Wife wants me to do 20# this week end and my order of CT just came in! ;D
She wants me to do it like I did last time (Pachanga's recipe).
I'm thinking of doing Pachanga's dry rub and CT slather instead of mustard.
Has anyone done this before?
Will it be overkill with all the flavors?
CT is very mild.
I did a CT slather on my last brisket and it was not really detectable.
Quote from: FLBentRider on January 12, 2010, 10:56:05 AM
CT is very mild.
I did a CT slather on my last brisket and it was not really detectable.
I also have the mustard based CT......Maybe I should use that?
Sounds like a good combo to me!
Tubbs, I may be wrong but I think Pachanga wrote that the mustard slather cooks away during
the smoke/cook process and that it is done as a moisture barrier.
I have mutard slathered meats and not tasted the mustard after the cook.
For beef I prefer salt/pepper/garlic. CT or mustard would help with the bark.
Quote from: pensrock on January 12, 2010, 11:37:20 AM
For beef I prefer salt/pepper/garlic. CT or mustard would help with the bark.
Pens is on the $$.
The ones I have done in the Bradley were done like pens salt, pepper, and light drizzle of pkg spice
And they were all great.
I did one with Iceman's Rub and a CT slather..
(http://lh3.ggpht.com/_CbvAIVzmFFM/SvTd_dptnXI/AAAAAAAA_U0/6v7G5w-1MpU/s720/DSC00071.JPG)
It was for the winner of a Charity Auction package, so I didn't get to taste any of it. (but was told it was a hit at Thanksgiving)
Looks like a winner to me!
I'm also with Pens
I like my brisket with just onion and garlic powder along with fresh ground black pepper, no fancy rubs here.
I have also done many with the above simple rub then a good slather of CT
You go with what you want on that monster brisket and let us know how things turn out.
OK, you guys made up my mind for me.
Pachanga's dry rub.....because I have some leftover from last Brisket.
Then a healthy slathering of CT.
Photos to follow!
You all want photos.....right?
Quote from: squirtthecat on January 12, 2010, 11:48:52 AM
I did one with Iceman's Rub and a CT slather..
(http://lh3.ggpht.com/_CbvAIVzmFFM/SvTd_dptnXI/AAAAAAAA_U0/6v7G5w-1MpU/s720/DSC00071.JPG)
It was for the winner of a Charity Auction package, so I didn't get to taste any of it. (but was told it was a hit at Thanksgiving)
Sure is nice that Bradley makes the racks to fit your kitchen sink!
Do you think they put any thought into that?
Quote from: MPTubbs on January 12, 2010, 12:45:55 PM
Sure is nice that Bradley makes the racks to fit your kitchen sink!
Do you think they put any thought into that?
And the fact they fit right in cheapie cafeteria trays!
(http://lh5.ggpht.com/_CbvAIVzmFFM/SuxeGTm7wkI/AAAAAAAA-3w/C3MQ_pXHkpE/s720/DSC00034.JPG)
Cuts down on the drips across the kitchen floor..
And they also fit in your Bradley!
Can't wait for the pictures, MP!
seemore
MpTubbs,
I will be interested to see your take on the difference in the CT and mustard slather using the same rub and smoking technique. Nepas has piqued my interest in this sauce. His briskets look great. I haven't found it locally. I generally like to make my own bastes and sauces but have not found any copycat recipes for CT and do not have anything to compare it to. I was going to order some CT and do the same as you are doing on my next brisket.
I like to experience regional differences in cooking styles and the CT would seem to be very different from a Texas Style brisket (or maybe not). (dang that Nepas for meddling in my mind with his mouth watering photos and smoking skills)
Thanks for posting,
Pachanga
OK....just got back from Sam's with two 13lbs briskets.
Soooooo I'll be do'n 26#'s.
Thrs. night I'll rub down and rest in fridge until 6pm Friday.
Hopefully we'll be eat'n around 6pm Saturday.
Temps will be in the 30's.....first time I ever smoked on a Bradley in a heat wave!
With highs of 35 F sat and 38 sun you better break out the shorts and flip flops for this smoke. ;D
26 lb of brisket, that will test your pashunts, better make sure your adult beverages are well stocked
Mmmmm 6 more lbs of Brisket!
Great move!
Laughing my ass off!
U guys are great!
What the hay...only 6 more pounds and flip-flops. 8)
OK...here we go with 26#'s.
(http://lh6.ggpht.com/_SdwnSkI1cwY/S1DsHctk-xI/AAAAAAAAAeY/Ql3qJi-BSQQ/s400/DSC00810.JPG)
I took this new do-hikkie thing and tried it out.
(note to self...long metal thingies really sharp!)
(http://lh5.ggpht.com/_SdwnSkI1cwY/S1DsIL709UI/AAAAAAAAAeg/SncDtb5GmAk/s400/DSC00812.JPG)
Rubbed down with Pachanga's rub and slatered them puppies with some CT.
(http://lh5.ggpht.com/_SdwnSkI1cwY/S1DsIoZuKJI/AAAAAAAAAek/UsprgqF3Mgc/s400/DSC00813.JPG)
Just put them in @ 4:30pm and go'n to smoke for 5 hours then bed time.
(http://lh5.ggpht.com/_SdwnSkI1cwY/S1DsIz-FG-I/AAAAAAAAAeo/jj0KbonGEtI/s400/DSC00814.JPG)
More to come!
I wouldn't double stack them, I'd put them on separate racks.
It will expose more surface area to smoke and heat.
Quote from: FLBentRider on January 15, 2010, 04:14:50 PM
I wouldn't double stack them, I'd put them on separate racks.
It will expose more surface area to smoke and heat.
What FLB said and you will get a better bark not to mention they will cook better on there own racks.
I double stack them so the thickness is uniformed.
