I am getting my Bradley Electric smoker tomorrow, and I have foolishly promised my neighbors that I would smoke a brisket for dinner Saturday. I have purchased a 16lb untrimmed brisket and was planning to rub and do a mustard smear(?). I think it will take 1 1/2 - 2 hrs per lb, so 24-32 hrs. I have seen that some people some for say a few hours, than finish in the oven. I was planning on doing it all in the smoker. After I cook it to 185(?), I was then going to FTC for 3 hours. Am I on the right track, or I am confused? So looking forward to smoking and trying new recipes, just don't want to fall on my face the first time. Thanks for your input. :)
Hi Hockeybamba,
I have only done brisket a few times so I'll defer to the brisket kings. Here is a link to the beef section ofthe recipe site - look for brisket recipes from WTS and Pachanga. http://www.susanminor.org/forums/forumdisplay.php?146-Beef
You can certainly do it all in the Bradley. I think the average amount of smoke on brisket is 3 to 4 hours, then the rest is just oven time (even in the bradley).
Good luck and post pics!
Deb
Oh, and welcome!
and don't forget to season the smoker before you start your brisket.
Welcome to the Forum.
Looks like a good plan to me.
I assume you will be smokin/cookin at 225*
You might want to check out our FAQ's
http://www.susanminor.org/forums/showthread.php?p=748#post748
recipe site:
http://www.susanminor.org/forums/
Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
I cook mine at 225F on the second rack from the top, 4 hours fof smoke. I leave mine in the Bradley, but if leaving itt outside all night is an issue due to weather or other issues, the oven for the rest of the cook should be fine. I cook mine to 190 IT, but that is me. Others have cooked to 185 and hae had good results after FTC.
Thanks all, can't wait to get started, I have been reading the forum posts all day today in anticipation. Since I haven't gotten the smoker yet with the instructions, how long would you season the smoker?
1 1/2 hr with wood pucks at 150* plus.
Turn eveything (cabinet and smoke generator) on for about 20 minutes , then advace your puck to the generator plate to start your smoke.
If you look on this http://www.bradleysmoker.com/default.asp You can find the owners manual for your model.
Welcome,
I've only tried brisket a couple times with mediocre results. I found this thread and i think i'll be trying this method next time around.
http://forum.bradleysmoker.com/index.php?topic=16442.0
I personally find that 4 hrs of smoke is not enough on a brisket but hey, that's just me.
W E L C O M E to the Forum hockeybamba!
Keep the vent open at least 1/4 when smoking.
Welcome Hockey, when you preheat to cook turn the smoke generator on. Leave the smoke generator on even after pucks are burned and you have changed water. Good luck and take pics
Hi HB and welcome to the forum. Yeah, sounds like a plan to me too.
I keep the vent full open all of the time but that's just me.
My preferred temps are about 180 on the flat (pull and FTC) and about 190 on the point also with FTC. The temps rise some during the first part of the FTC.
I did the last one with a rub and a mustard slather (Pachanga). Used a mix of oak, mesquite and apple. Really came out good.
I usually figure on 1.5-1.8 hours per pound. But that's for 7-8 pounders. More meat will likely get you up to 2 hours/Lb.
Enjoy - and keep notes.
Notes - that's my problem. I keep them in my head. But I also keep Blue Moon and Tito's Vodka in my head. But I NEVER keep my camera in my fridge!
I usually can't find my head let alone my notes. :-\
Wise choice on the camera Aggie - keep it in the smoker instead. ;D
Well CRG said he found his in fridge this morning so was thinking there had to a better place to store it.
Yeah. Probably left the meat on the counter and put the camera in the fridge. Pretty close ;D
Surprised it was not vac-sealed!
Geez, I'm not telling anymore secrects. ;D
Didn't Mom tell you secrets are bad?
A 16 lb brisket will need to be contorted a bit to fit.
