MCS strikes again!

[bten]

Did the burn it this evening. Set for 350, it leveled off at 335 on the Maverick, put the Maverick on the grate, the probe goes up a little higher. I set it at 375, and the Maverick went to 354 and held steady. I can manage this, It may also be dependent on pellets used. I will watch this over time. The temp gauge on top was close as well.

The one surprise during the burn out was the amount of smoke coming off the cup where the pellet dump is. I was worried about a leak, I then realized that the knife gate probably had machine oils on it, and the smoke was coming off that, especially when I realized that the knife gate is the bottom of the fire pot.

It went away after a while. I checked the cup after the burn in, and there was no ash in it. If there was any kind of leak, I am sure there would have been some ash in there.

So far, I am very happy with the Smokepro, everthing has worked as advertised.

[Jon Solberg]

Cant wait!

[DeusDingo]

sounds like it's time for pulled pork!

[Rpfahl]

I have the same unit. Love it If I can make a suggestion get the sear box It attaches easily to the right side of the box. The only problem I had was that the temp numbers rubbed off after only 6 cooks. I intend to contact customer service and see what they say.

[bten]

I have a really nice gasser that I enjoy cooking with, I intend to only use the SmokePro for smoking.

[bten]

After testing it with a small piece of pork that was called "boneless ribs" which turned out ok, I decided to to a brisket yesterday. For the burn in and testing, I used Pit Boss Competiion blend pellets. For the brisket, I wanted to use B&B mesquite pellets. I read about this somewhere else, and purchased a "bucket head" vacuum that fits on a 5 gal bucket from Home Depot and used it to empty the pellets in the hopper. It has a small dia hose that fits in the holes in the protection grid in the hopper.

the Smokepro SE does not have a pellet dump. I also used it to clean out all the pellets when I finished. because the smokepro has a feed setting, I fed the auger untill all the pellets were gone. (it might be a few weeks before I use the grill again, and I did not want pellet crete)

[bten]

Next, on Saturday afternoon, I trimmed the brisket and injected it with beef broth (with a little garlic and onion juice). I then dry brined it overnight. I made up some BBBR with fresh coarse ground black pepper and I used a half a teaspoon of cayenne instead of the chipolte. I didn't have any mustard powder, so the next morning when I put the rub on, I used yellow mustard on the brisket to hold the rub.

I put it on HI Smoke cooked it to 153 def F, when it hit the stall.

[bten]

Next, I did the Texas Crunch (wrapped it in foil with a little red wine added), and put the grill on 275 deg F. I let it cook until it hit 208 deg F and was probe tender. Lastly, I took it out of the foil and dried it out at 250 degF for about 45 min. I then put it into faux cambrio for 3 hours. Cook time was 7 hrs, cambrio was 3.

[bten]

It really came out nice and tender, with just a slight taste of the cayenne. It sliced easily, and had a real nice smoke ring. There wasn't a strong smoke flavor, but the hint was there and the bark really added to the flavor. This was the best brisket I had ever cooked. It was just a select 9 lb. brisked. The family really enjoyed it!

[CandySueQ]

Very Nice!

[jecucolo]

Wow that is a beautiful looking brisket!

[bten]

Thanks!