Im going to be doing a brisket and a butt Saturday for a party Sunday. I plan on smoking them together about 4 hours but not sure which flavor smoke I should use. For the sake of better tempature control, Im moving them both into the oven after the smoke. I was thinking 225 degrees for the the rest of Sat and then into Sun. When I put them in the oven should I add liquid into their pans to help keep them moist? If so whats the best liquid for each? Any other advice is appreciated....thanx!
I usually use mesquite for brisket but many think it's too strong for pork. I'd probably go with hickory, oak, or pecan or a mix. There's no wrong answer.
When I go to the oven, I put the meat on a rack over my roasting pan (foil pan is fine and can take the racks from the Bradley to the oven) with some liquid in the pan. They say that keeps the cooking environment moist and imparts some flavor but I wouldn't swear to it. It does, however, catch the drippings nicely (You'll want to de-fat and use them) and keeps the meat from braising in them. If you think the liquid imparts flavor, I'd say use beer - it goes well with both pork and beef.
Thanx for the input Ka, am I close as far as the temp of 225?
225o is perfect for brisket and butt. I pull brisket at 185oIT and butt at 200-205o. Then FTC and slice/pull.
Ka Huna has you set. Hickory is great on both meats as is Pecan. I live in Texas and am not a fan of Mesquite on any meat in the Bradley. I do use it when cooking on an open pit at the lease. Not sure why there is such a difference.
I rarely move to an oven after the smoke, only if outside conditions dictate. However, if you are worried about making sure the meat is done in time for the party, go for it. I would just place a large pan on the rack under the rack you put the meat on to catch drippings. For traditional brisket and pulled pork, you would not want them sitting in a pan of liquid braising in the oven.
185* to 190* IT on Brisket and 205* on Butt. Give yourself plenty of time. Can FTC for a few hours if it is ready ahead of time. I had 14 lbs of butt in FTC for 5 hrs on Saturday and they were smoking hot when I pulled them.
Hope this helps.
Hey AGGIE, thanx! Im still tryin this figure this all out and need some guidance
Check to see if the Bradley racks fit inside your roasting pan, they fit inside mine. If I know I will be moving my butt or brisket to the oven, I will invert the Bradley racks prior to placing the meat on them. That way I can use the Bradley racks to keep the meat out of the liquid.
Quote from: Habanero Smoker on August 17, 2011, 01:58:43 AM
Check to see if the Bradley racks fit inside your roasting pan, they fit inside mine. If I know I will be moving my butt or brisket to the oven, I will invert the Bradley racks prior to placing the meat on them. That way I can use the Bradley racks to keep the meat out of the liquid.
Now that is a great idea!
Hey guys, thanx so much! Cant wait to try it out this weekend.
I have been favoring apple wood for my pork. As a liquid, try apple cider. When you get the pork ready, cook down the liquid, and make a sauce to pour over the meat.
I normally use apple but with the brisket in there Ill try eirher hickory or pecan
Oak also goes well with beef.
How long should I smoke it...4 or 6 hours?
For brisket I generally go for 4 hours of smoke.
cool, thats about what I use for pork too. Thanx for all your advice, I really appreciate all you guys helping with this
OK, I put the 5lb brisket and 8lb butt in this morning around 8am and smoked them about 4 hrs then transferred them both into the oven. I covered them both with foil and added Leinenkugels Summer Shandy to both pans. My brisket is currently sittin at 167, when I checked on the butt,it was done. Bone pulled right out and it all pulled apart. Is that normal for the pork to be done that soon? Last time I did butts I did 4 and it took almost 16 hours. I guess if it turns out good I should be happy right? Any input?
Every piece of meat (especially pork butt/shoulder) has its own "personality." Higher grade meat and room temperature meat generally take less time but there's more to it than that (and none of us know what the "more" is). Some days you'll have a pork butt that's done in less than an hour per pound; some days you'll get one that takes more than twice that long. Start early enough so it's not a problem and trust the meat to tell you when it's ready.
Just got the brisket all foiled, towel and into the cooler. Dinner is at one tomorrow, any tips on rehehating the brisket time and temp wise?
http://i1227.photobucket.com/albums/ee438/mhiykmeel63/brisket-1.jpg
http://i1227.photobucket.com/albums/ee438/mhiykmeel63/butt.jpg
Here are the finished products....hope these pictures post
Here are your pics ;)
(http://i1227.photobucket.com/albums/ee438/mhiykmeel63/brisket-1.jpg) (http://i1227.photobucket.com/albums/ee438/mhiykmeel63/butt.jpg)
Thanx, now how'd you do it?
??? :-\
Your brisket looks good.
There are a few ways to do this. Since you have Photobucket the easiest way is to hover your mouse over the image. In the drop down menu select "Img Code". Click in the yellow box and that copies the url and the codes you need to post your picture on this forum. Once copied place you cursor within your post, where you want the picture. Then use paste by either right clicking the mouse and selecting paste; or from the keyboard using "Ctrl + V".
Also if you resample your pictures to 640 x 480, most members won't have to scroll to see the whole picture.
Looks good!! Do most people take the meat out of the smoker and put it in the oven and then wrap?
I've a newbie and have a couple of briskets a bit over done cooking in the Bradley Digital Smoker.
Thanks
Thanx Hab...5150, Ive started doing it just because the oven maintains the temp easier.