Going to break in my Bradley this weekend. I don't know how to use it properly yet.
Specifically I intend on smoking BRISKET about 20kilos. How much time should I smoke it for and at what temperature?
I wonder if there is a discussion topic on temperature and timing of foods. As well as which foods to use cold smoke for.
Thanks!
Well happy smoking everyone! Cool[/color]
There are too many variables that can influence the length of time it takes. As for temperatures, I put together the following chart.
When Is Meat Done? (http://www.susanminor.org/forums/showthread.php?t=486)
Hey there Habanero (Member Extraordinaire) :D
Thanks very much for the info. Wow I didn't expect to get a hit on my post so fast.
I was browsing and learning my way around the forum. I stumbled upon topics similar to my question.
Being new to things (like smoking) is a bit of a bummer, feels like stumbling around in the dark.
Tips and pointers are always welcome! :)
Quote from: kataquaz on June 12, 2009, 03:12:49 AM
Hey there Habanero (Member Extraordinaire) :D
Thanks very much for the info. Wow I didn't expect to get a hit on my post so fast.
I was browsing and learning my way around the forum. I stumbled upon topics similar to my question.
Being new to things (like smoking) is a bit of a bummer, feels like stumbling around in the dark.
Tips and pointers are always welcome! :)
20 Kilo brisket = one big ginormous cow!
Here is a good tutorial about brisket by the resident brisket guru (westexasmoker) that is a great start and is one of many ways to do brisket.
http://forum.bradleysmoker.com/index.php?topic=7825.0
Generally speaking at a cabinet temperature of 225 deg F, a brisket will take 1 hour to 1 1/2 hour per pound to get done. Usually closer to 1 1/2 hour per pound. (about 3 hours per kilo). This is a rule of thumb and as stated by Habs, many variables influence this timing from the meat to opening the door and peeking. If you are trying to cook to a temperature - for a slicing brisket 185 to 190 deg F. For a fall apart brisket - more like 195 to 205 deg F.
These temperatures are good for whole briskets, that have lots of fat to help keep moist.
As far as smoke time you will only need about 4 hr of smoke the rest of the time is cook time.
The cook time will vary each time you do something even if its the same thing each time.
Most of the time 220 F is a good smoke temp for brisket and a Internal temp of 180 F to slice and 200 F to pull.
There will be a stall time that hapens between 150 to 165 F when the magic happens it will stay there for quite anywhere from 2 to 4 hr or even longer so just WAIT.
It will take anywhere form 12 to 20 hr to finish so go by temp and not time.
Hope this made sense.
I almost forgot the digital smoker only has 9hr 40min of cook time so you have to reset the time b4 it runs out when you are doing a long smoke that way the cabnet temp dont drop.
Welcome kataquaz.
The others have you covered with a lot of good info. If you need anything else just ask. Don't be a stranger and keep us up to date with what you're smokin and how it's going.
And don't forget the pictures.
Ditto what caney says.
And welcome.
nepas
SUCCESS ! first attempt at smoked meat was pretty good.
i will post details soon!!
here's a pic for now
(http://i571.photobucket.com/albums/ss153/kataquaz/005jpg.jpg)
(http://i571.photobucket.com/albums/ss153/kataquaz/002jpg.jpg)
Wow, looks awesome :)
Looks amazing!!!
Holy cow...kataquaz....dang dude you got the hang of it right away!!! Good for you....those pics made my mouth water and I don't eat a whole lot of beef.... WOW.... ;D
Wow that looks awesome! I've got to stop looking in the forums before I eat!
Now that's a beauty, and it's looking like pastrami and is making me quite hungry! Did you use a cure on this cook?
kat..
Awesome looking first smoke. Bet it went over well with the family, if not, you can adopt me! That looks great. Congrats. Here's to many more times like this!
That looks great.
What did you do to keep the middle so pink? Cure? Or was it a prime cooked to 140 F or so.
More details please.
Is that a cryovac corned beef briskit. Looks great ;D
nepas
Good morning !!!!
OU812 honestly I don't know how I got it pink like that. I literally took others guidelines and did mine.
