Hello, my name is Mike and I'm new to Bradley smokers. I seasoned the unit the other day and this morning I have a couple briskets starting at 200 degrees. Any advice on time/temp/other would be greatly accepted. Thanks!
take to box temp to 215 to 225, and cook the meat till 185 to 190 IT ( internal temp ) then pull, prolly be about an hour to hour and 15 , have the top vent wide open, and keep the door shut you loose the heat out of the box.
if you have a remote thermometer use it till you get use to working with your bradly
welcome aboard
Beef
thanks for the tips!
Hi Grimmelwolf. I've started doing brisket to an IT of 180-185 and then wrapping it and letting it rest for at least 30 minutes. An FTC would get you up to a few hours resting time if needed.
Thanks for the tips, I appreciate your time. As a newbie, what is FTC? Mike
Congratulations on your purchase and welcome to the forum...Enjoy!
http://www.susanminor.org
Remember we like pic's!!
thanks for the link
Quote from: Grimmelwolf on September 22, 2010, 08:09:06 AM
Thanks for the tips, I appreciate your time. As a newbie, what is FTC? Mike
FTC is wrap the meat in
Foil, then in an old bath
Towel and place that in a room temp
Cooler. It stays hot for quite a while, can settle the juices and let the smoke even out or so the theory goes. I've had a pork butt in there for at least five hours and it was still hot.
FTC - In a pinch, you can also wrap it and put in a microwave (don't turn it on) if you don't have a coller handy. Not as good as a cooler, but it will keep warm for a while.
Also, I put newspaper on the bottom of the cooler, put in the foil/towel wrapped meat and then pack in more newspaper. It provides added insulation.
thank you, I have wrapped before it does seem to help. Since I'm newer to BBQ, I'm not familiar with some of the terms. Can't wait to see how it turns out compared to my old Brinkman charcoal smoker!
Welcome to the forums ;)
You're going to enjoy the Bradley a 1000 times more than the Brinkman ;D I know... I still have a Brinkman myself :D
W E L C O M E to the Forum Grimmelwolf!
Welcome to the madness that we call the Bradley Forum.
Ross
welcome, I have learned so much from everybody on here so don't be afraid to ask any questions. I did and still do. good luck unclefish
Thanks for making me feel so welcome. The briskets have been in there at about 215-220 for 12 hours now, smoked with hickory for about 5 hours. I'll take them out and wrap them and let them sit for awhile and let you know how they turned out. I also made some BBQ sauce, bacon wrapped jalepenos stuffed with sausage and cream creese, and some homemade mac and cheese. I won't need to eat again for a week!
Do you check the internal temp on your briskets?
I din't know what size they were, but at 215 to 220, 12 hours is not enough
time to cook two briskets.
You cook by finished internal temp, not time spent in smoker.
Wow! Best brisket I've had yet, super tender, very juicy and extremely tasty. The smaller one (for my friend) on the top rack was even more tender. I can't wait to smoke some pork next time, it was so easy with the Bradley. This brisket was so much better than what I had at Famous Daves earlier in the week. :)
These were smaller briskets than usual, all I could find without a long drive, and the internal temperature was perfect. Thank you for your help.
Welcome Grimmel. Way to go all out on your first smoke. Do you have something measuring cabinet temp and meat temp?
Welcome Grimmel,
Glad to hear your briskets turned out so good!
Quote from: Grimmelwolf on September 22, 2010, 08:18:13 PM
I can't wait to smoke some pork next time, it was so easy with the Bradley. This brisket was so much better than what I had at Famous Daves earlier in the week. :)
Congratulations Mike. Brisket you make in your own backyard it superior to any you can get at the chain's. Brisket is the King of Meats! However one thing you stated is worrisome. We have an unwritten code here on the forum. But since you are a newbie, we realize you did not know how sacred it is.
Now everybody don't moan at the same time - those that have been forum members for a time knows what is coming next.
Drum roll please -----Time to break out THE pledge.
Never ever forget the Bradley Pledge - Do NOT be guilty are letting out too much information that in the wrong hands could be detrimental to the enjoyment of our journey to smoking nirvana! Others have said that in the wrong hands, the release of that information could tend to curtail the consumption of adult beverages.
Before you go off bragging and telling everyone how simple it is - remember the Bradley Pledge.
Did I happen to mention "Remember the Bradley Pledge"?
Raise your right hand, step on your left toe, close both eyes and read after me:
The pledge -- "We pledge, under the penalty of having our Bradley melt into nothingness, never to tell our OR especially anyone else's adoring and admiring family (particularly significant others) and friends, the SECRET (the ease) of Bradley Smoking. We further Pledge to use our Bradleys as often as possible so as to never let our family and friends be without smoked delicacies. There are just some things that should not be smoked and until we find out what they are, we Pledge to smoke everything we can catch, drag to the smoker, wrap in bacon, and fit into our Bradleys."
Now go about your merry day, but let that little thing in the back of your mind - that little nagging thing called a conscience take over before you utter any word about how easy this is to any rug rats or wife's of the female persuasion, or anybody else except us, your forum buddies and anybody you are trying to convert to a Bradley Smoker!
AND as Hal has reminded us in the past -
When you begin a smoke...
Always run your finger in one of those greasy smoker crevices (that you never really clean good). Dab your face and arms a bit.
This is war. Act like it.
Awrighten.