5 hours in, my MES40 and the meat probe agree that its maintaining 275 degrees, according to my two Maverick Remotes the box is actually holding 220 degrees. I have relit the Amazin Pellet smoker now 5 times and have changed over and now using the MES Cold Smoker. From mesquite to pecan...... It works wonderfully in my MES30 so I'll blame the MES40 that can't tell temperature....LOL
I am really just starting, nothing but opportunities to get it to smoke easier......... Its smoking it takes hours.... no stress area. So lets start with some pictures.
First I am sure you all saw the cryopac'd brisket yesterday when I was making chili meat. Normally I never trim a brisket, why waste all that lovely fat besides it so much easier to remove the access after it cooked/rendered. BUT this brisket was on sale for a reason, the meat was grey and looked like freezer burn and the fat looked really bad. I had to do something. Ya know I have started trimming the edges just to get fresh meat exposed. BUT ..... Let's get back to pictures.
Here's what I trimmed off
Guessing that 13 lber would be lucky to make 10. But look how much better it looks! Oh and note the notch on the upper left corner, you only have to mess up once. I have been, when using the MES30 taking a huge notch and that way a brisquet will fit in the MES30 (just a secret for those of you with an MES30. I grind up what I take off for .. what else? Chili!
Flat side up, fat cap down, and rubbed with my forgotten mostest favorite brisket rub.
I tried an injection the other day and I liked it so much, thought I would try it again..... Lots and lots of very small injections with simplicity.
Wrapped that bad boy up in the good wrap. Love this stuff and it lasts forever, its been years since I bought that roll. Its like magic and it just keeps coming out!
In the reefer over night to think about all those lovely flavors absorbing into the meat!
I wanted to show you all something too. if you'll enlarge the photo see all that pepper. There is no oil, mustard, or banana juice to act as glue, its sticks there all by itself. So well that when I removed the plastic wrap tonight The pepper stayed on the meat, not even in the plastic wrap.
Maybe a better picture...... There is a rubbed and injected brisket which sat overnight and the plastic is clear and the brisket is nicely rubbed.
Now the brisket meats the smoker..... which highest temp is 220 degrees, I guess its good for sausage if I used the Nesco. BTW you might notice which way I stick the fat cap........ it looks 100% better than it did when I got it.
And I start the Amazin, that way the meat can preheat a little while it mellows out. I was going with mesquite pellets, I had mesquite chips, but the cold smoker was already loaded with pecan shells, so was going with the amazin.
About an hour later I decide to insert the aux smoker and probe the that beast.
I hate opening the door cause the MES40 just sheds its heat
And inserting the lit and smoking perfectly Amazin
Hour later check the meat, I guess its a draft problem <shrugs> Frustrated and loosing the cherry smoke absorption temp. I pull the Amazing, fire up the cold smoker which was already loaded and ready.
I relit the Amazin outside the smoker again to see if it was the smokers fault like I suspected.
Anyway the meat is at 140 IT and has yet to get smoke, but it is now.
This is 5 hours in now........
Well as soon as I can get some smoke on it, I'll probably pull it and finish in the oven.
It just wasn't my night, but it will all work out, when you have a long smoke never let it faze ya, you have too much time to regroup.
I'll try and get back later with some updates if I don't fall asleep!!
TTFN
I am really just starting, nothing but opportunities to get it to smoke easier......... Its smoking it takes hours.... no stress area. So lets start with some pictures.
First I am sure you all saw the cryopac'd brisket yesterday when I was making chili meat. Normally I never trim a brisket, why waste all that lovely fat besides it so much easier to remove the access after it cooked/rendered. BUT this brisket was on sale for a reason, the meat was grey and looked like freezer burn and the fat looked really bad. I had to do something. Ya know I have started trimming the edges just to get fresh meat exposed. BUT ..... Let's get back to pictures.
Here's what I trimmed off
Guessing that 13 lber would be lucky to make 10. But look how much better it looks! Oh and note the notch on the upper left corner, you only have to mess up once. I have been, when using the MES30 taking a huge notch and that way a brisquet will fit in the MES30 (just a secret for those of you with an MES30. I grind up what I take off for .. what else? Chili!
Flat side up, fat cap down, and rubbed with my forgotten mostest favorite brisket rub.
I tried an injection the other day and I liked it so much, thought I would try it again..... Lots and lots of very small injections with simplicity.
Wrapped that bad boy up in the good wrap. Love this stuff and it lasts forever, its been years since I bought that roll. Its like magic and it just keeps coming out!
In the reefer over night to think about all those lovely flavors absorbing into the meat!
I wanted to show you all something too. if you'll enlarge the photo see all that pepper. There is no oil, mustard, or banana juice to act as glue, its sticks there all by itself. So well that when I removed the plastic wrap tonight The pepper stayed on the meat, not even in the plastic wrap.
Maybe a better picture...... There is a rubbed and injected brisket which sat overnight and the plastic is clear and the brisket is nicely rubbed.
Now the brisket meats the smoker..... which highest temp is 220 degrees, I guess its good for sausage if I used the Nesco. BTW you might notice which way I stick the fat cap........ it looks 100% better than it did when I got it.
And I start the Amazin, that way the meat can preheat a little while it mellows out. I was going with mesquite pellets, I had mesquite chips, but the cold smoker was already loaded with pecan shells, so was going with the amazin.
About an hour later I decide to insert the aux smoker and probe the that beast.
I hate opening the door cause the MES40 just sheds its heat
And inserting the lit and smoking perfectly Amazin
Hour later check the meat, I guess its a draft problem <shrugs> Frustrated and loosing the cherry smoke absorption temp. I pull the Amazing, fire up the cold smoker which was already loaded and ready.
I relit the Amazin outside the smoker again to see if it was the smokers fault like I suspected.
Anyway the meat is at 140 IT and has yet to get smoke, but it is now.
This is 5 hours in now........
Well as soon as I can get some smoke on it, I'll probably pull it and finish in the oven.
It just wasn't my night, but it will all work out, when you have a long smoke never let it faze ya, you have too much time to regroup.
I'll try and get back later with some updates if I don't fall asleep!!
TTFN