So this is what I did for my 1st attempt at smoking brisket
*around 10lbs of brisket (my dad bought at the meat market in downtown Athens,I doubt it was even cut the same way they cut briskets in Canada :P )
*soaked it in brine in the fridge for 4-5days. I guess you could say I cured it
*applied rub
*lower level rack
*smoked it for 4 hours
*cooked it for about 15 hours at a temp of 200F and pulled it out at IT 185-187F
*opened the door when only to replace water bowl every 4-5 hours
*top vent open 1/4
*took it out and sealed it in a plastic bag and left it in the oven for a few hours
HOPEFULLY I didn't leave anything out.. if I did you guys could just ask me and I'll let you know
Note: We also cooked another 10lbs brisket in the oven. All our guests but one preferred the smoked brisket to the oven one. They found the flavor better. Even though the oven one was juicier the smoked one had a better smokey flavor and the meat seemed healthier (the fat wasn't so obvious Wink but it was there )
Tips for next time:
*Even though it was cooked real nice at 15hours and tasted nice and smokey I think it might have been ready at around 10hours. I'll try that next time
*It was a little dry so next time I'll try soaking it in a bit of apple juice and wrapping it in aluminum foil after its cooked
ALSO I HAVE THIS TO ADD
Yesterday I put 2 briskets in my Bradley digital 6rack. Both around 8-10lbs. One of them was uncooked and the other was cooking in the oven for about 2.5hours. I smoked them both for 2 hours and cooked them for 2hours. I haven't tasted them yet but my dad said that the uncooked brisket was ready at only 2 hours of cooking time. ( I left him in charge of yanking them out of the BS) I found that a little odd since over the weekend my first brisket attempt took 10hours to cook.
Hopefully the combination method of oven and smoker cooking will be a success. It's much faster. I'll have to taste it and get back to you guys on that!
Kat
Thanks for the details.
In brine for 4-5 days makes it cured to me.
You got that right about the way everyone cuts the brisket. I'm in the states and don't see them cut like that here.
A couple more step's and you would have Pastrami.
I almost picked up a Brisket this weekend but they had Chuck roast on sale. So I did the Chuck just like I would do a Brisket, turned out moist and tasty.
Be carefull this smoking thing is addictave.
kata,
That is what I call cheater brisket - it tastes reasonably like the "real thing", but is a whole lot faster and easier. The most important thing about barbecue other than the smoke is how long you keep the meat above 145 (rendering fat, and liquifying collagen). It is sometimes said by those who are supposed to know that collagen doesn't liquify until 180 and only takes an hour at that temp. Using the oven (meat wrapped to keep from evaporating moisture) to bring the meat IT quickly to 175 to 180 then unwrapping and put in a smoker to finish has worked for me. I will season and or rub the meat going into the oven, but will sprinkle on more rub and/or salt and pepper when putting in the smoker to help form a bark and for something for the smoke flavor to settle on. The meat itself will not absorb much smoke as the outside meat fibers are now cooked, and cooked meat fibers do not absorb much smoke. More experiments on this are scheduled for this summer!
interesting tip caney ill keep that in mind for the next time !!
im going to taste the cheat method brisket tonight
here is what the cheat brisket (cooked in oven and smoked in bradley for 2 hours afterwards) looks likes
I think i like this one better. its not dry or very juicy. it has a nice color and smokey flavor to it. i think its a pretty good combo of oven and smoker
(http://i571.photobucket.com/albums/ss153/kataquaz/ovenandsmoked2hoursb.jpg)
(http://i571.photobucket.com/albums/ss153/kataquaz/ovenandsmoked2hours.jpg)
I think it looks pretty darn good. Nice job kat.
nepas
Quote from: NePaSmoKer on June 17, 2009, 02:47:09 PM
I think it looks pretty darn good. Nice job kat.
nepas
I second that!
thanks guys. its pretty tasty as well :)
MMMMMMMMMMMMMM Brisket
I can almost taste it waaaaaaaaaaaay over here.
Looks good there Kat! I've never seen a brisket that thick before, almost looks like a roast, like to get my hands on one like that!! Nevertheless...Beef Brisket always gets my attention! ;D Way to go!
C
Nice going Kat!!
KyNola