Daughter of Carniverous Maximus-Companion Post

Discussion in 'Beef' started by heubrewer, May 27, 2016.

  1. heubrewer

    heubrewer Meat Mopper

    A couple of years ago I posted Carniverous Maximus, Maxing out the MES.

    To celebrate my daughters 12th birthday we are having a small get together this weekend. Hence "Daughter of Carniverous Maximus"

    My daughter wanted brisket (proud daddy :yahoo:, and I figured I would throw on a shoulder as well.

    The shoulder just went on.

    Running the MES at 245F loaded with cherry chips for the entire smoke.

    Here is the shoulder rubbed down with "Riley's" Seasoning

    The 14.5 lb brisket is still in the fridge sitting. I rubbed it down with my own mixture of equal parts granulated garlic, granulated onion, season salt and fresh ground black pepper

    Total weight of meat in the MES 30. 22.5 lbs

    Will post in the Pork forum as well

    A BIG THANKS to all who served our country on this and every Memorial Day

    HEU Brewer
    Last edited: May 27, 2016
  2. heubrewer

    heubrewer Meat Mopper

    Just added the brisket

    disco likes this.
  3. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Happy birthday to your daughter!  That is looking great so far!

    [​IMG]   Mike
  4. heubrewer

    heubrewer Meat Mopper

    Took the brisket out after a 15 hr smoke. As I posted in the Pork forum, the MES somehow turned off, perhaps a power dip. Anyway I was able to catch it and was able to restart the MES. After it turned on it said it was at 150F.

    All said a very easy smoke. THe brisket is resting, plan on cubing most of it up and making "burnt ends", my daughter's favorite.

    Will squirrel away a section for myself for slicing. :biggrin:

    Both brisket pieces right out of the smoker.

    Should note that these and the shoulder were smoked un-wrapped over the entire smoke. My opinion is that the MES is basically a giant wrapper, so I really don't see the need to wrap anything. Of course everyone knows about "opinions"

    Last edited: May 28, 2016
  5. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Looks awesome!  [​IMG]

  6. heubrewer

    heubrewer Meat Mopper

    Since we are having sammies, I sliced/chopped the point, It is so tender and flavorful I am not going to sauce it.

    I cubed/chopped up the flat and and will do my "reverse burnt ends" with those.

    Sliced a piece to see how it held up. A hare bit "too tender" but no complaints here.

    Making my burnt ends sauce which is Sweet Baby Ray's original sauce diluted with white wine and water.

    Sliced flat. So easy to make yet so flavorful.

    Sliced/chopped point. More tender and flavorful than fillet.

    Last edited: May 28, 2016
    smokinal likes this.
  7. heubrewer

    heubrewer Meat Mopper

    For burnt ends, or my reverse burnt ends, I get out my 22" Weber kettle.

    Used mesquite charcoal and a couple of mesquite wood chunks

    Just took them off after about 45 min or so

    We will have some tonight then into the fridge for tommorow's party

    Thanks for watching

    Happy Memorial Day

  8. heubrewer

    heubrewer Meat Mopper

    Thanks, I have learned so much from the people here.

    Can't think of a better way to celebrate holidays/birthdays than with a good brisket or pork shoulder smoke.

    I don't make briskets that often, about 6 times a year or so, I do, I am amazed just how flavorful and EASY it is.

    Yes I use a MES, but smokiing is so forgiving, I tell people that grilling steak is much harder, your window to mess things up is so small when grilling. Smoking, you have such a huge timeframe you really can't get it wrong.
    Last edited: May 28, 2016
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Very nice!


  10. b-one

    b-one Smoking Guru OTBS Member

    Looks great!
  11. heubrewer

    heubrewer Meat Mopper

    Thanks Al, thanks b-one

    Party was yesterday and all of the brisket is all gone. Had lots of compliments on my "reverse burnt ends" still have about half of the shoulder left.

    Since my smoke finished the day before we simply reheated everything. We did this for convenience, however giving the meat a 24 HR rest to let the flavors come together was an even better reason

    Will be my SOP going forward.

  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Marvelous Major Meat Meal! 

    If you do this for birthdays, would you like to know when mine is?


  13. heubrewer

    heubrewer Meat Mopper


    Thanks for the points and compliments. Love smoking brisket for special occasions

Share This Page