Hello I'm new to the forum. I recentally bought a Bradley digital 4 rack smoker and have some questions.
I have done some pork products, wings and deer backstrap but I decided to do a beef brisket. I have apple wood and hickory. About every spice that could be used in a rub. I got a recipe for rub off www.susanminor.org for brisket pachanga. The brisket is trimmed and weighs 6.99lbs. Just wondering what temp and wood would be best? How long (est)? What else could be smoked at the same time with the brisket at that temp? Thanks in advance!
Quote from: Deadbird on November 06, 2009, 12:27:23 PM
Hello I'm new to the forum.
W E L C O M E to the Forum Deadbird!
Quote from: Deadbird on November 06, 2009, 12:27:23 PM
I recentally bought a Bradley digital 4 rack smoker and have some questions.
I have done some pork products, wings and deer backstrap but I decided to do a beef brisket. I have apple wood and hickory. About every spice that could be used in a rub. I got a recipe for rub off www.susanminor.org for brisket pachanga. The brisket is trimmed and weighs 6.99lbs. Just wondering what temp and wood would be best? How long (est)? What else could be smoked at the same time with the brisket at that temp? Thanks in advance!
I would set the temp to 205-210F
Apply no more than 4 hours (12 bisquettes) of smoke
Continue to cook @205-210F until the IT (internal temperature) of the meat is 190-200F - expect this to take 12 or more hours.
What else to smoke with it. Another brisket comes to mind. A pork butt needs the same temp and takes as long.
Fat side up ;D
Deadbird,
Is your brisket trimmed or does it still have the fat cap? Is it just the flat? These enter into the smoking time to done.
As I explain in Brisket Pachanga, I like mostly apple, some hickory and oak with a few pucks of mesquite. On the next brisket you can increase the smoke intensity by using more hickory, oak and mesquite.
Keep the true temperature at brisket level below 225F and above 205F. The total smoking time will depend on how much total meat volume you have in the smoker and your temperature. When I smoke four twelve pounders, the bottom brisket will come off at 16 to 18 hours and the last brisket will come off as long as 22 hours. A small brisket like you have will be out in 10 to 14, again depending on other meat volume and temperature, it could take longer.
I smoke nearly everything at these temperatures so, I would say you can add additional items at your discretion.
FlBentRider smokes his on the low side which will make great brisket, it will just take a while longer. Several experts like the lower temperatures and claim a better brisket is the result. I would not disagree. In reality, when I am smoking 3 or 4 briskets, the upper briskets are at very low temperatures for most of their smoke. I use more smoke than FL but I am using mainly apple. Either way is fine.
I have started two recent threads which might help you.
Authentic Texas Barbequed Brisket
http://forum.bradleysmoker.com/index.php?topic=12061.0
Mustard Slathers on Brisket
http://forum.bradleysmoker.com/index.php?topic=12112.0
Good luck and slow smoking,
Pachanga
Welcome deadbird!
I'm doing the exact same thing tonight as FLBR outlined. Brisket + pork butt, using a mix of apple & pecan. You can mix the apple and hickory for some great flavor..
I will be putting a mustard slather on both, and a liberal coating of rub. (whatever I have laying around)
As Pachanga outlined in one of his posts, I will put a large foil pan of boiling hot water in the bottom of the Bradley - instead of the small pan. I'll start all of this between 6 and 7 (once I'm sure they are both thawed out and warmed close to room temperature), and will go out after the 4 hours of smoke is finished and top off the water pan. Then it's nighty-night @ 210-220 degrees for both hunks o' meat. (I have an OBS, so a 10 degree temperature swing is normal)
Fat side up, no peaking, vent 3/4 open.
I'm stopping my brisket at 190, as it is being vacuum packed and frozen for someone else to heat up at a later date. I'll take the pork butt to 205 or so and shred later tomorrow.
Good luck!
Like Squirtthecat says. No peaking, just watch your probe temperature. I baste or spritz when opening the door to add boiling water to the pan or other checks.
