Brisket In My MES

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Thanks Bear.  I have been emailing back and forth with Todd.  I don't know what size to get.  Saw a demo on youtube with a 12" AMNPS and he got 3 hours on pellets.
 
Bear,

Sorry to be dense and to get the initals of the product wrong, but I thought the "maze" was the one that didn't work at temps over 180 and that the tube was designed for the MES.

Seth
 
Bear,

Sorry to be dense and to get the initals of the product wrong, but I thought the "maze" was the one that didn't work at temps over 180 and that the tube was designed for the MES.

Seth
AMNS----original single interior walls----only made for sawdust------problems over 180 degrees.

AMNPS----newer double interior walls----good for pellets & dust-----Good for cold, warm, and hot smoking up to at least 300 degrees.

AMNTS------Tube smoker------Puts out buku smoke------Be great for picking up wounded by chopper (AKA---Dust-offs----or Medivac). Too much smoke for me in my MES 40.

Maybe that will help you,

Bear
 
Great looking brisket. Now I am going to have to the daughter's house and pick up the briskets she has for me, you got me drooling. The AMNPS works great in my MES 40. The AMNTS I use in my grill. The AMNS I use for cold smoking. All three of them work great.

Dennis
 
Maloff28,

I see you know Petty's, they sell Claudes Sauce brisket marinade. Have you tried it with a smoker? I also bring that back from Texas. I'm smoking one tomorrow.
 
Maloff...i believe there is a Restaurant Depot in Orlando...and they always have full packers! Check them out, y ou just need to own your own business...or know someone who does. Membership is free but you need a EIN to get a card.

Brisket looks great!

on a side note...check out our South Florida Gathering, this is the 3rd year and we are trying to make it the biggest one yet

http://www.smokingmeatforums.com/t/...athering-3rd-annual-nov-8-10th/20#post_962976
 
It's done. Sorry no q-view, I'll take pics of one of the ones I'm doing next week. I smoke therm for about 5 hours and then cover in a pan to catch the juices, it allows me to count on when it will be done and it gives me some juice to put on it when serving or to make gravy for potatoes or whatever. I'll show you what I mean in this pic below, this is one I did a while back.

 
dougmays,

I had never heard of that place.  I don't have an EIN, but I can look into it.  It is certainly closer than the place I am going now.

Thank you for the tip.
 
Hi Went to RD today with my KCBS member card and was able to shop..Got a 11.5 IBPchoice packer for $2.57  I also got a 3 pack of BB ribs for $2.79 lb.While I was waiting in the check  out line I started talking to the person behind, he asked me if I had Angus packer, he said they were much better IBP. I told him I didn't see any Angus packers, afte I  loaded my car I went back in and sure enough there were Angus or Black Angus packers for $2.82 lb. Next timke I'll try one and see. Is there really a differnce between the two?

Dans PS Dress warm it was 80* here in NJ inside was very cold, good thing I brought my hoddy along with me.
 
Thank you I will reach out to Todd.  Still considering the WSM, maybe I'll do both!  I love the ease of the electric, but i think the bark and smoke ring are calling!   Something about the heat from fire vs. that little heating element.

Seth
By all means, do both.  I have two webers and one MES.  The MES is my Illinois winter unit for BBQ but I've since grown to love using it for more seasons.  For competition class BBQ, only the Weber will do, but since my family BBQs once or twice for our own consumption each week, needing to monitor temperatures and feed a fire becomes tiresome, particularly with the longer cooking meats.

BTW:  Todd is a great guy.  He will work with you to get your MES smoking right.   That's how he does it.  One satisfied customer at a time.  I couldn't be more pleased with his quick responses to my MES questions in the past.
 
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