Hey guys I am back, haven't been around in a while I had some health issues and was in the hospital for just over a month, got out Feb 14 th and am still in pretty heavy recovery mode, but the smoking bug has set in again and it is starting to warm up out side. I have a 13 lb brisket in the freezer, I bought it just before I went into the hospital with the intention of not freezing it, but things happen. So the question is how should I go about thawing this thing and I need a nice flavorfull yet mild recipie for this thing. Any thoughts?
Bear's back!
I've done a few frozen ones. Give it about 3 days in the fridge and it should be thawed enough to work with. Maybe a couple hours in cold water (fill a cooler and drop it in) before you go to smoke to to make sure it is thawed.
Even if it is a little frozen in the middle, it won't hurt anything.
Welcome back and hope your recovery goes well.
Like Squirt said just place that brisket in the fridge to thaw if you do it now it should be ready for this weekend.
For the rub I like it simple, I like to taste the brisket.
Salt, pepper, onion and garlic powder is all I use.
Good to hear you are on the mend. I've read where some folk here will just use salt and pepper, smoke it up and be done with it. I'm not sure if it will develop a bark that way, but slow cooked, tender beef is tough to beat.
Damn, OU812 types faster than I do :o
It does develop a nice bark.
Welcome back Bear! The others have you covered on the brisket.
Thanks guys. The Brisket will come out of the freezer today and probably go into the Bradley Monday. I am going to make a light rub, but a little more than salt and pepper. I plan on smoking for 6 hrs @ 220* with Hickory, boat it in a foil pan and into the oven at 220* to an IT of 190*, then FTC it for 3 hrs or so.
Sounds like a good plan!
That'll work!
The Salt Lick clone might be good on a big hunk of meat like that...
1-1-1/3-1/3 Salt/Pepper/Cayenne/Garlic Powder
That sounds good Bear.
You gonna put any liquid in the pan before throwing it in the oven?
I was thinking about putting some beef broth in the bottom of the pan. I have used apple juice on pork ribs and it worked out great, but I don't know how it would work with beef. I want to save the drippings for dipping and making gravey.
Mix some beef broth and a bottle of dark beer... (Guinness, etc)
Tasty tasty.
That sounds good. I may incorporate some of this thread into this brisket as well. Love the onion idea and will probably put onion soup mix on it for the smoke.
http://forum.bradleysmoker.com/index.php?topic=21136.0 (http://forum.bradleysmoker.com/index.php?topic=21136.0)
Ok guys, I have a snag here. This brisket is BIG, 13.54lbs and it will not fit on the rack, it looks like an inverted U when I get it all stuffed on the rack. Should I just cut this thing and cook it on 2 racks or will it shrink down enough that it it will eventually fit on the rack. Just rubbing it down now and want to get it in the smoker in the next 1hr or 2.
As you can see it is a tad bigger than my Bradly racks
(http://i912.photobucket.com/albums/ac321/Bears319/188913_1884210106438_1276926409_2223644_4090829_n.jpg)
Yeah, go ahead and whack it in half.
To late LOL, I already stuffed it in
(http://i912.photobucket.com/albums/ac321/Bears319/198845_1884400391195_1276926409_2224071_6809460_n.jpg)
For future reference Panchaga's method is now posted on the recipe site. He suggest if it is too long to use the ∩ method, it is often due to a longer then usual flat end. So you can cut that part off place it beneath the rest of the flat for further protection.
Brisket Too Large (http://www.susanminor.org/forums/showthread.php?770-Brisket-Too-Large)
Thanks HS. I have another issue maby you guys can help me with. My puck feeder is not working correctly. It seem as though it is not moving far enough back for thr puck to fall down. If I do it manually it works fine, but won't work automaticly.
Can't help you on the pucks but would make the following suggestion regarding the brisket. I would move whatever is above it up a rack or two and put the brisket in an inverted "U". Stuffing it in flat can end up with the meat touching one or more of the walls. This tends to have the grease run down the wall and could lead to a grease build up or fire.
