My first attempt at brisket will be this weekend. I see many threads about starting at 9pm and having it finish the next day. But those examples usually they're cooking about 3 briskets. What time should I start if I'm only cooking one 10lb brisket? Can I do it in one day?
Thanks all!
Well... (oops.. you wanted brisket "pros"...) Nevermind... ;D
So I'm guessing about 20 hours? Even though its just one?
I guess I should have been more clear... only those who have won regionals ;) :D
Others need not reply JKJK
Sniff sniff... :'(
Quote from: Ants on August 10, 2010, 06:33:30 PM
I guess I should have been more clear... only those who have won regionals ;) :D
Others need not reply JKJK
I've never won anything, but never competed either.
I start mine the evening before, and they are usually done the next afternoon, 1 or 2, seems to take about the same time.
Just so happens I have a 10 pounder....brisket that is in my OBS right now. Started at 3:00 this afternoon. 5 hrs of Pecan. Cabnet temp dropped to 180* when I put it in and was up to 220* in about an hour. I will let you know. I seem to get my done in about an hour per pound. I am trying to slow this one down so put a pan with water on last rack as well as the one under the SG. Posted a pic about an hour ago that showed the IT* was 161* and CT was 211* but the temp below the meat was reading 230* on another probe.
Just checked and the IT dropped after rotating and it is 152*
Read my post, "Brisket stuck at 145", especially my last post.
This was also my first brisket, so as you can see, expect the unexpected!
Until it's DONE.
Well I was trying to be helpful Sonny! Such a monkey
Hey aggie let me know how it goes! I was going to go overnight I guess and see how it goes. I guess im hesitant b/c with 3 briskets i imagine temp recovery will be slower while I sleep. I fear for it becoming too hot overnight.
Mine is only one brisket like yours and the cabinet temp is holding right at 210* where I want it overnight. I have no PID and it seems to always hold good for me. If you put it in at 10 with 4 hrs smoke then empty water and pucks and put new water in, then maybe watch it another hour to make sure temp is right you can sleep rest of the night.
Just depends on how late you want to stay up. I have done several where I do 4 or 5 hrs of smoke staring about 9, immediately change water and leave my controller all the way up and when I get up about 6 AM cabinet at most has ever hit 250* really no big problem.
Stay tuned Ants. I think you have a good plan. I had lots of freedom with mine as I have the luxury of being around the house most of the week with a few meetings here and there. If you have a strict schedule, stick to your plan above.
Never cooked 3 briskets in a Bradley. I reserve that special treat to the big stickburners. So can't say how the Bradley will behave with 3 in it. But with one - it takes me usually between 1 and 1.5 hours per pound with the DBS set at 230. Same with the stickburners maintaining about 225. Either 1 or 12 briskets - usually 1 to 1.5 hours per pound.
I seem to go about 1.25-1.5 hours/Lb at 220. Recently I've been pulling them at 180-185. They seem to come out more moist.
Ants, woke up at 6:00 and IT was 190*. I prefer to FTC at 185*. So at 6 this morning it was a total of 15 hours.
DT: let me know how it goes. I think I may adjust and put it in at midnight and hope for more sleep. My biggest fear is being unable to wake up at 6am. If its 10 hours and its done i'd rather that be closer to 10am :D
Briskets normally will go about 1.25-1.5 hours/Lb at 220-225. Pull once the IT reaches 185-190. Let rest for 20 minutes, trim and slice thinly against the grain.
Make sure to update us with a few pic's
Check my post on this brisket for pics. It tastes good but is a bit dry. 190* IT is too nuch in my opinion. 185* is ideal
You may want to take a look a Pachanga's method of smoking/cooking multiple briskets in the Bradley.
Brisket Pachanga (http://www.susanminor.org/forums/showthread.php?532-Brisket-Pachanga&p=845#post845)
Quote from: Habanero Smoker on August 11, 2010, 01:26:16 PM
You may want to take a look a Pachanga's method of smoking/cooking multiple briskets in the Bradley.
Brisket Pachanga (http://www.susanminor.org/forums/showthread.php?532-Brisket-Pachanga&p=845#post845)
Ya thats what I was referring to when I saw lots of threads about multiple briskets but none about just one.
I think I'm going to try it with fat down so it blocks any direct heat.
