Brisket in MES

What say y'all?

I say I don't know what MES is.

MES = Masterbuilt electric smoker.

So what is the question?

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.

I say

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.

Good point.

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.