Just bought my Obs today, got her seasond. I told my wife to pick up a brisket. She bought a small 2.5lb flat (I could eat the whole thing my self) This is going to be my first, I got my prep all figured out, but what temp should I smoke it at and how long. Im thinking 180* for 6hrs? Thanks
220 till it's done and around 4 hours of smoke.
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220* until you hit an IT of 185*. Then FTC a bit. That small a brisket you better keep it on the top rack.
Haha I was off a bit huh. Guess 180* is the IT. What is FTC? Front top Center? Thanks for the quick help.
Foil/Towel/Cooler
Double wrap of foil
Wrap in towels
put in a room temp cooler (no ice ;D )
Oh boy Ive got some reading to do on this forum! Tons of terms and techniques ;D Thanks again
Don't fret Mitch. It's easy with Bradley. What are you measuring your IT* with?
If the brisket doesn't have a fat cap - with that size it is probably a "market trimmed" brisket - you may want to put a bacon wrap on top to keep it moist.
Quote from: FLBentRider on December 03, 2010, 06:37:18 AM
If the brisket doesn't have a fat cap - with that size it is probably a "market trimmed" brisket - you may want to put a bacon wrap on top to keep it moist.
Very good advice
Quote from: DTAggie on December 02, 2010, 09:14:53 PM
Don't fret Mitch. It's easy with Bradley. What are you measuring your IT* with?
I have one of those thermometers with the probe. I can just run it through the vent and in to the meat. Im going to get this guy going at about noon, just in case it takes a little longer its about 20* here in chicago.
Good luck! I'm to the south of you, near Springfield.
We're a few degrees warmer.