My first brisket in the Bradley tomorrow morning; planning to be done and in FTC mode by early Sunday before meetin' (I budgeted a full 2 hours per pound at 210 degrees). I've got a 12-lb brisket and I had to separate the flat & deckle due to sheer monstrous size. I performed a field lipectomy and trimmed the most glacial chunks of fat, but left a nice layer since I don't like to boat/mop/spritz; I only open the smoker once during the process to change out the water pan. The two portions, per their last request, are currently luxuriating in a sybaritic mud bath of CYM and Wild Willie's #1-derful rub at Le Spa Frigidaire.
My question: Should I "stack" the two portions on one shelf, flat under point, or is it better to shelve them separately? If I stack, should I slip the flat underneath, fat cap down, with the point on top, fat cap up? I've never split the two sections for a smoke; I always had room for the entire hunka-hunka-burnin'-beef on my old smoker.
Please advise...
I would go Fat Cap up with both of them and put the one with the most fat on top to help baste the bottom one. But What do I know I havent completed a brisket in the Bradley I boat and oven mine.
(no advice - but..)
"I don't care who ya are... dat's funny"
I would go separate racks for maximum smoke exposure.
Fat side up, separate shelves, point on the top.
What Wildcat and STC said.
KyNola
What Wildcat and squirt said and Ky agreed to :)
Also, I'd use the upper racks. The one on the bottom gets too much direct heat if placed on the bottom rack.
Okay, cool. I'll give each section its own bunk, but I will probably put the flat on the top bunk because it's a lot thinner than the point and I'd like both pieces to finish up, if not at the same time, at least w/in an hour or two of each other.
Sounds like a plan!
Old Sarge,
I have enjoyed your posts. Of blackouts and barbecue comes to mind. Very funny and expresses eloquently what has happened to many.
If you do not want to divide your brisket in the future, I have posted my solution on the following link.
http://forum.bradleysmoker.com/index.php?topic=13080.0
Good luck and slow smoking,
Pachanga
Quote from: Pachanga on December 12, 2009, 10:36:06 AM
Old Sarge,
I have enjoyed your posts. Of blackouts and barbecue comes to mind. Very funny and expresses eloquently what has happened to many.
If you do not want to divide your brisket in the future, I have posted my solution on the following link.
http://forum.bradleysmoker.com/index.php?topic=13080.0
Good luck and slow smoking,
Pachanga
Unfortunately, I wasn't thinking about dimensions and bought a really long brisket that is to other briskets as Gene Simmons' tongue is to other mens' tongues. I tried bending to fit, but it looked like a meaty rendition of the St. Louis arch, and I would've had to build bamboo skewer scaffolding to make it stay upright. It did
really well on the bend test, though. ;D
This is a lesson learned; from now on I'll buy a stockier cut that lends itself to fitting on the rack in one piece with only a slight inchworm effect.
Here is another method I use. This is an excerpt from Brisket Pachanga in the Old's and Habanero recipe site (http://www.susanminor.org/). If you haven't been to their site yet, it is certainly worth the time. This method sounds like it would work on a Gene Simmon's Brisket.
"Sometimes the brisket is still too long to fit, even after bending it. One reason I find that a brisket is too long is usually the brisket is very thin toward the end of the flat. Measure the brisket against your Bradley rack. Cut the thinnest part off and lay it fat side down under the thinnest part of the main brisket which is fat side up. If you match the taper of both pieces of meat by matching thick to thin, you will end up with a uniform thickness that smokes evenly and retains moisture well. No one will know the difference when serving."
Good luck and keep up the witty posting,
Pachanga
Quote from: Pachanga on December 12, 2009, 12:57:23 PM
Here is another method I use. This is an excerpt from Brisket Pachanga in the Old's and Habanero recipe site (http://www.susanminor.org/). If you haven't been to their site yet, it is certainly worth the time. This method sounds like it would work on a Gene Simmon's Brisket.
"...Cut the thinnest part off and lay it fat side down under the thinnest part of the main brisket which is fat side up. If you match the taper of both pieces of meat by matching thick to thin, you will end up with a uniform thickness that smokes evenly and retains moisture well. No one will know the difference when serving..."
Pachanga
Hey, that's basically what I planned on doing originally!
Great timing; I'm way behind schedule and am just fixin' to start the smoke. The Bradley's pre-heated and the smoke launcher magazine is packin' a full load of oak rounds (nothing against mesquite...just don't have any on hand). Probably do an 8-hour smoke, then assess when I change the water pan as to whether I want to do any more.
I am going to try something a little weird...I saved all the fat trimmings and soaked them overnight in apple juice/vinegar. I'm going to put them on the shelf above the brisket and let it drizzle suet raindrops on the meat. I can always pull 'em if it looks like the good idea fairy was full of crap after all...
Sniff, Sniff - Ahh, winds must be coming from the south. A little touch of oak in the air. ;D
Old Sarge,
QuoteI am going to try something a little weird...I saved all the fat trimmings and soaked them overnight in apple juice/vinegar. I'm going to put them on the shelf above the brisket and let it drizzle suet raindrops on the meat. I can always pull 'em if it looks like the good idea fairy was full of crap after all...
