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#6991176 - 12/10/17 07:22 PM Brisket in MES
Cool Mo D Online   content
Extreme Tracker

Registered: 04/15/11
Posts: 4599
Loc: E. TX.
What say y'all?

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#6991361 - 12/10/17 09:54 PM Re: Brisket in MES [Re: Cool Mo D]
PKnTX Offline
Extreme Tracker

Registered: 10/20/05
Posts: 4175
Loc: Collin County
I say I don't know what MES is.
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#6991382 - 12/10/17 10:06 PM Re: Brisket in MES [Re: PKnTX]
SnakeWrangler Online   content
THF Celebrity

Registered: 01/22/11
Posts: 31738
Loc: Over yonder.....
Originally Posted By: PKnTX
I say I don't know what MES is.
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Originally Posted By: bill oxner
Now that food has replaced sex in my life, I can't even get into my own pants.

"Death is permanent...everything else is temporary!"

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"

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#6991399 - 12/10/17 10:17 PM Re: Brisket in MES [Re: Cool Mo D]
MacDaddy21 Online   content
Veteran Tracker

Registered: 08/19/11
Posts: 2214
Loc: CO
MES = Masterbuilt electric smoker.

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#6991483 - 12/11/17 05:54 AM Re: Brisket in MES [Re: Cool Mo D]
bigbob_ftw Online   content
THF Celebrity

Registered: 07/26/08
Posts: 15725
Loc: White Settlement, TX.
So what is the question?
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#6991676 - 12/11/17 09:04 AM Re: Brisket in MES [Re: Cool Mo D]
DPirates80 Offline
Pro Tracker

Registered: 10/17/16
Posts: 1491
8 hours at 225...once it hits stall phase around 145-165 degrees, take off wrap in butcher paper, and throw it back on til it hits 202 internal temp...throw it in cooler and rest it.

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#6991852 - 12/11/17 10:55 AM Re: Brisket in MES [Re: Cool Mo D]
Stub Online   happy
THF Celebrity

Registered: 04/27/05
Posts: 17786
Loc: The Outer Limits
Originally Posted By: Cool Mo D
What say y'all?


I say
worthless
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#6991898 - 12/11/17 11:26 AM Re: Brisket in MES [Re: Cool Mo D]
StretchR Offline
Bird Dog

Registered: 05/14/14
Posts: 351
Loc: Hutto, TX (Williamson Co)
I cook briskets in my MES all the time. I normally split a packer brisket into flat and point chunks, then cook each to the appropriate temp. I use either pecan or oak chips, and smoke for most of the cook. I cook at 225 until the meat temperature is 200-205, then wrap and rest in an ice chest. The flat is frequently done before the point. Depending on the brisket it may take 16-20 hours to get to temp (and tender).

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#6993094 - 12/12/17 09:15 AM Re: Brisket in MES [Re: StretchR]
QuitShootinYoungBucks Online   content
THF Trophy Hunter

Registered: 11/01/12
Posts: 8339
Loc: Lubbock, TX
Originally Posted By: StretchR
I cook briskets in my MES all the time. I normally split a packer brisket into flat and point chunks, then cook each to the appropriate temp. I use either pecan or oak chips, and smoke for most of the cook. I cook at 225 until the meat temperature is 200-205, then wrap and rest in an ice chest. The flat is frequently done before the point. Depending on the brisket it may take 16-20 hours to get to temp (and tender).


This, and yes, an MES will take FOREVER to get to 200. Stick with it.
_________________________

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#6998345 - 12/15/17 09:06 PM Re: Brisket in MES [Re: QuitShootinYoungBucks]
SapperTitan Online   content
Taking Requests

Registered: 11/17/10
Posts: 23366
Loc: Killeen/Ft Hood, TX
Originally Posted By: QuitShootinYoungBucks
Originally Posted By: StretchR
I cook briskets in my MES all the time. I normally split a packer brisket into flat and point chunks, then cook each to the appropriate temp. I use either pecan or oak chips, and smoke for most of the cook. I cook at 225 until the meat temperature is 200-205, then wrap and rest in an ice chest. The flat is frequently done before the point. Depending on the brisket it may take 16-20 hours to get to temp (and tender).


This, and yes, an MES will take FOREVER to get to 200. Stick with it.
Thats because many times when you set the temp at 225 its really cooking at 200-210. I purchased an oven thermometer just because of that so I can see the true cooking temp. I usually have to set mine to 240-250 for it to reach 225 even after Masterbuilt replaced my control unit.


Edited by SapperTitan (12/15/17 10:57 PM)
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#6998368 - 12/15/17 09:25 PM Re: Brisket in MES [Re: SapperTitan]
bigbob_ftw Online   content
THF Celebrity

Registered: 07/26/08
Posts: 15725
Loc: White Settlement, TX.
Originally Posted By: SapperTitan
Originally Posted By: QuitShootinYoungBucks
Originally Posted By: StretchR
I cook briskets in my MES all the time. I normally split a packer brisket into flat and point chunks, then cook each to the appropriate temp. I use either pecan or oak chips, and smoke for most of the cook. I cook at 225 until the meat temperature is 200-205, then wrap and rest in an ice chest. The flat is frequently done before the point. Depending on the brisket it may take 16-20 hours to get to temp (and tender).


This, and yes, an MES will take FOREVER to get to 200. Stick with it.
Thats because many times when you set the temp at 225 its really cooking at 200-210. I purchased an one thermometer just because of that so I can see the true cooking temp. I usually have to set mine to 240-250 for it to reach 225 even after Masterbuilt replaced my control unit.


Good point.
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#7002209 - 12/19/17 08:38 AM Re: Brisket in MES [Re: Cool Mo D]
varnoldi13 Online   content
Bird Dog

Registered: 12/03/09
Posts: 336
Loc: Watauga, TX
great for larger briskets that need to be cooked over night 12+ hours. for the 10 lb and under I go with the traditional smoker.

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