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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-06-2013, 05:55 PM   #1
BBQ_Steve
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Default First Brisket on MES 40: Fair

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
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File Type: jpg Brisket 2.jpg (77.6 KB, 191 views)
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Unread 01-06-2013, 06:46 PM   #2
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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.
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Unread 01-06-2013, 07:22 PM   #3
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Looks Good to Me !!
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Unread 01-06-2013, 09:11 PM   #4
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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.
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Unread 01-08-2013, 07:05 PM   #5
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Thanks Ron. Great idea. Will try it next time.
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Unread 01-08-2013, 07:15 PM   #6
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Looks pretty tasty to me.
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Unread 01-31-2013, 12:32 PM   #7
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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).
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Unread 01-31-2013, 12:35 PM   #8
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you wont get a smoke ring on a wattburner
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Unread 01-31-2013, 12:41 PM   #9
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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.!!
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Unread 01-31-2013, 12:45 PM   #10
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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.

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Originally Posted by Oldbob View Post
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.!!
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Unread 01-31-2013, 02:25 PM   #11
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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.
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Unread 02-01-2013, 08:58 AM   #12
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I will try the briquette trick next time!
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Unread 02-01-2013, 08:59 AM   #13
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I use water!
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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.
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Unread 02-01-2013, 10:27 AM   #14
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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.

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