Mule's smoked brisket and pork loin using MES 40 and AMNPS with Qview.

Discussion in 'Beef' started by themule69, Sep 25, 2014.

  1. Good morning. Today I will be smoking a small brisket and pork loin for a friend. I will be using the MES 40 with AMNPS. I will be running the MES at 250°. I microwaved the oak pellets for a min. and a half. I gave  my meat a good rubbing[​IMG]  while the MES was getting up to temp with the the AMNPS in the MES unlite . Then I added the meat. After 30 min I fired up the AMNPS and put it in. 

    Here I am applying the rub.


    No binder used. Here the salt in the rub is starting to draw to

    draw out some moisture to make it's own binder.


    Here is a link to the pork loin smoke as later in the day they will be parting ways.http://www.smokingmeatforums.com/t/...in-and-brisket-in-the-mes-40-with-amnps-qview

    More to come.

    Happy smoken

    David
     
    bearcarver likes this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Lets see some smoke.....
     
    Last edited: Sep 25, 2014
  3. Smoke to come soon. Take a chill pill [​IMG].

    Happy smoken.

    David 
     
  4. OK here is where I need help[​IMG]. They told me to decide whether to chop the brisket or slice it[​IMG]. I like it both ways. What should I do[​IMG]  

    Happy smoken.

    David
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Make both.
     
  6. I knew someone was going to say that. It is so small.
     
  7. OK Adam just for you I opened the door. Here is some smoke.


    I probed the loin while the door was open. I also cut the temp of the MES back to 240°.

    IT of loin is 128° this is after 1:45 min. No probe in brisket yet.

    Happy smoken.

    David
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Looking good , David...

    Adam , remember the 'patience' thingy??? [​IMG]
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    I like to pull my Butts & Chuckies, but I always slice the Brisket.

    Doesn't mean you have to.

    Bear
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    David They are looking real good

    Richie
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I am watching mainly to see how you solve the slicing, chopping dilemma. Enquiring minds want to know.

    Disco
     
    timstalltaletav likes this.
  13. Here is the 2.5 hour pics. I removed the loin and wrapped it in foil. IT of loin was 144°. I just couldn't bring my self to going any higher.

    The brisket is 148°



    Happy smoken.

    David
     
  14. [​IMG]  [​IMG]

    Happy smoken.

    David
     
  15. Thanks It smells so good.

    Happy smoken.

    David
     
  16. Thanks Bear. I still don't know what I am going to do.

    Happy smoken.

    David
     
  17. Adam needs a [​IMG]

    Happy smoken.

    David
     
  18. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Lookin good David!  I'm with Bear...I like sliced briskey!!!  [​IMG]

    Sure hope Adam doesn't get took to the woodshed...bad juju for a new moderator [​IMG]

    [​IMG]

    Red
     
  19. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]
     
  20. It did a long stall for such a small brisket 2 hours. It is back up and going now [​IMG]. at 6 hours it is 168°

    More to come.

    Happy smoken.

    David
     

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