I do exactly that with my trimmings except the apple juice. Run through this thread (http://forum.bradleysmoker.com/index.php?topic=12061.0). There is a photo of the trimmings on the top rack just as you described about halfway down the thread. Let me know how the apple juice works out. I like the soaking in apple juice idea. If you report favorably, juicing the trimmings (is that legal?) will be added to my next smoke. The last photo shows who is waiting on the trimmings.
Good luck and self basting,
Pachanga
Quote from: Pachanga on December 12, 2009, 01:42:57 PM
Old Sarge,
QuoteI am going to try something a little weird...I saved all the fat trimmings and soaked them overnight in apple juice/vinegar. I'm going to put them on the shelf above the brisket and let it drizzle suet raindrops on the meat. I can always pull 'em if it looks like the good idea fairy was full of crap after all...
I do exactly that with my trimmings except the apple juice. Run through this thread (http://forum.bradleysmoker.com/index.php?topic=12061.0). There is a photo of the trimmings on the top rack just as you described about halfway down the thread. Let me know how the apple juice works out. I like the soaking in apple juice idea. If you report favorably, juicing the trimmings (is that legal?) will be added to my next smoke. The last photo shows who is waiting on the trimmings.
Good luck and self basting,
Pachanga
Great link! Thanks, Pachanga. It looks like you & I are pretty much on the same sheet of music when it comes to smoking brisket. I'm not Texan by birth, but I
am West Texan by marriage. My first real exposure to authentic backyard Texas BBQ was in 1987 at my wedding reception in San Angelo, courtesy of my new bride's family. Brisket, cabritos and chicken, fresh tortillas, pico de gallo, homemade sauce...all the good stuff. I threw myself on the pit master's mercy and have been trying my best to do justice to real Texas Q ever since.
YeeHaaa! You had to go and mention cabrito, brisket, tortillas, pico de gallo, chicken, and fresh tortillas in the same sentence. Oh lord I'm homesick. The only thing you left out was longnecks, paper plates, hot apple pie, checkered table cloths, and toothpicks made from a raccoons you know what.
Obviously you can't go throwing a big ass brisket around on the Bradley to make sure it's in the right spot, mopping with a real janitors mop dipped in a 5 gallon bucket of mop sauce, fling logs on the size you use in a fireplace, or shake seasoning on using a bucket instead of a jar with holes in the lid, but you are going to get real close(less smoke ring) to having a quality brisket.
Cheers!
Ron,
We need to hear an Amen on your comments. Now everybody.
Amen, Amen.
Pachanga
They're all heathens. ::)
Not me!
Amen!
(gotcha!)
Quote from: ronbeaux on December 12, 2009, 02:18:21 PM
Obviously you can't go throwing a big ass brisket around on the Bradley to make sure it's in the right spot, mopping with a real janitors mop dipped in a 5 gallon bucket of mop sauce, fling logs on the size you use in a fireplace, or shake seasoning on using a bucket instead of a jar with holes in the lid, but you are going to get real close(less smoke ring) to having a quality brisket.
Cheers!
I miss that aspect of Q for sure, but given my schedule the Bradley is an awesome system and a fine alternative to not having time to bbq
at all.
The Ft Huachuca Morale, Welfare and Recreation outdoor rental office has some great trailer-mounted BBQ setups. I'll be renting one from time to time for big events to get my "classic Q" fix ;) There's nothing I love more than reserving a park and doing a massive BBQ event for 50 or so soldiers.
Amen!
Quote from: Pachanga on December 12, 2009, 02:24:43 PM
We need to hear an Amen on your comments. Now everybody.
Testify!!!
Hey... --- now don't start passin' out the snakes yet...
QuoteThey're all heathens.
I'll stipulate to that. ;D
A Proud Texican,
Pachanga
Okay, point in FTC mode after 17h 10m , IT 198. Did an 8-hour smoke w/ Jack Daniels oak pucks. Flat moved down one shelf, holding @ 169 IT. Will FTC the deckle for 2.5-3 hours, then pull. Waiting on the flat...probably another 2 hours, then 2 hours FTC for slicing. Should get done at the same time as the frijoles. Pico de Gallo and a big bowl of my Justifiably Famous Potato Salad is seasoning in the fridge; now it's time to prep the tortilla dough while I wait for the peach cobbler to finish in the oven.
Pictures to follow once the entire process is complete.
Where'd you get Jack Daniels Pucks?
Peach cobbler! Yes!! You gonna make burnt ends with that point???
Kevin: I meant Jim Beam, my bad! :P I ordered them from Amazon.
Jack Daniels pucks would be awesome.
Ronbeaux: Yep; gonna reserve some of the point for burnies 'n biscuits.
Quote from: Old_Sarge on December 13, 2009, 11:42:33 AM
Kevin: I meant Jim Beam, my bad! :P I ordered them from Amazon.
Jack Daniels pucks would be awesome.
