Hi all - new to the forum.
I'm just enjoying playing on my Bradley Smoker over the pond in rainy UK ;D
Love America and spend as much time as I can in Florida for holidays and last year did a road trip from West Coast to East eating as much smoked and bbq food as I could on the way!!
So being new to this smoking game I'm just confused as to whether or not I can wrap my meat in aluminium foil or use foil a drip tray as the instructions say not to use foil in the smoker as it may damage it??
Tried a few briskets and struggling to stop them drying out and being tough - can only think it's because I'm not wrapping the meat - been doing low and slow but this hasn't helped - admittedly our cuts of meat are not a patch on what you guys are working with and this may also be an issue??
Any advice much appreciated
Kind regards
John
Hi John;
Welcome to the forum.
You can use foil in the Bradley Smoker. As long as you do not completely cover the trays and/or drip tray with foil. Wrapping meat in foil is alright. You just need enough open space for heat and smoke to circulate. If the heat gets trap, there is a potential for a fire.
You can also wrap your brisket in butcher paper. I prefer that to foil. Check out Aaron Franklin BBQ on YouTube. He uses offset smokers for his cooking, not Bradleys, but there's still some helpful tips.
Thanks chaps that's brilliant, the butchers paper is a great tip - will definatley look into that - I also seem to note that a lot on here on smoke the meat for only a few hours and then cook the remainder just on the heat and keep wrapped - assume this will help to keep the meat moist and keep the smoke flavour in??
Thanks again guys - just need some good weather to experiment but yet again it looks like where in for a wet weekend :'( :'( :'(
With the Bradley you don't apply the smoke the full time. Just enough for flavor. Similar to a charcoal or stick burner, you apply the smoke for a period of time. Too much smoke can produce a bitter taste. Below is a general guideline of how much smoke to apply.
Applying Smoke (http://www.susanminor.org/forums/showthread.php?952-Do-I-need-to-apply-smoke-the-full-time-the-food-is-cooking)
When I use the Bradley I generally don't wrap. I can control the smoke flavor by the amount of bisquettes that I use. Occasionally, when smoking/cooking a butt or brisket; to get done faster I will wrap, and it may keep the meat moist. With my charcoal burners I have to wrap to control the smoke flavor.