New smoker on the loose

Discussion in 'Roll Call' started by lenm, May 8, 2015.

  1. lenm

    lenm Newbie

    Hello all!
    Not new to smoking but new to electric smoking. Love smoking in Austin, TX--own a home there. I'd travel to Austin 2-3 times a year to get my stash of smoked brisket and then return home to CA where I work. Now, my travels to Austin are limited, and I don't want to short supply my family and friends with my TX smoked brisket, so I am trying this new MES 30. I hope that they turn out as good as the real TX smokin' brisket.
    I am enjoying all the good feeds in this forum and would love to learn more, as I also would like to venture outside of brisket in this smokin' life.
     
  2. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    David
     
  3. [​IMG]   Good morning and welcome to the forum, from a wet and humid day here in East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     
  4. lenm

    lenm Newbie

    Hello smokers!

    Thanks for all the advice and guidance to my first-time smoking.

    I just pulled out three slabs of brisket from my new MES30 after 12 hours at 250 degrees and with IT at 189. I wrapped them in foil to cool. I'm not sure if tender enough. One felt tender with the "fork test". I'm not sure about the other two. Attached are pictures.

    I am thinking of putting them wrapped in foil in a standard oven for a couple more hours since I don't need them until much later. Should I do it?




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