kev211
Well-Known Member
1: You won't get a smoke ring from the MES.
2: Tough to say. Brisket is an art, and I find way too often that it's more dry than I prefer. Brining might help. Foiling or butcher paper might help (although with foil you get closer to that "pot roast" texture going). I like the moisture when foiling, but usually try to avoid it. And IMHO finding a thicker brisket helps too.
How did you measure doneness BTW? I find if it's just a bit underdone, often you end up with dry tough side. When overdone, it's dry and falling apart. Hitting that perfect middle where it's tender and moist is sometimes not easy...
Ya I had read somewhere that you cant get the smoke ring with the MES. But its not hyper important to me. As long as the stuff tastes good then Im happy.
I measured doneness by sticking a temp prob horizontally in the thickest part of the meat. I have read up on "probing" yet so I dont really know what Im doing/what to look for. Like I said, I took it to 194 to be exact and pulled it. I dont know if maybe I should have taken it off earlier or not. Maybe next time Ill try not turning the heat up so high to get a bark. Another thing that I noticed was the fat was pretrimmed and most was about 1/4" thick except probably 1//4 of the brisket where it had completely been removed. So that may have been part of the problem. Will probably go to the butcher next time instead of costco