Mid-week Brisket Smoke with Q-View

[heubrewer]

My bother came into town so what shall I smoke on the MES???

Brisket of course :yahoo:


Picked up a small USDA Prime 12lb packer from Costco

Same story as before... Will not fit on my MES 30 so I cut it in half. I should have just trimmed the point from the flat, but I ended up cutting around the middle.

Just put the point portion on. The flat portion will go on later ~ 11:00

Seasoned overnight with the usual
SS
pepper
granulated garlic
granulated onion
tad bit of Cajun seasoning
tab bit of brown sugar

I have been on a cherry kick of late.

I plan on running the smoker at 245F.

I used that temp for a combined beer-can-chicken and salmon and the MES really put out the smoke!

This time I have some orange wood that I plan on using. I love "sperimenting" on the relatives :biggrin:

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• heubrewer
• Nov 4, 2014

 

[heubrewer]

Slight change in plan, put the flat portion on at 8:30 pm

As always these will be smoked unwrapped. Again there in no need to foil wrap when using an MES

Just loaded up the wood tray and calling it a night

 

[canuckmike]

They're looking good. I'm interested to hear how well the orange wood works with them, hadn't heard of that before but i like the idea of it.

 

[oldschoolbbq]

Looks good so far , need more visual aid ... and finish shots.

 

[heubrewer]

Sorry got busy yesteday

Here is the point after resting

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• heubrewer
• Nov 6, 2014

I cubed it up and made burnt ends using dilluted Sweet Baby Rays sauce, our favorite) Put on the charcoal webber for finishing. Made GREAT sammies!

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• heubrewer
• Nov 6, 2014

Flat part after resting

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• heubrewer
• Nov 6, 2014

The orage wood workded out well. A nice mild smoke favor. During the smoke it reminded me of pipe tobacco. I thought it really showcased the brisket. Definately going to use it on brisket again.

 

[b-one]

Those ends look amazing!!! What no sliced pics?

 

[heubrewer]

Those ends look amazing!!! What no sliced pics?

Too busy eating :biggrin: