Saturday, January 13, 2018 – This cook turned out great. Results were very good especially with the point that had the 3POGS and Jeff’s Texas Rub. Adding more Jeff’s at the time it was wrapped also had to help with the very flavorful bark. Trimming the brisket of almost all fat left a lot of meat for rub and smoke. The bark was great and the meat tender. Best brisket we have ever made in the MES.

Began thawing it Thursday (11th) when Mary took it out of the freezer and put it in the refer. That evening I moved it to the sink for a couple of hours – then back into the refer. Friday evening I again put it in the sink for a few hours.

Point with 3POGS

This morning, Saturday, it still had a little ice and the point was very stiff. Cut off all the hard fat separating the point from the large thin flat. At 6:00 AM put salt on the flat and 3POGS/Blend 2 on the point. Returned both to the refer.

Just before putting into the MES rubbed both with Jeff’s Texas Rub.

8:00 AM – Put them into the MES that was preheated to 250 on the third rack from the top. Smoke was from a mixture of ChefMasters blend pellets (~50%) and Treflager Hickory (~50%). Ambient Temp is 30 and humidity is 63%.

8:30 – Top grate temp is 224 and box is trying to get back up with cold meat inside. Raised MES setting to 260.

11:00 – Top grate temp is 250 and MES temp is 260. Gentle thin white smoke. Ambient temp is 38.

12:00 – Top grate temp is 255 and MES temp is 260. Very thin smoke. IT of the flat is 255. Ambient temp is 40.

The flat

12:30 – Moved them to the oven set to 250. Wrapped in foil after shaking on more Jeff’s Texas Run and pouring in about a 1/4 cup of ACV.

3:30 PM – Back home and IT is 212 in both. Pulled and tasted the thin end of the flat and it was spicy and great.

Results were great especially with the point that had the 3POGS and Jeff’s Texas Rub. Adding more Jeff’s at the time it was wrapped also had to contribute to it.