If your looking, you ain't cooking.
The recovery time in the Bradley is much longer than when using the big iron.
Good luck and slow smoking,
Pachanga
Welcome to the fun of smoking.
What my fellow members have posted will get you a dam good brisket.
The only other thing I can post is, after the smoke put a foil roasting pan about 1" smaller (all the way around) than the rack, on the shelf just under your brisket. I pour a room temp beer in the pan. This will catch the drippings and you can make some killer gravy with it, just put the drippings in the fridge for a little wile to let the fat congeal then remove the fat and discard the fat. What you will have left is some mighty tasty juice that you can add back to the meat when you serve or have some mashed taters and killer gravy.
Nice OU
Pachanga
Not much more I can add Deadbird except welcome to the forum!!
My mouth watered just reading recommendations. You are going to have a great brisket
Welcome to the forum and the fun.
HR
As far as I can tell its just trimmed. The fat cap is on. I rubbed it last night and its in the fridge now. I'm gonna take it out 2 hours before to warm up a little before going in the smoker. I also put on the mustard slather. It will be the only thing in the smoker so I wonder how long it will take at 205-220? What does FTW mean? I'm gonna try 3 hours of apple and the last hour will be hickory. I have the pan to catch drippings too. Thanks for the help!
Deadbird,
You ask about FTW but you may be asking about FTC. Foil, Towel, Cooler which is not only common to this board but in competition and other boards. I smoke my brisket uncovered or unwrapped and then when it is ready and pulled, it is wrapped in foil, then a towel and then into a cooler for several hours. The temperature will hold at close to optimum for continuing to melt the collagen and connective tissue. It can make for a more tender brisket. the juices also set during this period of rest.
This is not a necessary step but can improve the product somewhat in my opinion. It is good science. The brisket will be more than hot enough to serve.
This is also a good technique to hold your brisket until time to eat because a brisket can be very uncooperative when it comes to keeping a schedule.
I guesstimate your brisket will take 12 hours. The variables will be the temperature of the brisket when first placed in the Bradley, the Bradley true temperature, the foil pan underneath which will deflect some direct heat (which I think will be good), how often you open the door and how cooperative the brisket is. It could be 11 and it could be 14 but I will stick with 12 hours 23 minutes.
I would hit it with a couple more hours of smoke at the end. Apple is pretty mild, but that is personal preference.
Just sit back, have a cold one and enjoy the experience. The Bradley will make you a great brisket.
Good luck and exciting first brisket,
Pachanga
Deadbird,
You may not have read some threads on the board that talk about temperature stall. If the brisket temperature stops rising at 160 to 170, don't concern yourself. This is when the collagen and connective tissue get really active in the magic transformation from a tough cut of meat to a fall apart tender brisket.
The temperature may even fall a few degrees.
The Temperature rise will begin again.
Good luck and the best brisket ever. I am excited for you.
Pachanga
How much should the temp drop when the brisket is put in? I heated the smoker to 230 put it in and left for hunting. Its been in for 6 hours. I came home and the oven temp is 90 the meat thermo says the brisket is 105? the brisket was 55 when I put it in. HELP!!
That sounds extreme. Do you have the slider all the way to the right? All lights are on? Element glowing red in the back?
Are any the cords hot the to touch? (which can happen if you use a lightweight/dodgy extension cord - it's starving for amps)
When you open the door, is the heating element bright orange?
If it is on, just keep on smoking. It may be a long night but I will stay with the 11 to 14 hours estimate. However, I will amend to 12 hours 54 minutes total smoke.
Also shut the vent to 1/2 to 5/8 open. Which shelf do you have the brisket on. Remove the foil pan directly under the brisket for a while is another solution. Did you put hot water in the water pan. If it is not hot, change it to boiling water.
I'll post more as I think about it.
Keep on smoking,
Pachanga
I have never experienced STC's s problems but it certainly sounds like another solution. He knows his business.
Get back after you have checked everything.
Pachanga
Check the door seal.
