I used a mustard slather with some jans rub and planning on using hickory if my pucks come in the mail today ;) otherwise I'm thinking of using pecan. It's going in tonight when I get off work about 1:00 am for dinner tomorrow night. More pics to follow ;)
(http://img.photobucket.com/albums/v503/smpsn/004.jpg)
So what will it be - Fat side up or down?
Going to place it on the second rack from the top fat side up until we hit 185 then I'm going to FTC for awhile ;) I did wipe some of the rub off.. Looked like to much after viewing the picture :D
Now there wont be enough rub on it!! ;D
Can never have too much Jan's Rub! :D 10.5, going to ask me how I know? :D
Pecan will treat you just fine!
To much rub?? Never !! I like it heavy but the OG ( Ol'e Girl ) don't like that much on it. So since this is my first brisket smoke I don't want to turn her off of it. Sometimes you just gotta make it about them right fellas?? ;). I'm figuring on 11-12 hours for this 7.5 lb brisket..looking forward to dinner :P
Now I'm a bit worried..here's the temp after just 5 hours. Only 10 more degrees to go with the BDS set at 230. I woke up and looked at the maverick and it's showed the IT at 210 :o Freaked me out!! Stuck the dial probe in and we're at 175.. I need to look into the maverick being off 30 degrees I guess.
(http://img.photobucket.com/albums/v503/smpsn/Bradley%20Smoker/001.jpg)
It looks and smells great but shouldnt a 7.5 lb brisket take about 11 hours?
Here's how it looks so far ..
(http://img.photobucket.com/albums/v503/smpsn/Bradley%20Smoker/002.jpg)
Once it hits temperature will it hurt to lower the temps to hold it around 185-190 so things will tender up? I would like to get a bark on it too.
Might be the dial probe that's off (?) Or both (?)
Have you done a boiling water test with that dial?
No not yet..I'll have too today. :(
The water is on the stove now..I'm going to check the maverick too. I'm thinking I should have done this already a long time ago.. :-\
There ya go.. At least you'll know which one (if either) is correct --- or how much to adjust in your head...
The maverick is 2 deg off..the little dial probe is WAY off. Yikes :o
So the brisket is at 189 right now. I'm thinking I should pull it out and FTC.
I'm not a brisket expert, but, yeah... I'd yank it out and FTC...
Measure it in a couple places to make sure you aren't hitting a fat pocket.
If all say 189° - yank it.
I yanked it and it's now resting in the cooler ;) I gotta tell ya..this smells great!!! I was hoping to get it a bit darker though.
(http://img.photobucket.com/albums/v503/smpsn/Bradley%20Smoker/003.jpg)
Smells fine from here!
I'll let you know how it tastes in about 3 hours ;)
I think it looks pretty darn good. I like the color on it. Looking forward to seeing the sliced pics.
Looks great! Hal and I will be right over.
What temp were you running at? That's almost a turbo brisket..
QuoteThat's almost a turbo brisket..
Thats what I was thinking. I was kinda floored it was done in six hours after reading how everyone elses was taking hours more than expected. I pre-heated at 250 and when I stuck it in I lowered the temp to 230.
6 HRS? Something is wrong!
I kinda figured the Angus would cook a little faster, BUT not that much faster!
QuoteI pre-heated at 250 and when I stuck it in I lowered the temp to 230.
where were you measuring the temp in relation to the meat (above? below?)
I'm with CRG here. 6 hours? As I said earlier the color is really nice but something here bothers me. Will be interested to hear your take on it.
Quote from: Chili Head on October 02, 2010, 07:23:41 AM
Now I'm a bit worried..here's the temp after just 5 hours. Only 10 more degrees to go with the BDS set at 230. I woke up and looked at the maverick and it's showed the IT at 210 :o Freaked me out!! Stuck the dial probe in and we're at 175.. I need to look into the maverick being off 30 degrees I guess.
(http://img.photobucket.com/albums/v503/smpsn/Bradley%20Smoker/001.jpg)
It looks and smells great but shouldnt a 7.5 lb brisket take about 11 hours?
Here's how it looks so far ..
(http://img.photobucket.com/albums/v503/smpsn/Bradley%20Smoker/002.jpg)
Once it hits temperature will it hurt to lower the temps to hold it around 185-190 so things will tender up? I would like to get a bark on it too.
These pics, the probe looks like it is in the "no man land "between the flat and point.
I agree with CRG on the no man's land probe insertion. I use probes in the flat just about where the right hand probe wire crosses the brisket in you photo. If your probes are in the fat ribbon a worthless reading will be the result.
Check your probes at known ambient temperature and in boiling water.
Pachanga
Well I learned a couple things..check your probes for accuracy and know your cut of meat before you cook it.
I had the probes in the fat ribbon throughout the entire smoke. Live and learn! :D Also the cook time was closer to 9 hours not 6 :-[ I put it in around 1:15 am and pulled it around 10:15 am. The next brisket I do I'll smoke it for three hours instead of two, the smoke flavor was very faint .
But it turned out fantastic!! The wife was loving it and BBQ is her favorite food too :D ;D It's as good as any local BBQ from any food joint in my area. I'm having a blast with my bradley!!
(http://img.photobucket.com/albums/v503/smpsn/006.jpg)
(http://img.photobucket.com/albums/v503/smpsn/008-1.jpg)
(http://img.photobucket.com/albums/v503/smpsn/009.jpg)
looks great --the learning part is the fun part,
Awesome!
Was it tender enough? 9 hours might be about right if your Bradley was running smoking hot..
It wasnt too tough at all squirtthecat. I think I lucked out but it could have been a bit more tender. The next one I do I'm going to set the temp at 210 instead of 230 so it cooks longer.
9 hours for an Angus Brisket of that size being the only thing in the smoker
sounds about right.
You did good CH! Looks great.
The one thing I can see wrong with that brisket is ... I didn't get any. ;D
If that's your first, you did a great job! Looks fantastic. IT on briskets can be very tricky and, IMHO, should only be used as a guide of when to check for tenderness using a fork or a thermometer probe. With a bit of experience you will be able to judge tender or not when you stick a temp probe in it. I go for the flat right about where the point ends, and on the side away from the heat.