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Looking great! Ive got a MES too, but haven't experienced those heat issues. you may want to reach out to Masterbuilt to see if that's a warranty issue. 24 hours seems like a long time for a brisket to me, 16 or so hours seems more common for a full, but that might be due to your temps.
I've known this for a while and have lived in denial. I think you're absolutely right. Certain parts of the meat take the toothpick very smoothly but others not so much. Giving it another half hour at 275 and then I'm pulling it... and then it's time for a quality thermometer....
I don't know squat about brisket, but I'm pretty sure I separated the point from the flat by hand. Somebody please correct me if I'm wrong. I cut the point into cubes and I have no idea why -- those are the most tender, juicy, flavorful cuts of meat I have ever tasted! I couldn't be happier with the way the entire thing came out. Every piece is tender and juicy and loaded with flavor. I'm completely satisfied with my first brisket!
Points Brother! Your stamina and patience has me in awe and inspired me. I'm trying to wait out a stall on three pork butts at 16 hours and dreading work tomorrow. Your journey and final Q-View reminded me of why we love to do this!