Brisket In My MES

Discussion in 'Beef' started by maloff28, Apr 1, 2013.

  1. maloff28

    maloff28 Smoke Blower

    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.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    I love my 6 X 8 AMNPS.

    I think the tube smokers "AMNTS" put out too much smoke for my MES, but the 6 X 8 AMNPS is perfect.

  3. maloff28

    maloff28 Smoke Blower


    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.

  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    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,

  5. itsmechris

    itsmechris Newbie

    It's making me drool so I bet it was amazing!
  6. big dee

    big dee Smoke Blower

    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.

  7. 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.
  8. maloff28

    maloff28 Smoke Blower


    What time is dinner? 

    How is the smoke going?  What type of wood do you use?

  9. dougmays

    dougmays Limited Mod Group Lead

    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
  10. 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.

  11. maloff28

    maloff28 Smoke Blower

    Wow!  That is beautiful.  I am now Starving!  I do the same thing, I wrap at around 150.
  12. I over looked your question, about what kind of wood do I use? I use red oak and add some hickery here and there.
  13. maloff28

    maloff28 Smoke Blower


    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.
  14. danbono

    danbono Master of the Pit OTBS Member

    Last edited: Apr 9, 2013
  15. gotbags-10

    gotbags-10 Smoke Blower

  16. danbono

    danbono Master of the Pit OTBS Member

    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.
  17. 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.
  18. I have a New Gen MES Smoker, how do I get ahold of Todd? I'm thinking about getting one of the pellet smokers myself.
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Use the "PM" function-----That works good, and he'll get back to you in a short time.

  20. Thanks

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