Author Topic: My Smoked Brisket!!!!  (Read 4006 times)

Offline baltimorebayside

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My Smoked Brisket!!!!
« on: October 05, 2004, 07:07:04 PM »
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Hello!!!! New here and thought I'd join to learn a few things. I made this brisket in an off-set New Branfels smoker. I found it difficult to get my temps below 250 degrees and I'm considering a new SS Bradely Smoker if I can talk the wife into it!!!

I used a beer based mop on this brisket about every 30 minutes for the last two hours. It was raining on the 4th and kind of cool, but the brisket turned out great. So did my Low Country Boil.

thanks!!
dan


Camp Cook,
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Offline Bassman

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Re: My Smoked Brisket!!!!
« Reply #1 on: October 05, 2004, 08:51:21 PM »
welcome Dan,
If you do talk the mrs. into a Bradley you won't be disapointed. Mine is almost a year old and have made some wonderful meats in it[:p]. And with the greatest of ease. I can't tell you how much I have learned from this forum, It's really alot of fun![:D]

By the way, nice brisket!

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Jack

Offline baltimorebayside

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Re: My Smoked Brisket!!!!
« Reply #2 on: October 06, 2004, 01:27:10 PM »
Thanks for the reply Jack. I can work on the better half and by income tax refund timeframe I'll order my Bradely!!!!



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Offline BigSmoker

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Re: My Smoked Brisket!!!!
« Reply #3 on: October 06, 2004, 07:00:55 PM »
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by baltimorebayside</i>
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I used a beer based mop on this brisket about every 30 minutes for the last two hours.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

So far I haven't needed to use a mop sauce with my SS Bradley.  It retains enough moisture and really isn't necessary IMHO.  You will also increase the cook time by quite a bit by opening the door that often.[:D]  Good luck and welcome.

Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Some people say BBQ is in the blood, if thats true my blood must be BBQ sauce.

Offline MallardWacker

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Re: My Smoked Brisket!!!!
« Reply #4 on: October 06, 2004, 07:12:13 PM »
BigSmoker is correct.  To me no need for moping.  My briskets cook at 225 and I pull at 185 internal.  Makes a good sliceable piece of meat but tender.  190-195 for "fall all apart type meat".

SmokeOn,

mski
Perryville, Arkansas
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If a man says he knows anything at all, he knows nothing what he aught to know.  But...


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Mike
Perryville, Arkansas

It's not how much you smoke but how many friends you make while doing it...

Offline baltimorebayside

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Re: My Smoked Brisket!!!!
« Reply #5 on: October 06, 2004, 07:40:44 PM »
Yea, I figured it would increase the cooking time by opening the door. After watching the Food TV network I had to try a brikset with the mop since I had the New Braunfels smoker.  

Fall is right around the corner, so my next smoke will be a pork shoulder. Love the cool fall crisp air!!!!!

Thanks for the replies!!

Camp Cook,
Chef Wannabe