Hey guys... if i put in 4 hours of smoke (lately most recipes taste too smokey for me ???) Can I leave the smoke generator on overnight? Or do I need to wake up to turn that portion off? Since there will be that one last puck on the burner. Will it auto turn off when it senses it has no more pucks to advance?
Thanks
Quote from: Ants on August 13, 2010, 06:04:30 PM
Hey guys... if i put in 4 hours of smoke (lately most recipes taste too smokey for me ???) Can I leave the smoke generator on overnight? Or do I need to wake up to turn that portion off? Since there will be that one last puck on the burner. Will it auto turn off when it senses it has no more pucks to advance?
It will not turn off by itself. I use 3 "bubba pucks" "puck savers" aluminum pucks to push the last one off.
You are going to want to empty /refill the water bowl at the four hour mark anyway.
I usually leave my smoke generator on for the whole cook.
If you want to back off on the smoke, go for it, it's
your food.
Sounds good!
My plan of attack is to start it at 930ish... and check up on it around 2ish (hopefully 4.5 hours of smoke) then I'll refill water and let it cook the rest of the night.
Have to go with caney on this. 3 briskits and you will be eating sometime on monday :D
Leave the SG on to help maintain heat
Quote from: DTAggie on August 13, 2010, 08:11:20 PM
Leave the SG on to help maintain heat
okay so at 2ish I'll push off that last briquette then leave it on till morning
woot
2am and my brisket is at 132F... got a ways to go :)
Exactly 12 hours into it IT temp is 155F OBS stayed put around 221F all night. It got up to about 245F after I posted so I brought it back down to 221F around 330am. Its been there ever since.
The time sounds reasonable enough. I'd figure on at least 14 hours and then an hour or two of FTC.
Quote from: ArnieM on August 14, 2010, 09:15:55 AM
The time sounds reasonable enough. I'd figure on at least 14 hours and then an hour or two of FTC.
woops realized I wrote it wrong. At time of posting earlier it was 12 hour into it.
14.5 hours now, IT temp at 162F and OBS is at 234F
looks like this one may be done around 3ish I'm guessing (with no experience lol) that would mean 18 hour or 1 hr 45 per pound
18 hours into the virgin brisket and i'm at 165F IT and 234F OBS. If it continues at this rate I really dont know how long this is going to take.
Sounds like your brisket stalled just like a pork butt. Briskets will do that sometimes.
Patience Grasshopper. :)
Quote from: KyNola on August 14, 2010, 01:36:48 PM
Sounds like your brisket stalled just like a pork butt. Briskets will do that sometimes.
Patience Grasshopper. :)
I'm going ot head to the store to buy some sides... Since I cant stand watching :) lol
Don't forget the refreshing hydrating beverages. Wouldn't want to get overheated you know.
Quote from: KyNola on August 14, 2010, 01:45:03 PM
Don't forget the refreshing hydrating beverages. Wouldn't want to get overheated you know.
Thats what I meant by sides ;)
Ahhh! I think I screwed up by putting the brisket on the top rack... shoulda put it on the 2nd from the top rack now that im reading all these threads. Probably why my brisket is taking so long.
20.5 hours in and i'm at 171F. I just want to hit 180 by 7...UGH. Doubt it will happen
It will climb fairly quick after getting past the stall. But yes, if brisket is all you are doing, I would use second from top.
It actually did the opposite. Around 7ish it started dropping it got up to 173F then it started going back down to 168F.. I gave up and bumped up the temp to 300F and got it up to 178F IT then pulled it and hoped for the best.
I figured out your biggest mistake Ants. You went and put that piss orange longhorn on your profile
You know I am kidding....about the color!
Quote from: DTAggie on August 15, 2010, 08:23:45 PM
You know I am kidding....about the color!
[FACTUAL INTERLUDE]
No,
he ain't. He'll kill your family
and your dog.
Awrighten.
[/FACTUAL INTERLUDE]
Quote from: DTAggie on August 15, 2010, 08:23:45 PM
You know I am kidding....about the color!
LOL I had to do it!
Where you from Ants?
Im in Austin :)
Ants, have you heard about the Texas Smoke Out.
Sept 30 thru Oct 3rd
http://forum.bradleysmoker.com/index.php?topic=16350.0
Would love to have you come.
There will be more posted about it soon.