Hey guys I think I am going to do a brisket for Easter. I bought some hickory wood and was going to try that for the 1st time. Does anyone have any rub recipes that I can put on there. Also I was going to put it on Saturday night about 10am or so because I figured it would take 12 to 14 hours to cook and then FTC. Also should I inject the brisket with anything. I did not see any recipes on the Bradley home page for briskets. I was going to smoke for about 4 hours.
Thanks guys
Derek Canada
deadeye,
Here is a rib rub that would serve you well.
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Here is the recipe for Kansas City Rib Rub from S.S.
1 cup packed brown sugar
1/2 cup paprika
2 1/2 TBS. freshly ground black pepper
2 1/2 TBS. coarse salt, either kosher or sea salt.
1 1/2 TBS. chili powder
1 1/2 TBS. garlic powder
1 1/2 TBS. onion powder
1 - 2 teaspoons cayenne
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Cover your brisket with yellow mustard, and cover liberally with the rib rub. Refrigerate for 24 hours or at least overnight.
Let us know what you decide and results!
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<font size="4"><b>Doug</b></font id="size4">
Doug
Just use regular mustard or dry mustard??
Thanks
Derek Canada
deadeye,
The first time that I saw this technique, I thought maybe dry also.
What you want to use is the wet mustard, like you put on Brats![:p]
You will not really be able to taste the mustard, put it will hold on more rub to the entire piece of meat that you are seasoning. Cover the entire piece with mustard and then apply rub liberally! Let refrigerate overnight or longer and if you like, apply more rub before smoking.
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<font size="4"><b>Doug</b></font id="size4">
Thanks Doug I appreciate it
Hey Doug,
Is the rub you posted pretty spicy or not so spicy?
Steve
simmey,
It's not to spicey. Go easy on the black pepper and cayenne if an issue. You can always add more. [;)]
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<font size="4"><b>Doug</b></font id="size4">
Simmy-
Paul Kirk in Champoinship BBQ has a lot of great mustard rubs. Each adds a slightly differnt flavor. Cool reading-
Rich[^][^][^]
gotbbq (http://www.dow-mgc.org/smilies/Launch63.gif)
Doug
I bought a 14lb brisket today and I marinated it with the mustard and the dry rub you posted. About how long can I expect to cook this thing. ABout an hour per lb?? Also what temp you think I need it at 200 to 225??. I was thinking about putting it on around 10pm tomorrow night and smoking it for 4 hours with hickory and then when I wake up I would check everything out. I made some grilled shrimp today they were 10 to 12 count.I wrapped them in bacon with some seafood seasoning on them, man that was the best meal I have made on my Bradley. I also made some Hamburgers for the kids and I made my wife and I some stuffed jalepenos with cream cheese on 1 side and chedder cheese on the other side and then wrapped it in bacon man those babies were good. The more I cook with the Bradley the more I LOVE it!!!!!!!!!!!
Thanks guys for all your help
Derek Canada
Derek,
Hoo rah, you're really gonna love it. Let your mind be your imagination and for anything else, ask the forum![8D]
We're all here to share info & spread the love![:D]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Deadeye-
Your timing for the brisket is about right, it might take a little longer. Just monitor the internal temp, then give it a good rest in a cooler foiled and covered. Happy smoking-[^][^][^]
gotbbq (http://www.dow-mgc.org/smilies/Launch63.gif)
Hey guys
Just getting ready to put my brisket on and was wondering since it is so big should I cut it in half?? It weighs 14 lbs. I was going to put it on about 10pm tonight . I dont think it will fit on 1 rack??
Thanks guys
Derek Canada
If you can fit it on the second shelf up or 3rd if room between top shelf that would be best. Reserve the top shelf for about a pound of bacon evenly placed on top rack to drip down. Last one I did was about 12lbs and it took about 14 hours, cooking at 210° for an internal temp of about 186-187° then FTC.
Big hunking Brisket. I sure love brisket sandwiches later! Slice it up paper thin, mix in some BBQ sauce and vacuum seal for later! YUM!
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Bill
SO should I go ahead and cut it in half and then put 1 piece on the 2nd rack the 2nd piece on the 3rd rack and the bacon on the top rack. WOuld that work?? I am geeting ready to put in on at 8pm instead of 10pm because I just read a thing Smokehouse posted for me and it said an 1 to an 1 1/2 per lb.Smokehouse said I could cut it in half. I think it is just a little to long and I dont want it touching the sides of the smoker I think it would burn then. I would like to eat between 1 and 3 pm tomorrow if you know what I mean.
Thanks
Derek Canada
Houston Texas!!!!!!!!!!!!
If it won't fit the smoker...got to cut it!
The bacon just keeps things moist and really adds to the flavor. Rotate the shelves at 4 hours....maybe 8 and 12 too.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Thanks Bill. Know that I cut them in half it should cut down the cook time correct??? I will put some bacon on top for sure. I am going to go ahead and put them on at 10pm at about 225 and let her rip!!!!!!
Thanks again Bill I really appreciate it
Derek Canada
Cook slow and to your set point internal temp. Don't rush it. Change you water after the smoking period is over and remember the meat on the bottom shelf gets the most heat. Try to position meat to the front of the rack and rotate.
It really is just outstanding when you are patient. Example. I put in 14.6 pounds of pork shoulder roast at 5:00 p.m. yesterday. It is now 28hrs later. We ate an hour ago.
The marination:
I mixed 1/2 cup of Coca Cola Syrup with a whole jar of mustard. When cooked, it just made the outside so beautifully brown with the sugar carmelized over the entire surface. I gave it a good dusting of rub after about 30 minutes of vacuum marination in my tumbler.
I cooked very slowly...205° to an internal temp of 188°. Out to FTC for an hour, and shredded the heck out of it. I used Pecan for the first time... Truly outstanding. Best pulled pork sandwiches I have ever tasted. Nothing surprise me with the Bradley. It is just too easy.
Brisket and Butt just taste so good when you allow enough time to break down the connective tissue. As they used to say on Saturday Night Live.... like Buttaaaa!
I do brisket at 210° BS temp. The Procom4 allows me to just set my temps and walk away, coming back every 4 hours to rotate the shelves. My best recommendation is to just allow it to cook slowly, and again, don't rush it! 225° cooking temp...some feel this is the optimum...I just like to cook it slower.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Thanks Bill I just went outside and checked everything again. I roatated the racks at 2am and just know. I opened the box and man did they look good. I used my temp guage and the bottom 1 read 179,!!!!!!!!!!! I thought that was way to hot sine I put it on at 9"30pm laast night. The BS was at 225. I guess when I cut them in half the temp really got up there in a hurry. I just turned them down and going to cook them a little slower plus I moved the big piece on the 3rd rack and the thinner piece on the top rack. Its not going to do anything if I bring the temp back down is it?? I tried a piece and let me tell you that thing melted in my mouth I could not believe it!!!!!!!!!!!!!!!!!! I am so excited about how good it tasted.
Thanks again
Derek Canada
deadeye,
So what's the scoop on the brisket, did you get so stuffed that you are still laying on the couch or....are you still waiting for it to finish......[:D][:D][:D]
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<font size="4"><b>Doug</b></font id="size4">
Doug
I have been out of pocket for awhile sorry I did not respond sooner. The brisket turned out awesome!!!!!!!! I think it was the best brisket I ever ate. I brought it up to work , man that thing was gobbled up so fast it would make your head spin!!!!!!!!!!!!!!!Thanks for all your help and everyones help for that matter!!!!!!!!!!!
Thanks again
Derek