I usually put in a U shape and it ends up shrinking to size. Or I separate the point from the flat and cook them separately with the point on the higher rack.
I had the same problem early on with my DBS4. I removed the digital readout and puck advance unit from the cabnet. I then used compressed air to blow out the puck feed area while I manually advanced the puck feed. I then added a squirt of avatrol to the back side top while the feed was fully advanced. This solved the problem and it hasn't returned since. Good luck.
It's been in the smoker 3.5 hrs and it has shrunk enough that none of the brisket is touching the walls. Another 2.5 hrs or so and I will pull it from the Bradley and in to the oven for the night.
5 hrs in. going to pull it at 6 hrs
(http://i912.photobucket.com/albums/ac321/Bears319/188414_1885102968759_1276926409_2225430_2717001_n5hr.jpg)
6 hrs in the smoker and into the oven @ 220* to an IT of 190*
(http://i912.photobucket.com/albums/ac321/Bears319/189803_1885153450021_1276926409_2225487_6198677_n.jpg)
(http://i912.photobucket.com/albums/ac321/Bears319/189306_1885151689977_1276926409_2225485_848311_n.jpg)
looking good - what time should we all be over?
I'm thinkin about 5:30 PM tomorrow night LOL
If the mechanism works when you manually advance the bisquettes, but fails when it automatically tries to advance, the follow tip sometimes works.
Advancement Problems (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=775#post775)
Thanks HS, I will be looking into that today
Well, the brisket got finished cooking at 2 pm this morning (much to my suprise). I was in shock, 12 hrs to get to 190*. I checked several places on the meat the higest was 192* and the lowest was 189*, so it was done. I pulled it, FTC'd it untill 8 AM (6 hrs) pulled it out this morning and cut a few slices off. It is fall apart tender and moist, but I think I would have prefered to leave it in the smoker and finished the cooking in there. Other wise it is great, time to to do some cutting and pulling and vacuum sealing. I will get some great beef dip and gravey out of the juice as well
(http://i912.photobucket.com/albums/ac321/Bears319/200283_1885953750028_1276926409_2226532_661602_n.jpg)
(http://i912.photobucket.com/albums/ac321/Bears319/189516_1885955070061_1276926409_2226535_551538_n.jpg)
Looks good!
Thanks, anyone know a good recipie for pulled beef sauce??
(http://i912.photobucket.com/albums/ac321/Bears319/200691_1886041512222_1276926409_2226603_528107_n.jpg)
(http://i912.photobucket.com/albums/ac321/Bears319/200770_1886038552148_1276926409_2226600_6731633_n.jpg)
OK
Now I'm really hungery!
That there brisket looks grrrrrrrrrrrrrrrrrrrrrrrreat.
The brisket looks good. Since you already topped it with onions, the following is a link for an onion sauce I got from Cook's Illustrated. It is actually a braising sauce, but if you look at the second recipe, it is a stand alone sauce.
Onion Sauce for Brisket (http://forum.bradleysmoker.com/index.php?topic=10096.0)
Quote from: Habanero Smoker on March 15, 2011, 01:49:03 AM
The brisket looks good. Since you already topped it with onions, the following is a link for an onion sauce I got from Cook's Illustrated. It is actually a braising sauce, but if you look at the second recipe, it is a stand alone sauce.
Onion Sauce for Brisket (http://forum.bradleysmoker.com/index.php?topic=10096.0)
I have tried this Onion Sauce and it is goooooooood.
Thanks guys.I made my own sauce, but I wish I had seen this first. I used 12 oz of beef broth, 12 oz can of dark beer (Guiness), 2 large onions, 3 tbsp Worcestershire sauce, 2 bay leaves, 1 tbsp paprika, 5 cloves crushed garlic. let the brisket slow cook in this for 8 hrs at 220* covered in the oven, remove from the oven. Pour all juice into a pot and simmer on the stove on medium heat for 1 hr, mash all the onions up that are not liquified already. Put in the fridge for a couple of hrs. Skim fat off the top, reheat and use as au jus for dipping or as a gravy base and it is very tasty.