I've ordered my Bradley Original Smoker, the precision dual probe, hickory and pecan brickets. I was thinking about getting the stuff I need for Jan's rub but on the reciepes I was looking at everyone seemed to be trying something different. Is Jan's good for brisket and pork ribs? Those are my two favorites that I want to learn to smoke.
I'm sure I'll have lot of questions as I get ready for my first smoke. The precision probes were out of stock and the smoker is being shipped to a Cabelas about 100 miles from me so will be another week or so anyway.. Hopefully by Thanksgiving.
I may be a little biased since Jan is my wife but in my opinion Jan's Dry Rub is good on ribs. I have never tried it on a brisket so I can't speak to that application.
Congratulations on your purchase and welcome to the forum...Enjoy!
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Congrats on the purchase. IMHO, I think you should get 2 or three puck savers. So that you're not wasting pucks on every smoke.
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I can give a 2 thumbs up on Jan's rub for Brisket. I have made my own rub for years and my family loved my Brisket and Pulled pork. The last Brisket I did I used Jan's rub and the family said that was the best Brisket that I have every made. I have to agree! You can't go wrong with Jan's rub on Brisket. I have not done a Butt yet but the next on will have it on instead of my rub.
Quote from: mikecorn.1 on November 12, 2011, 06:24:30 AM
Congrats on the purchase. IMHO, I think you should get 2 or three puck savers. So that you're not wasting pucks on every smoke.
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What are puck savers? How do I use them and where do I get them?
Here is a site you can get Bubba pucks from, the link will explain why you need them ;)
http://www.yardandpool.com/Bubba-Pucks-Bradley-Smoker-Woodsaver-p/bubbapuck-p.htm?1=1&CartID=0
Keymaster has you covered with Yard and Pool. Brian the Owner is a member of the forum.
You can also order them from SmokeNStuff the guys are also members of the forum. They also make a fan kit for the Bradley. http://smokeandstuff.com/index.php/categories/strawberrys-bar-b-
Auberins also have a puck saver and make the PID for the Bradley http://www.auberins.com/index.php?main_page=product_info&cPath=14_28&products_id=111&zenid=70f4018f133a8e29381163b8047e16f9
The puck savers will save you lots of money and I highly recommend that you use them if you do a lot of smoking.
congrats and welcome to the forum
Quote from: crapshooter on November 12, 2011, 07:27:49 AMWhat are puck savers? How do I use them and where do I get them?
In addition to the commercial products you can make your own puck savers from 2-inch diameter thick wall pipe. Cut 1/2-in thick slices and bevel the edges so they don't hang on the puck slider. Mine work well.
You put the puck savers on top of your wood pucks. This saves wasting 2-3 pucks a smoke. Also I would recommend a maverick 732 thermometer. With this you can watch cabinet temps and meat temps from 300 yards away. I use it in the house to prevent so much walking.
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Another really dumb question to most of you I'm sure is............when someone says smoke it for 3 hours then cook...how do you cut the smoke off?
Understand that I still don't have my smoker in yet. Hopefully by the weekend. So I've only seen pictures of them. You do feed the bricketts for the whole time don't you?
The smoke generator will advance a puck every 20 min. So if you want 2 hours of smoke you load 6 pucks plus you have to load 2 more pucks to push the last one on the burner. When the 6th puck has burned for its 20 min then take a screw driver and push it off. If you have bubba pucks you load the 6 pucks and 3 bubba pucks and forget it. ;D
ahhhhhhh so you only use the brickets when smoking and not when cooking?
I hate to say this but You should get yourself another 500w element from Yard and pool. Just in case this smoker you are gettind has the old batch I would hate to see you start a smoke and not be able to finish it.
I would also suggest frog mats.
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Quote from: crapshooter on November 14, 2011, 02:08:15 PM
ahhhhhhh so you only use the brickets when smoking and not when cooking?
Yep, they contribute little heat. However, you can leave the puck burner on to help generate a little more heat. Some may say not to, but I do frequently. It's an additional 125 watts of heat.
Quote from: Caneyscud on November 14, 2011, 02:55:01 PM
Quote from: crapshooter on November 14, 2011, 02:08:15 PM
ahhhhhhh so you only use the brickets when smoking and not when cooking?
Yep, they contribute little heat. However, you can leave the puck burner on to help generate a little more heat. Some may say not to, but I do frequently. It's an additional 125 watts of heat.
Well yes I do to! but was looking to see what that little heating element runs for generator. Now not sure if I want to continue or not. 55.00 for that piece alone. Extra element is way cheaper!
another heating element for a new one? Seems like so much I didn't know going into this. I thought I was buying a precision temperature control but the unit they sent me says smoke controller with dual probes. Is that what I needed?
Viper - let me rephrase. It stays on not purposefully, but because I don't remember to shut it off! ;D ;D ;D Then I go and stick my head in the sand.
"another heating element for a new one? Seems like so much I didn't know going into this. I thought I was buying a precision temperature control but the unit they sent me says smoke controller with dual probes. Is that what I needed?"
The purchase of a second heating element, is insurance. May not ever need it, but if you do - it is there and don't have to wait for a replacement when you have a houseful of hungry guests.