Did the double stack on my last one and turned out good.
Rolled smoke on the 10#er for a total of 10 hours and I think it was smoked to perfection!
8 other people thought so too. ;)
BUT.....I'm new and all ears. I will give that a try next time and compare between the two.
Thanks OU & FLB for your input!
Mike.
What ever works for you, I wasn't trying to tell you that you were doing it wrong or anything, just giving some input thats all.
I'm sure it will turn out great.
Keep us posted.
Quote from: MPTubbs on January 15, 2010, 05:05:53 PM
I double stack them so the thickness is uniformed.
Interesting idea.
Quote from: OU812 on January 15, 2010, 05:30:08 PM
What ever works for you, I wasn't trying to tell you that you were doing it wrong or anything, just giving some input that's all.
I'm sure it will turn out great.
Keep us posted.
OU....I'm sorry if I worded my last post to make it sound like I was mad.
Believe you me I'm not in any way brother!
When I did my first brisket I read a post here they said to cut the brisket in stead of folding it so it would fit the rack.
Place it under (fat cap down) so you have a uniform thickness for more even cooking.
Makes sense to me!
Works for me, I do remember that post too.
Here's the bad boys @ 7am
(http://lh3.ggpht.com/_SdwnSkI1cwY/S1G8DbpYoCI/AAAAAAAAAfg/A5nOOma6DQI/s400/DSC00821.JPG)
Rotated and then 5 more hours of smoke.
IT 150* and tower is at 195*.
(outside temp 20*)
Why the second 5 hours of smoke? Seems like a waste of pucks to me. I have always went with the understanding that once the IT hits about 145 there is enough surface bark that the meat will not take on any more smoke flavor. So therefore it would be a waste of 5 hours worth of pucks.
I have heard that the meat will not take on any more smoke once the IT hits 150*
In some spots I'm at 145* and others I'm at 155*. (I averaged the temps to get the 150*, sorry).
I'm thinking it will also give the bark a little more kick.
Would I be wrong with my thinking?
I'm a newbie and still trying to soak up all the valuable info all of you are giving.
I take the mass of info that is coming in and tweak it to "my style"....I don't have a style yet but I want one BAD! ;)
(OK 10.5, I took alittle of your advice and took out 2 hours of pucks out of the mix).
I was putting 8 hours of smoke on pork butts before I found this forum.
I dropped it back to 4 and really didn't notice a difference, except for I don't go through as many pucks.
But like you said - find your style!
Some swear by the mustard thing - I don't - and no one has ever refused my Q 'cause I didn't put mustard on it.
It's all good!
It's people like you, CGR, 10.5, Pachanga, Nepa, Habanero and many other that are experts in this field.
I take all of your input to heart knowing I'm learning from the BEST! ;)
Thanks guys and gals......you make this forum great!
26 pounds after 25 hours and IT of 195*
(http://lh5.ggpht.com/_SdwnSkI1cwY/S1Jv4s7o63I/AAAAAAAAAg0/9ONU6tZNPW0/s400/DSC00822.JPG)
(http://lh5.ggpht.com/_SdwnSkI1cwY/S1Jv5EmOAqI/AAAAAAAAAg4/hhUy_sUbVrA/s400/DSC00823.JPG)
(http://lh3.ggpht.com/_SdwnSkI1cwY/S1Jv5bILGoI/AAAAAAAAAg8/5tNeyLsQDdk/s400/DSC00824.JPG)
Sliced about 1/2" thick and as usual cutting with a fork is no problem with a Bradley.
Very tender!
Dang it Tubbs, my mouth just filled with with saliva when I saw the last pic.
Great job!
Thanks CRG!
Just tried some more after resting for 3 1/2 hours and still perfect.
Man am I full! 8)
How much weight gain can be expected after buying a Bradley?
That looks great MPT!
Looks good Tubbs
I wasnt able to smoke anything this weekend, had things to do, but made some killer eggrolls with some brisket I had from my last smoke. Man that was good.
Quote from: OU812 on January 18, 2010, 05:59:50 AM
Looks good Tubbs
I wasnt able to smoke anything this weekend, had things to do, but made some killer eggrolls with some brisket I had from my last smoke. Man that was good.
Well get your butt a smok'n soon!
I'm now off to Cabela's (out of hickory) and HyVee for .99 lbs. PORK BUTT! ;D
MPTubbs,
You are really turning out some nice looking smokes.
What is your interpretation of the difference between the mustard slather and the CT you used on these briskets? The bark looks very similar. Was the flavoring of the bark different?
Good luck and keep it smoking hot,
Pachanga
Quote from: Pachanga on January 18, 2010, 08:22:46 AM
MPTubbs,
You are really turning out some nice looking smokes.
What is your interpretation of the difference between the mustard slather and the CT you used on these briskets? The bark looks very similar. Was the flavoring of the bark different?
Good luck and keep it smoking hot,
Pachanga
Hi good buddy!
I like the mustard better than the CT.
It seamed to "bark" differently than mustard (maybe caramelised a little). ???
Had long stringy things coming from the top one to the top of the bottom one.
The wife said she liked the mustard one I did better than this one.
Maybe the CT holds more of the smoke also. Smoked the CT brisket 2 hours less than the last one. The smoke flavor was a little over powering.
It also had a taste I'm not use to.
Were from Nebraska so good old salt, pepper and garlic are what we are use to.
Oh by the way.....wife informed me that If I want her to eat my smoked brisket "it will be done Pachanga's way from now on No more experimenting."
Now that's got to make you feel good!
All in all still a good smoke! ;)
Quote from: MPTubbs on January 18, 2010, 10:22:06 AM
Were from Nebraska so good old salt, pepper and garlic are what we are use to.
You got that right, with a little onion powder too.