So your brisket doesn't fit - solution here
http://forum.bradleysmoker.com/index.php?topic=13080.0
You mentioned a mustard slather. It works well for me. Here is one Mustard Slather method. It is also discussed in the To Mop or Not to Mop thread.
Mustard Slather on Brisket and other Meats
http://forum.bradleysmoker.com/index.php?topic=12112.0
Other info which may be helpful. The Photos to go with the Recipe shows a replacement water pan which is very helpful for long smokes.
Brisket Pachanga
http://www.susanminor.org/forums/showthread.php?t=532
Photos to go with the recipe
http://forum.bradleysmoker.com/index.php?topic=12061.0
I Prefer to Smoke Totally Naked - A Brisket and Ribs Manifesto
http://forum.bradleysmoker.com/index.php?topic=12455.0
How do you make burnt ends?
http://forum.bradleysmoker.com/index.php?topic=14065.0
To Mop or Not to Mop – That is the Question
http://forum.bradleysmoker.com/index.php?topic=14240.0
Calling All Mop Recipes
http://forum.bradleysmoker.com/index.php?topic=14446.0
Have a good one.
Good luck and slow smoking,
Pachanga
Pachanga, thanks for putting together these helpful links.
Quote from: TestRocket on June 24, 2010, 06:14:59 AM
Pachanga, thanks for putting together these helpful links.
I am happy to be one of many on the Bradley Board to offer help from previous experiences and maybe take a little mystery out of long smokes. Paying it forward is the only way to thank those who have been so helpful and free with information during my continuing quest to become a better cook and smoker.
Good luck and slow smoking,
Pachanga
Thanks Pachanga, I book marked that post. Any way to get all of those links up on the recipe site?
Quote from: ArnieM on June 24, 2010, 07:58:16 AM
Thanks Pachanga, I book marked that post. Any way to get all of those links up on the recipe site?
That would be a question for Habanero Smoker. We have talked about incorporating the photos into the Brisket Pachanga Recipe which is on the Recipe Site but not the other articles.
Thanks for reading,
Pachanga
Okay, started the brisket this am at 9:15, every was going good, got up to 225 and right now after 11 hours the internal temp in 195. This is with a 16 lb brisket! Have I messed up? It looks beautiful, but I have used 5 different thermometers in various parts of the brisket and get the same reading. Should I take it out now? Any help would really be appreciated. ???
Quote from: hockeybamba on June 25, 2010, 08:23:41 PM
Okay, started the brisket this am at 9:15, every was going good, got up to 225 and right now after 11 hours the internal temp in 195. This is with a 16 lb brisket! Have I messed up? It looks beautiful, but I have used 5 different thermometers in various parts of the brisket and get the same reading. Should I take it out now? Any help would really be appreciated. ???
If the temp is there, take it out and put that puppy in FTC.
Really??? That's so weird. It me about 19 hrs to get a 5lbs brisket to 190. HOw was it?
Hockybama,
That is very fast in a Bradley. I would go with FLB's advise and yank it out. Most of my briskets come off between 190 and 195 IT in the middle of the flat about at the one/third position of the total brisket from the end of the tongue (skinny end).
There are many variables to time in the Bradley; meat temperature going in , total poundage, rack position, water temperature, number of door openings, vent opening, set temperature, etc. It certainly sounds as if yours took off meaning most likely that the chamber temperature at the brisket level was much higher than 225.
If you keep water in the water source at all times, it is hard to get the temperature too high because evaporation is a cooling process that will keep the temperature low. I use an aluminum half size steam table pan which covers the entire bottom of the Bradley. (for photos of pan go to
http://forum.bradleysmoker.com/index.php?topic=12061.0).
Some people advocate higher temperature cooking as their preferred method, so I bet you are OK.
Good luck and slower smoking,
Pachanga
Any chance you foiled or boated that brisket after the initial smoke? That will increase the rate of heat transfer and really speed up the cooking.