Ok, now I'm a little confused with what you purchased. There are two common things that I know of with dual probes. One is a thermometer and the other is a PID. The thermometer won't control - it just reports. There is more than one way to "control" the smoke. The most popular is with an Auber PID - and the most handy is the dual probe version. If that is what you bought -that is what your need - so to speak.
Yes, that's what I bought. Sorry for the confusion.
If you have the dual probe PID then you are set to rock and roll. The PID will control the cabinet temp and monitor the IT of the meet. You can control the smoke generator with the PID. If you set the 1st setting say at 225 it will put power to the generator and the next setting will also supply power to the generator. The 3rd temp setting will shut power of to the generator. This is a great feature so you don't run the generator for the entire cook. When I do a brisket or butt I will have the PID 1st setting set for 1 hour at 225. I put my pucks in the chamber and not advance them. I let the generator advance them, which take 1 hr to put a puck on the heater. Then my 2nd setting I have it at 225 degrees for 3.5 hours if I am putting on 3 hrs of smoke. After 3.5 hrs the SG shuts off. My 3rd setting is 225 degrees until IT of X. This way I am not running the SG for the entire cook.
If I am doing sausage I will set the PID for 130 for 1.5 hrs and put the pucks in the chamber after 30 to 40 mins. Then my 2nd setting is at 140 for 2 hours. This lets me roll smoke for 2 hrs. Then the 3rd setting is at 150 which will shut off the SG. This is just the way I do it and I am sure you will find the best way that works for you.
Enjoy your PID
With all due respect to KyNola and his fantastic wife Jan, I have used Jans rub on almost everything and it gives an amazing flavour to the bark. It is an amazing all purpose rub absolutely fantastic on ribs with a little CYM as a base. ;D
X2
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I hope you enjoy your new smoker.
I'm also a beginner in the Bradley world and have just started out. I got some pucks on their way from Yard and Pool at the moment since I realised how wasteful the normal process is.
I've only had one day of proper smoking so far but I managed to sort some cold smoked cheddar, spicy pistachios and cold/hot smoked duck breasts done during that day.
What's on the list to try now is some maple cured bacon, pastrami and some other things. I also got three salmons in the freezer that most likely will end up in the smoker at some stage. :D
// Mike
I've gotten everything in hand now except my smoker. Its being shipped to a Cabelas about 100 miles from me. I hope it's there by this weekend. I can't wait to try it out. Would smoking either a brisket or ribs be too hard for a first smoke?
I would recommend that for your first smoke either do a Brisket or a Pork Butt. Both are very forgiving. Just remember that when smoking meat you will encounter a stall and this is where the magic happens. I do my packer Briskets are 225 and use 2 to 3 hours of smoke. Figure at least 1.5 hours per pound to get the IT to desired temp. Pull and foil wrap and then wrap in a towel and into a cooler or microwave (FTC) for at least 2 hours. You will have the best dang Brisket you ever ate. ;D
Also remember to keep the meat from touching the sides or rear of the cabinet. Don't want any grease dripping down to hit the element and start a fire.
Good luck with your first smoke and let us see how it went.
Quote from: Sailor on November 16, 2011, 11:44:18 AM
I would recommend that for your first smoke either do a Brisket or a Pork Butt. Both are very forgiving. Just remember that when smoking meat you will encounter a stall and this is where the magic happens. I do my packer Briskets are 225 and use 2 to 3 hours of smoke. Figure at least 1.5 hours per pound to get the IT to desired temp. Pull and foil wrap and then wrap in a towel and into a cooler or microwave (FTC) for at least 2 hours. You will have the best dang Brisket you ever ate. ;D
Also remember to keep the meat from touching the sides or rear of the cabinet. Don't want any grease dripping down to hit the element and start a fire.
Good luck with your first smoke and let us see how it went.
What do you mean by a stall?
Got a call and pick up my smoker this weekend. Now just a few more questions.
If I smoke a brisket which rack is it better to put it on? Do I want it on top, middle, or low?
Do I put the probe for the IT in to begin with or wait until it's cooked a good while? What temp do I need to reach on the IT?
When you say wrap it in foil and put in cooler you mean just close it up and not put ice on it do you?
The stall is when the IT is not climbing and will sometimes even fall while the cabinet temp is maintaining the desired temp. This is when magic is happening. One never knows how long a piece of meat is going to stall out. You can put two butts together on the same rack and each will have a different stall time. Don't worry about the stall .....patience is needed and it is a good time to have another beer. Just be aware of it. The meat is done when it is done.
If you have one brisket then place it on either the middle shelf. Some put the fat cap down and some put the fat cap up. It is like toilet paper, over or under. I do the fat cap down. My thought is to help shield the meat. No right or wrong way.
I would put the probe in during the cook so you can monitor the cook. I put the probe in the flat as it will get done first. I personally will bring the IT to 185 and check for fork tender in the flat. Fork tender is putting a 2 prong fork in and give it a twist. If the meat breaks apart easy then she is done. I try to keep the cabinet at 225 during the cook.