Pachanga
Your meat load will drop the temp for sure, I'm surprised after 6 hours that it has not recovered. Almost sounds like your slider is in the dead zone, or the element just gave it up.
C
You might take the meat probe out of the brisket and put on the rack right beside it. Sounds like the Bradley might be off on the temperature. Just one way to check it. The meat temp should be less than the smoke chamber temp at this time.
Well I jacked the temp up to 300 and put in boiling water the temp climbed steadily up. So I lowered the temp back to 220 and its held steady for the last 3 hours. No worries now. Looking great.
The digital have a 9:40 limit and must be reset at some point or they will turn off. Was the generator still on, or was there any error messages?
Habs has a good point. I miss that every once in a while and have to reset the unit. The result is meat temperature higher than the chamber temperature.
My 6 rack digital must be on 240 -250 to get a chamber temperature of 220. I also use a foil deflector to move the heat to the middle of the chamber. This is written about in one of the threads I sent you as well as photos (Authentic Texas Barbeque Brisket http://forum.bradleysmoker.com/index.php?topic=12061.0 )
Also DJsaner has a photo on his first time brisket thread. His deflector is better looking than mine.
http://forum.bradleysmoker.com/index.php?topic=12165.0
His brisket turned out great.
The thermostat on my 6 rack is in the rear where the heating element is also. It makes sense that the heat would be higher in the back of the unit. It is too late now but I would certainly rotate my brisket rack 180 degrees sometime during the smoke if you have no deflector. Even with a deflector, the difference between the front and rear heat can be 40 degrees if I go by the Bradley rear readout and a front chamber probe read out.
The Maverick dual probe digital remote unit is a good addition to the Bradley. It is discussed here: http://forum.bradleysmoker.com/index.php?topic=12332.0 and I believe in the aforementioned threads. I rely on the chamber probe being located on the shelf with my brisket on the door side.
I recommend moving the probe around during some smokes to get to know the temperature differentials. Just like on even the best grills, there are hot and hotter spots. This occurs from front to back and top to bottom. Know them and use them to your advantage.
What was your final smoke time? I hope everything turned out perfect. Let us all know.
Good luck and slow smoking,
Pachanga
Well currentally it is still cooking. I put it in yesterday at 11:30am. I think the temp only being 89 for the first 7 hours is what extended cook time. When I left this am for work the brisket was 183 degrees. I got up and checked it every 2 hours last night. It is very tender and looks just like your pics Pachanga. Going to wait for it to hit 195 then have the wife FTC it for me. This might be the first 24 hour brisket. All seems well the temps are holding in the smoker great. Looks like in an hour or two it will be resting in a cooler.
UNBELIVABLE! Thank you Pachanga! The first brisket I did and its the most tender meat I think I ever ate. Right now its in the cooler wrapped in foil and a towel. Thanks everyone for your advice. 24 hr was super long but way worth it. Any ideas for the drippings?
Quote from: Deadbird on November 08, 2009, 09:37:00 AM
Any ideas for the drippings?
Put them in the refrigerator until the fat solidifies. Discard the fat and use it as a gravy base or sauce base.
Congratulations Deadbird,
When I am involved in a 3 or 4 brisket smoke, the last brisket to come off is sometimes 22 hours. In fact, it is not uncommon. I have read some scientific evidence that the longer the barbecuing, the better, as long as you can keep the brisket moist. Evidently it is favorable to stay in the the 160 to 195 range for an extended period because this is where the magic happens. You must have been there for a while. How was the moistness of the brisket? Did it still have some spring when pressed with tongs?
I appreciate the thank you (even though I am just one of many to participate). I wish we had solved your temperature problem earlier. Did you ever figure out what caused it? At any rate, you know what Texas Barbeque looks and taste like. I'll bet the bark is wonderful. It will be easier next time and take much less time.
The Bradley is a can do on barbeque brisket and ribs.
I like FLBentRiders sauce idea. It will be fantastic.
Good luck and you are a slow smoker,
Pachanga