First Brisket on MES 40: Fair

[BBQ_Steve]

Still enjoying playing with my Masterbuilt 40. Decided that a cold rainy day in Houston yesterday would be a good one for a flat end for just the bride and me.

Didn't wrap, pulled off at IT of 190 and let it rest in foil for 30 min. Was tender enough (cold always be better) and had a good flavor. However, the smoke ring was lacking. I think I was thrown off by the cold temps and what I thought was smoke coming from the vent was actually steam.

Steve

 

[Jason TQ]

I had a MES 30" and had similar results when trying to get a deep smoke ring. I think it is just the nature of the electric smokers that you don't get as much smoke into the meat. But the can still put out good food. Pictures look juicy.

 

[Oldbob]

Looks Good to Me !!

 

[1911Ron]

I have the MES30 and you might want to try leaving the chip loader open a bit to help with the airflow so the chips burn as opposed to smoldering.

 

[BBQ_Steve]

Thanks Ron. Great idea. Will try it next time.

 

[kds9547]

Looks pretty tasty to me.

 

[Dockman]

Just got me a MES 40 and so far my smokes have been all over the place! First time I burnt everything in it and over cooked the second time (but eatable). Before I cooked again I checked IT with my heat setting and found it to be 25 degrees off (set 225 would run 250). Third cook was awesome and fourth cook was just ok however forth time was my first try at turkey. I am learning that it cooks faster then my old offset a lot faster. I have wondered if it's because it is air tight and loses no heat. My next cook is going to be a brisket at 200 (I will set on 175 and test it).

 

[ButtBurner]

you wont get a smoke ring on a wattburner

 

[Oldbob]

I have read on one of the forums...cant remember where ...that some folks put a charcoal briquette in the wood burning box for added smoke flavor...it might be worth a try.!!

 

[PitRow]

I never had luck with a smoke ring in my MES until I started doing the briquette trick. Still not as much smoke ring as a stick burner, but at least there was a smoke ring.

I have read on one of the forums...cant remember where ...that some folks put a charcoal briquette in the wood burning box for added smoke flavor...it might be worth a try.!!

 

[John Bowen]

Do you run the unit with a water pan???? IMO you need a degree of moisture in the cooking chamber to maximize the smoke ring. I never cooked on a unit like yours but it would seem to me that it would lean to the dry side.

 

[Dockman]

I will try the briquette trick next time!

 

[Dockman]

I use water!

Do you run the unit with a water pan???? IMO you need a degree of moisture in the cooking chamber to maximize the smoke ring. I never cooked on a unit like yours but it would seem to me that it would lean to the dry side.

 

[Smoker21]

BBQ Steve,

You can't get a good smoke ring with an electric smoker. It's the nature of the beast. And I would check you temps on your MES with a digital thermometer. Mine varies widely from top rack to bottom rack. There is also been a lot of chatter that the temps are far off what it says on the top. Mine is within about 10 but with the ET-732 I can set it closer to the temp I want.

Good Smoking.

JD