Brisket 13 lbs - first one on MES

Discussion in 'Beef' started by randyt58, Sep 7, 2013.

  1. Just thought I would throw this up.

    I used Jeff's rub. Very little trimming. Went about 10-11 hours at 220-225. Used a little cherry and apple then chunk hickory when I went to bed. Temp when pulled from smoker was 203. Resting in foil in towels for about 9 hours, temp is still above 150. Getting ready to slice.

    Randy





    Well the uploads came in backwards as you can tell.

    Got to go make some sauce!
     
  2. geerock

    geerock Master of the Pit SMF Premier Member

    That sure is a long rest. But she looks good.
     
  3. I wasn't sure how long it would take so I decided to start last night. I was surprised how little liquid was in the foil when I opened it up. It is delicious tho!  Have more than half left for the next few days!

    Came out ok, but since I did no cutting down to the meat before rub, didn't get much rub flavor actually into the meat. Was still plenty hot after 8 plus hours wrapped. That's good to know.

    Next time I know I can just start early morning and get it done for evening meal!

    Randy
     
  4. geerock

    geerock Master of the Pit SMF Premier Member

    I can almost guarantee you were cooking at a higher temp than the mes was set at. The mes controllers are prone to being pretty far off. I would get a maverick temp monitor to verify your cooking and meat temp cause 13 lb brisket at 225 in 10 to 11 hrs is real quick. On the one I had I had to set it at about 218 to cook at around 250. I think you are around the same temp difference.
     
    Last edited: Sep 7, 2013
  5. I agree.  Though High Heat Brisket can be good, it's hard to believe cooking at 225* got a 13# brisket done in 11 hrs.
     

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