy Easter
Why, yes indeed We have suggestions...LOL
Smoke that big thing at 225*f (or close) and figure 1.5 hrs. / lb. of meat and add a bit more time for stalls , season with simply S/CBP , place in your Smoker and leave the door shut till almost time...then check for temp. and tenderness .
Opening the lid lets your environment escape and extends your cooking time .
I love to cook Brisket and do several at a time a lot :
If I opened the lid alot like I see people doing , all the work I did to get the temp. up and the smoke Blue , is up and out of the smoker following the smoke that came out when it was opened.
My meaty is always juicy and tender when I pull it out of the unit.
Have fun and .............