Ronbeaux: Yep; gonna reserve some of the point for burnies 'n biscuits.
Somehow I knew you were, but had to ask ::)
Quote from: Old_Sarge on December 13, 2009, 11:42:33 AM
Kevin: I meant Jim Beam, my bad! :P I ordered them from Amazon.
Jack Daniels pucks would be awesome.
I think I'd have to buy stock in bisquettes if they made em in JD!
Old Sarge,
Quotea big bowl of my Justifiably Famous Potato Salad
I am a potato salad junkie. Are you going to share your recipe or are you just a tease. I'm going to need a little more than just pictures.
QuoteShould get done at the same time as the frijoles. Pico de Gallo and a big bowl of my Justifiably Famous Potato Salad is seasoning in the fridge; now it's time to prep the tortilla dough while I wait for the peach cobbler to finish in the oven.
Sounds like you've got everything laid out just perfect.
Burnt ends, pico, frijoles, potato salad, cobbler.
I just have one word for you.
Amen!!!
QuoteI'm not Texan by birth, I am West Texan by marriage
She must be a proud woman.
Good luck and Texas stylin' it,
Pachanga
Well, everything came out great. I can't objectively say whether it's the best brisket I've ever done, but it's in the upper percentile. Given the ease that the OBS brings to the process, I can definitely say that I never expected to be able to produce a brisket this good with so little effort.
Posterity:
Dinner on the hoof (judging by the size of the brisket):
(http://i442.photobucket.com/albums/qq143/greenmeat/BBQ/big_WorldsBiggestCow01.jpg)
As it was in the beginning:
(http://i442.photobucket.com/albums/qq143/greenmeat/BBQ/IMG_1013.jpg)
99 cents a pound folks; read 'em and weep!
(http://i442.photobucket.com/albums/qq143/greenmeat/BBQ/IMG_1014.jpg)
Deckle and flat separated. The bag in the background is the trimmings soaked in apple juice, apple vinegar and rub. They'll go on the top shelf and rain fatty goodness upon the brisket.
(http://i442.photobucket.com/albums/qq143/greenmeat/BBQ/IMG_1021-1.jpg)
The point, all FTC'd and ready to pull:
(http://i442.photobucket.com/albums/qq143/greenmeat/BBQ/IMG_1031.jpg)
The flat, rested and set for slicin':
(http://i442.photobucket.com/albums/qq143/greenmeat/BBQ/IMG_1034.jpg)
Sliced flat and pulled point in the pan (what's left after the family's first attack):
(http://i442.photobucket.com/albums/qq143/greenmeat/BBQ/IMG_1036.jpg)
Atomic Baby Buffalo Turds before:
(http://i442.photobucket.com/albums/qq143/greenmeat/BBQ/IMG_1029.jpg)
ABBTs after:
(http://i442.photobucket.com/albums/qq143/greenmeat/BBQ/IMG_1032.jpg)
Add fresh tortillas, frijoles, potato salad, pico de gallo, and peach cobbler w/ ice cream, and you've got yourself a pretty good Sunday dinner.
Pachanga: The bark was thick and chewy, and sweeter than any I've ever had without mopping or spritzing. I think I have to attribute this to the 'treated' trimmings set to self baste. I'll verify next time around by setting up the drip with plain trimmings on the top shelf.
On that note, my Bradley is a MESS!
Old Sarge,
It looks like you knocked it out of the park.
You are certainly right about the Bradley making great brisket without the effort. You achieved a perfect looking bark that covers the brisket in flavor; a true Texas style barbequed brisket. The interior looks moist and tender.
That little West Texas gal you married must be a happy camper when she sits down to your barbeque, tater salad and cobbler (or does she make the cobbler?). Importing a little Texas to Fort Huachuca, Arizona. However, my experience is that Arizona has some pretty fine regional cooking also. Being close to the border, you probably get into some serious Mexican food mixed with a little Native American Indian influence.
Are there any secret ingredients in the ABT's and are those fresh sport peppers, local peppers or some type of Greek pepper? Any one sounds good to me but I have never used them for what I call poppers. I'm going to give that a shot.
Good looking smoke and nice report. I am going to try the apple juice soaked trimmings. Good idea.
QuoteOn that note, my Bradley is a MESS!
Good luck, slow smoking and remember; a messy Bradley is a happy Bradley.
Pachanga
Good Looking Brisket there Sarge! Them abbt's look pretty good as well. Commissary has brisket that cheap must be nice.
Looks good! That's one heck of a big cow or an awful small person next to it.
Great looking Brisket and a great sounding meal. Bet you had some happy campers eating that chow!
This has been a fun thread to read and some very good info passed on. Thanks
Quote from: Pachanga on December 14, 2009, 12:27:56 AM
Old Sarge,
Are there any secret ingredients in the ABT's and are those fresh sport peppers, local peppers or some type of Greek pepper? Any one sounds good to me but I have never used them for what I call poppers. I'm going to give that a shot.
Pachanga
Pachanga,
Not much difference between the ABTs and my ABBTs. I posted the recipe in the "Recipes in Development" subforum.