Recent Posts

1

Meat / Re: Brisket time

« Last post by Habanero Smoker on Today at 02:10:30 am »

There are some precautions you need to take, such as injecting, foiling and getting the timing right. Here is a link to Myron Mixon Hot and Fast Brisket. He cooks at 300°F, but some competitor are using higher temperature and shorter times. I've made Myron's brisket a couple of times on one of my charcoal cookers, and both times they came out real good. I don't have my notes, but the second time I used this method I didn't go by 2.5 hours, I went to a certain temperature before wrapping it, and it came out better than the first one. I have an old wool Army blanket that I use for the last step, but the FTC method may work just as well.

The advantages are it seems more moist, it take less time, and the cook times are more consistent.

The disadvantage is that you must inject, and you have to monitor the cook a little more closely.

2

Accessories / Re: deflector

« Last post by Habanero Smoker on Today at 01:58:55 am »

Good to hear. Good idea to get two. I remember I screwed up my first reflector.

3

Accessories / Re: deflector

« Last post by manxman on Today at 01:52:54 am »

Good news indeed, happy smoking. 

4

Accessories / Re: deflector resolved

« Last post by kamano on August 20, 2019, 05:04:09 pm »

To all the reply's!

Mahalo for your help and advice. I was able to contact Bradley and they will mail the reflector to me. I have one of the first smokers and it has always worked well here in Hawaii. But, yes it does take time to get to temp. I am going to modify it with a 900w or the double element. So, I ordered 2 reflectors in the event I screw one up...(fat ego and small brain....as my wife for 42 years of marriage would say)
Again
Mahalo and Aloha.

5

Meat / Re: Brisket time

« Last post by Northofthe49 on August 20, 2019, 04:58:26 pm »

I would give it the standard 1.5 hour per pound. If it is done early FTC it until you are ready to serve. If you are running behind schedule, wrap it in foil and finish cooking it at 325°F in the kitchen oven. The higher finishing temperature is not going to harm it. A lot of BBQ competitors are cooking their briskets hot & fast from start to finish; between 325°F - 350°F, and the brisket is moist and tender. Of course they do inject.

Is there a advantage or disadvantage to cooking at a higher temperature?

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6

Meat / Re: Brisket time

« Last post by TedEbear on August 20, 2019, 04:55:24 pm »

1.5-2 hours per lb is the general rule.  Some people like to cook them ahead of time and reheat on the day/time they want it to be ready.  That's how I would do it.  I think it tastes better the next day anyway.

7

Meat / Re: Brisket time

« Last post by Habanero Smoker on August 20, 2019, 01:12:13 pm »

I would give it the standard 1.5 hour per pound. If it is done early FTC it until you are ready to serve. If you are running behind schedule, wrap it in foil and finish cooking it at 325°F in the kitchen oven. The higher finishing temperature is not going to harm it. A lot of BBQ competitors are cooking their briskets hot & fast from start to finish; between 325°F - 350°F, and the brisket is moist and tender. Of course they do inject.

8

Meat / Re: Brisket time

« Last post by Northofthe49 on August 20, 2019, 05:36:04 am »

Play it by ear, I just finished up a 14lb one on the weekend and it took me 15hrs + 1 hr rest and it came out beautifully

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9

Meat / Brisket time

« Last post by watchdog56 on August 20, 2019, 05:26:44 am »

I have a 11 lb brisket I plan on doing Saturday evening and was wondering how long I should allow. We have our fantasy football draft at 10;00AM Sunday morning and plan to eat after the draft. I have the 6 rack digital and plan on cooking at 250 but not sure how long it will take. So what would be a good time to start the brisket?

10

Accessories / Re: deflector

« Last post by kamano on August 19, 2019, 04:06:45 pm »

Mahalo everyone for the advice!  Actually, I was told by Homedepot that it would not be safe to use....but I did fine some very thin SS sheet from one of the houses that is being built here. The owner had a few pieces that he let me have....it is almost as thin as the original.

I have bent sheet metal in the past so, this might work. If not... Tedbear I will gladly accept your offer to ship to me. Also, I will be calling Bradley tomorrow...to late to call now.

Mahalo
Kamano