Two 6.5lb brisket flats in a MES????

Discussion in 'Beef' started by phil allen, Oct 24, 2015.

  1. I know I should know this but never did two brisket's at one time. Does the 1.5hr per lb rule still apply? It would still be 1.5hr per lb based off the individual weights, not total weight correct? Should still be about 9-10hr total at 225ish correct?

    Trying to decide if I'm doing overnight or early morning.

    MES 30 w/mailbox and stack.

    Last edited: Oct 24, 2015
  2. It might take a little longer than a single brisket but not much. I believe it was Gary who did a great post on how it is the actual size(thickness) that determines cook time not weight. With that being said, the separate briskets won't necessarily be done at the same time.
  3. Thank ya sir, makes sense that thickness would be the determining factor.
  4. bauchjw

    bauchjw Master of the Pit

    Definitely read through that brisket post on weight verse thickness. I think he did the experiment with pork butt, but same rule applies. The brisket thread is pretty epic for the amount of information as well. But, yes I agree, thickness. Good look, great looking setup! Make sure to take some pics of final result!
  5. Brutal day with the MES. Got up and started the preheat at 3:30am, problems right away, couldn't get it up to temp at all. Cabinet temp wouldn't break 180, had it set for 230. It was like whatever relay that kicks the heating element on wasn't doing the kicking. Fired it up last night and ran it for about an hour and a half at 230 drying pellets, worked fine then.

    Went ahead and put them on, finally got it to 215ish around 5am, had to set it at 275 to get it that high. Eventually got it to average out around 224, still set at the max. Pulled them and foiled at 200, 10 hours later. Rest for about two hours in the cooler.

    Perfect except for the rub. Last time I'm using the McCormick rub. Have used the pork rub in the past and liked it. Tried the cowboy rub today, way too salty.

    Forgot the picks.
  6. bauchjw

    bauchjw Master of the Pit

    Sorry to hear about the problems. But at least brisket came out! Check out this thread : it's pretty thorough research on MES and a few of the old salts commented with threads of their own temp research for MES. Maybe you can find a trick or solution.

    For the rub try:
    Basic brisket rub
    1/3 cup/120 mL paprika
    1/3 cup/80 mL brown sugar
    3 tablespoons/45 mL garlic powder
    3 tablespoons/45 mL onion powder
    2 tablespoons/30 mL oregano
    2 tablespoons/30 mL salt

    Or try equal parts Salt/Pepper/onion granulated/garlic granulated/ or SPOG. I like putting brown sugar in this as well for sweetness and bark.

    Good luck next time!

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