Smokin' Brisket....on a Rainy Day!

Started by SouthernSmoked, September 20, 2011, 08:52:24 PM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

SouthernSmoked

I had a couple of brisket flats that I was going to make Pastrami out of but since I won't be home this weekend to enjoy I decided to make a Texas style brisket.



I started with a small Brisket Flat, Spicy Brown Mustard and John Henry's Texas Brisket Rub.



Rub the mustard in thoroughly...



Then apply a liberal amount of rub.



I turned my Bradley on and started to build a fire inside my Bradley Smoke Adapter.



After the cabinet reached 250f I placed the Brisket inside my Bradley 6 Rack.





After 2 hours of smoke I place the probe of my Digital Thermometer in the brisket.

After 4 hours of smoke and 11 inside my smoker the brisket reached 188f. I pulled and wrapped in foil, several layers, then placed inside my house oven at 170f for 2 1/2 hours.



At the end of the 2 1/2 hours I pulled out of and...



unwrapped.



I allowed the brisket to rest for 15 minutes.



Trimmed the fat cap before slicing.







Grab a plate and Enjoy!



Let's Eat!!
SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

mnmike

Hey do you get a better smoke flavor useing chunks and charcoal vs useing pucks have always wonderd about that? Nice looking brisket BTW

classicrockgriller

 :o  :o :o :o :o :o

BOING! TILT!

Too Kewl.  8)

muebe

Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

squirtthecat


KyNola

WHOA!  That is some good looking brisket.  Good thing they don't judge briskets at Paducah's BBQ Fest because you just posted the winning entry.

Tenpoint5

Thats a good looking brisket Mark. be good for some traveling Sammies I would bet.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

SouthernSmoked

Quote from: Tenpoint5 on September 21, 2011, 07:56:48 AM
Thats a good looking brisket Mark. be good for some traveling Sammies I would bet.

Mmmmmmmmmm....

Brisket Sammies!!

Quote from: mnmike on September 20, 2011, 09:40:45 PM
Hey do you get a better smoke flavor useing chunks and charcoal vs useing pucks have always wonderd about that? Nice looking brisket BTW

I personally think that Bradley has something with their slogan...."Savor the Flavor"

I use both.... wood chips or chunks for the eye candy but I add Bradley pucks to add flavor to each smoke.

I'm a true believer in the Bradley Pucks.
SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

mikecorn.1

Nice looking brisket.


---
- Sent from my iPhone using Tapatalk
Mike

hal4uk

No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
MAK 1 Star General
Traeger Lil' Tex
Backwoods Chubby

ghost9mm

Digital Bradley Smoker with Dual probe PID
The Big Easy with Srg grill
MAK 2 Star General
Char Broil gas grill