I smoke briskets often in the Bradley (well over 200) and I smoke them three or four at a time mostly.
I threw these in and thought with the 105 degree weather, the smoke time would be reduced from the normal 16 to 20 hours. I put these little 10 to 12 pound jewels in At 6 P.M. At 7:30 A. M., the bottom brisket was At 164 IT. Poured the pucks and grease out of the water pan and refilled. Temperature at the bottom brisket level remained a steady 215-220 degrees.
The Stall came at 174 IT and stalled for a very long time. I use two IT probes and they were within 2 degrees so I checked the element for glowing, relaxed and broke open some brew. The bottom brisket came out at 3:30 at 190 IT. Moved everything down a rack. Second brisket came out at 7:00 P.M. at 188 IT. The third brisket came out at 8:20 P.M. at 183 IT and it was fork tender.
For those who don't want to do the math.
Uno - 21.5 hours
Dos - 25 hours
Tres - 26.33 hours
All were moist, tender and excellent. As my good buddy Caneyscud says, "Its ready, when its ready."
(http://i908.photobucket.com/albums/ac287/Ofrazier01/Brisket%20triple/IMGP0001-1.jpg)
Rubbed, slathered and ready to go. Trimmings on top rack for auto basting. Bottom brisket is fat side down, middle and top brisket are fat side up. Loose foil shield to force heat forward for more even heating.
(http://i908.photobucket.com/albums/ac287/Ofrazier01/Brisket%20triple/IMGP0004-1.jpg)
Vent at 5/8 open.
(http://i908.photobucket.com/albums/ac287/Ofrazier01/Brisket%20triple/IMGP0007-1.jpg)
Morning check.
Water pan is emptied (grease and spent pucks) and then refilled with boiling water. Took sharp spatula to the V drip pan, making sure all the vents were open.
(http://i908.photobucket.com/albums/ac287/Ofrazier01/Brisket%20triple/IMGP0023-1.jpg)
One down - two to go.
(http://i908.photobucket.com/albums/ac287/Ofrazier01/Brisket%20triple/IMGP0025-1.jpg)
Last brisket off at 26.33 hours
(http://i908.photobucket.com/albums/ac287/Ofrazier01/Brisket%20triple/IMGP0027-1.jpg)
Fork tender.
(http://i908.photobucket.com/albums/ac287/Ofrazier01/Brisket%20triple/IMGP0021-1.jpg)
Tender, moist, hint of a smoke ring.
(http://i908.photobucket.com/albums/ac287/Ofrazier01/Brisket%20triple/IMGP0022-1.jpg)
Texas dark bark the way I was taught and the way I like it.
For those interested, below are my methods for Texas Style Brisket.
Good luck and slow smoking,
Pachanga
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
Mustard Slather on Brisket and other Meats
http://forum.bradleysmoker.com/index.php?topic=12112.0
I Prefer to Smoke Totally Naked - A Brisket and Ribs Manifesto
http://forum.bradleysmoker.com/index.php?topic=12455.0
So your brisket doesn't fit - solution here
http://forum.bradleysmoker.com/index.php?topic=13080.0
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
Very nice Pachanga. That is a Bradley full of brisket.
They look great.
I always enjoy brisket pics
Even the feeder tube is full. "Caution heavy load"! They look great!
Man that is one of the most "broke in" Bradley's I have ever seen. Thanks for the post. Looks great as always!
P.S. I am still waiting on your Barbacao post....
Very nice job.
nice job,,,
Nice..................
Looks fantastic! My vent has welded it's self in that position a while back, so I just don't mess with it.
Mighty fine indeed
Quote from: SnellySmokesEm on August 17, 2010, 10:59:58 AM
Man that is one of the most "broke in" Bradley's I have ever seen. Thanks for the post. Looks great as always!
P.S. I am still waiting on your Barbacao post....
Thanks for reminding me. I will work on that post soon.
As far as broke in; yes it is, but not broken. Kudos to Bradley. After an initial problem with the smoke generator (which was fixed promptly under warranty), I have never had any repairs. I am still running the original element. And as TestRocket commented, I run a lot of pucks through the generator with smoke rolling at least 75% - 80% of the time.
Thanks to everyone for the comments.
Pachanga
Here was my attempt at Tex-Mex style barbacao.
http://forum.bradleysmoker.com/index.php?topic=15554.0 (http://forum.bradleysmoker.com/index.php?topic=15554.0)
Pachanga - The Brisket Man! 21.5 to 26.33 hours - Wow - you must have gotten the mustard slather on too thick ;D ;D ;D
I did two briskets this weekend and couldn't decide where to cook them - them remembered I had to also do a couple of butts, 4 spatchcocked chickens, 10# meatloaf, 8 different fatties, 10 special rolled and stuffed chicken thighs, spam, bologna, 100+ ABT a couple of different ways, brats, boudin, tuna burgers, shrimp burgers, and a new thing that will be another post. So had to use a trailer. Had a Q for my fly fishing buddies - 3rd annual. Brisket went fast, wish I had your three for supplement.
Quote from: SnellySmokesEm on August 18, 2010, 06:24:37 AM
Here was my attempt at Tex-Mex style barbacao.
http://forum.bradleysmoker.com/index.php?topic=15554.0 (http://forum.bradleysmoker.com/index.php?topic=15554.0)
Looks like a match made in heaven. Food for the gods.
Pachanga
That looks REAL good. Great lookin bark too. MMMMMMMMMMMMMMMMMMMMM I'm hungry.