I have an MES 40. Doing my first Brisket in it today. Put the Brisket on at 9am this morn preheated to 200 degrees. Top Rack is the fat I trimmed with Rub on it dripping on to the Brisket on the rack below it. Below the Brisket is the Water pan which I filled with tomatoes, onions, Fresh Garlic, celery and some more of the fat with Rub on it it looks beautiful right now. Below that is the AMNPS smoking Hickory Pellets. It has been on for about 9.5 hrs and I just raised the temp to 234 because the meat probe has been saying 150-155 for the last 2 and a half hours. What am I doing wrong? Its looking like I am getting a descent bark on it at this point although some of it has not formed yet. I re inserted the meat probe in a different spot and it still felt a bit tough to get in the meat. Need some guidance to come up with a successful Brisket.
I was gonna do Bacon Wings on Top rack when it was done but now I have to smoke them on the char griller and try to serve dinner by 9pm! Help. Thank you!
I was gonna do Bacon Wings on Top rack when it was done but now I have to smoke them on the char griller and try to serve dinner by 9pm! Help. Thank you!