Well, I have lived in Texas for about 7 months and I have not done a brisket yet!!!!! I feel I can't be considered a Texan until I get a brisket cook done.
Lets do a brisket on the MAK. Well, just the point. I separated the flat and put it in the crock-pot. We will shred that and use it for French dips and Texas Chili.......
Now before we get into the cook, here are a few more things about the MAK that need mentioning.....considering I have used one of the items for the first time.
Now you can have a 500 lb 1/4 inch thick metal pellet grill or a cheaply stamped 16 gauge Chinese made pellet grill, but one thing is for certain...................
Your pellet grill is only as good as the controller it has.
The MAK Pellet Boss was created in-house specifically for use in MAK grills.
Now I have to admit I am a simple man in a high tech world and I have found (so-far) that the Pellet Boss is real user friendly to use.
They also include three ports for your temperature/meat probes
You do get one included with your purchase, you can purchase others off of the MAK web-site
Now this is really cool: when your grill is on it will read your set temperature and then show the actual grill temperature.
When you plug your meat probe in (does not matter if it is in port 1,2 or 3) it will also show the reading from that probe and even tell you what probe # port it is plugged into!!!!!
Now, how do you get the probe wire into the grill? Don't you hate having to gently close your door so you do not crush the probe wire??
MAK has got you covered.
On the left side of the grill when you open the lid fully, you will see a "mouse hole" (MAK calls it that in the manual) that you run your wire through. Don't worry, it is plenty big enough to run all the probe wires through that you are using.
OK, back to the brisket.
We were going to do an overnight cook but we had the heavens open up on us hard so I got up early the next morning to put the brisket on.
Again, I went with this set up, using the 3/4 cooking grate on the top to hold the point with a grease tray below
seasoned the point with a little cym and MAKs chipotle and mesquite rub
I went 225 for about 9 hours, plenty of "clean" smoke throughout the cook. Wrapped in foil and into the oven at 250 degrees. When a toothpick pulled in and out cleanly like butter the point rested for about 2 hours
Now aint that purdy?
Sliced the point into 1/4 thick slices.......dontcha just love that MAK smoke ring?
Then cubed some up and sauced em up with MAKS smokin hickory sauce and did some burnt ends!!
Mmmmmmmm........beefy candy nuggets
So has the MAK performed so far? This is a high performance smoking and grilling machine hands down. I work in a kitchen cafeteria and am around some pretty sweet equipment and the MAK would fit right in.
I have cooked on about 7 different pellet grills from different manufacturers and the MAK really needs to be experienced to truly know what a superior wood pellet grill and smoker it is. I don't feel words can express the quality and performance you get from being there.........It is that good.
See you soon and I sure hope I am doing good so far on this review.
I know the review has been extremely positive, I just have found nothing wrong so far on this marvelous machine, MAK really has thought things out on their products and it shows.
