Author Topic: Brisket in the Bradley  (Read 1765 times)

Offline OldHickory

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Brisket in the Bradley
« on: July 31, 2017, 02:26:25 PM »
Flat, until temp 160*

Wrapped in foil then cooked until IT @ 205*, cut and serve.

Moist, tender, cut  with a fork.  Haven't done one of these in a long time.  I won't wait so long for the next one.

Bradley DS4 with Auber PID and dual element mod
Char-Broil SRG
Weber kettle with rotisserie
Charmglow 5 burner with rotisserie pgg
Pit Barrel Smoker

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Offline TedEbear

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Re: Brisket in the Bradley
« Reply #1 on: July 31, 2017, 07:41:34 PM »
Looks good. 

I just smoked an 8 lb one yesterday that turned out pretty well.  Cooked at 225 to an IT of 195, no foil.  This one took 11 hours. The last few I've smoked I aged them first for 3-4 weeks.  They seem to be more tender from the way I used to prep them, which was bring it home, apply rub, let it sit overnight in the fridge and into the smoker the next day.

Offline watchdog56

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Re: Brisket in the Bradley
« Reply #2 on: August 01, 2017, 05:29:03 AM »
Nice looking brisket.

Offline Roget

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Re: Brisket in the Bradley
« Reply #3 on: August 01, 2017, 06:40:28 AM »
Great looking brisket, & great meal.
I would love to cook another brisket, but they are so expensive here that I have been eating pork. ;) ;)