The FTC is to rest the meat. Do not put ice on it. Yikes. Pull the meat when the IT is reached. Wrap it in foil and then put it in a towel to help insulate it. Then put it in a cooler so the cooler will help keep the heat in. I use my microwave, as it is very insulated and easy to put the wrapped meat in. Do not turn on the microwave. Let it rest for at least 2 hrs to reconstitute the juices. I have FTC briskets for 6 hours and they are still over 130 degrees when I cut into them.
There are others on the forum that have way more experience and can offer more help.
Here is a good article on briskets that Pachanga wrote
http://www.susanminor.org/forums/showthread.php?532-Brisket-Pachanga
Sailor got ya set up real good like. The stall is your friend. It's a time for transformation within the minute inner structure of the brisket. Fat is rendering, and collagen is transforming, among other things. Collagen is that stuff that is at least partially responsible for toughness. The more that gets transformed, the better. This is my story and I am sticking to it. The stall happens because of phase changes. Just like boiling water. Lets say you have a pot of water on a gas burner. The gas burner is roughly at 3000 F. The water heats up more or less steadily until it heats reaches 212 F (boiling). Then, it and the pot stays at 212 F until all water has been changed to steam. Doesn't make any since the burner is still at 3000F and still pumping heat into the water. At that point there is a phase change in water - to steam. Ever seen anybody boil water in a paper bag or seen somebody place a plastic bottle filled with water onto a roaring fire? Sorta the same thing. During the meat stall most of the heat is going into making a phase change. When that phase change is complete, the temperature will start rising again. That is the essence of low-n-slow barbecue! The magic! There are ways to "cheat" a little - They all either involve cooking at a higher temp and/or steaming or braising the meat in foil. There are joints in the Brisket Belt that at least start out cooking their brisket at 400 to 600 deg. and they do make some slap ya mama good brisket. However, they cook 1,000's of briskets a year and know what they are doing. So for the rest of us - it's low-n-slow. And that's the way it should be. Life is a rat race - and for me bbq is my refuge from the rat race of life. It's 3:00 am - I'm alone in my easy chair, not having to answer any questions or solve any problems, or dealing with any jerks. I've got bbq on my mind. I'm secure in the knowledge that at least in some small part of my life magic is still happening. That does well with my mind and with my soul.
I remember seeing somewhere ( I thought it was on this site) on what to do to a Bradley before it's first use. I know it involved buring so many pucks but I can't find that thread anywhere now. Do I need to do something like that before using it?
Another question I have is how long do I need to let the brisket set after putting the rub on it before putting in smoker?
This site is the best I've seen at responding to questions. I really appreciate it!
When you get your smoker there will be instructions on how to season it.
Lots of different ways to prepare the Brisket before smoking. I have put my rub on and vac sealed it and over night in the fridge. I have just wrapped it in plastic wrap and in the fridge overnight. I have just rubbed it and put on the smoker. This is what is so fun about smoking is that you get to experiment and see how you like to do things and see how they turn out.
I would recommend that you keep a log as to how you do things so when you hit on that "perfect" smoke you will remember what you did and how you did it. ;D
The "seasoning" is described in the instructions you'll get with the smoker. But I think it is an hour of smoke - but don't hold me to that. I would wash and or wipe the inside down first though, them smoke. What you are doing is to get rid of off-tastes due to some kind of film from manufacturing, and to put a layer of smoke on all surfaces.
How long to let the rub set before putting in the Bradley. For me about 1 minute or less - however long it takes me to sprinkle it on and get it into the smoker. I have not seen any differences in the final product that would cause me to let it sit longer. The only reason I can ascertain for letting it sit longer is that the taste of the rub will migrate into the meat. For me that has not happened. Others swear that it does. So you're good either way.
Because of the Thanksgiving holidays next week I probably won't have time to make a brisket my first smoke and will instead go with some ribs. Do you recommend the spare ribs or baby back? Or is there any difference in the difficulty of preparing them?
I personally like spares better than bbribs. However my wife likes the bbribs better than the spares - so guess what I fix more often. Sams has had some very good bbribs the last quite a few times - really with a lot of the loing meat left on.- really meaty. They are about the same in prep unless you want to make st louis style which involves cutting off the rib tips and the diaphragm. No real hard thing to do. The bbribs being more tender to start with won't take quite as long than spares. In fact, in the distant past I have grilled them with success. I don't particularly like "fall off the bone" ribs.
Most people who don't know the difference between spares and bbribs are more likely to be impressed with bbribs. You don't see much mass media advertizing for spareribs - but plenty with baby...baby back....baaaabeee back ribs.
I drove to Dallas to pick up the smoker yesterday. Looking at the ones on display in Cabelas I realized how small the racks are them. I notice people keep telling me to not let the meat touch the back or sides of the smoker. How do you fit an average size brisket in those racks without it touching? Can you put each end in the rack and let it make an arch instead of lying flat?
With the rain forecast and holidays I proably won't have chance to use it for a few days so it will sit here reminding me of what I COULD be doing.
There are a number of ways.
1. Could separate the point from the flat
2. Just cut in two
3. Put it diagonally across the rack
4. Hump it in the middle
5. Turn it on its side and sorta roll it up.