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  1. creolesmoker

    Smoking a brisket (Basic Questions)

    Usually it's up to the first 5 hours but the size brisket I had cooked quicker so it's really up until the stall(165°), they say it doesn't absorb anymore after that. I have an electric smoker so it's a chip tray and I have to load every hour.
  2. creolesmoker

    How long is ok to leave rub on a brisket before smoking ?

    I definitely wouldn't throw it out. The only thing I see you having a problem with is if there is too much salt in the rub and it draws too much moisture. If not, it should still be good and if the rub falls off due to moisture just re-seasoned right before you smoke.
  3. creolesmoker

    Another brisket question...

    Thanks I did exactly like your setup and I loved the results. It actually cooked faster than I thought. I guess being separated helped with that.
  4. creolesmoker

    Smoking a brisket (Basic Questions)

    I think everyone has a different approach to it. I did one on Tuesday for first time and what I've noticed is IT on brisket is most important not time cooking or cooking temperature(low and slow or hot and Fast). I had a 12# brisket and had to separate point from flat due to it not fitting in my...
  5. creolesmoker

    Another brisket question...

    Thanks for all the help and comments guys. Very juicy and the burnt ends were awesome. Now to work on the smoke ring and I'll bee of to the races.
  6. Another brisket question...

    Another brisket question...

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  10. creolesmoker

    Another brisket question...

    OK thanks! I can't wait to get started on it and this is my first brisket in an actual smoker. I've tried in an oven before with very tough results so let's just say I'm very intimated and anxious for tomorrow's cook.128561
  11. creolesmoker

    Another brisket question...

    Thanks for the reply. I was pretty confident on separating but after that I had so many ways I wanted to cook it that I was getting overwhelmed. If you have in foil pan with au jus do you still get good bark? I'll probably do more a Texas rub so mostly S&P and was curious about that?
  12. creolesmoker

    Another brisket question...

    So guys any help is well appreciated. I am going to be smoking. A brisket tomorrow on my Masterbuilt sportsman 30". Of course on this size smoke there is no way I can get a whole packet brisket on there. So my question is, can I get et good results by separating the point from the flat? I...
  13. creolesmoker

    Another brisket question...

    So guys any help is well appreciated. I am going to be smoking. A brisket tomorrow on my Masterbuilt sportsman 30". Of course on this size smoke there is no way I can get a whole packet brisket on there. So my question is, can I get et good results by separating the point from the flat? I...
  14. creolesmoker

    Spatchcock Chicken or Not

    The highest my MES will go is 275. Average size chicken I get is around 5lbs so about 2 1/2 hrs. If you like skin like hey said finish at a hotter temperature. I gave to out mine in oven on broil and it comes out still juicy and smokey. I haven't brined yet but plan on it I just use Creole...
  15. creolesmoker

    1st pulled pork on MES 30"

    I initially made PP for nachos which came out great but the next day I did make sandwiches. I just used ordinary buns but toasted so I had contrast in texture. I added mustard, Pico de Gallo (I'm in Texas), and jalapeno slices for heat. Talk about better than the nachos.
  16. creolesmoker

    1st pulled pork on MES 30"

    Thanks Dan. 1st one and I was generally happy with it I don't think I'll be using so large of a shoulder next time and I won't wrap so I can get that crispy bark. The good thing is I can keep trying until I find what I like. I am definitely falling in love with smoking.
  17. creolesmoker

    1st pulled pork on MES 30"

  18. 1st pulled pork on MES 30"

    1st pulled pork on MES 30"

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