Print Page - Brisket Time

Title: Brisket Time
Post by: SoCalBill on November 19, 2011, 08:40:50 PM

My pulled pork got done this afternoon, but no rest for my BDS. This beauty went in at 8PM. Seasoned with onion powder, garlic salt, and fresh ground black pepper. Rolling 4 hours of hickory @225 till done. I'll try not to open the cabinet :P

(http://farm7.staticflickr.com/6114/6367084475_58f8058cb2_z.jpg)

I'll update when I FTC.

Title: Re: Brisket Time
Post by: Meat tooth on November 20, 2011, 10:38:01 AM

Nice one!

Title: Re: Brisket Time
Post by: ghost9mm on November 20, 2011, 10:43:45 AM

Now that's gonna be a winner for sure, will be watchin for the finish...

Title: Re: Brisket Time
Post by: SoCalBill on November 20, 2011, 10:47:19 AM

I cut the heat back to 200 this morning since I didn't want to take it out too early. I need it by 3PM, so I was shooting to take it out and FTC by noon. It's at 182 right now.... soon... soon...

Title: Re: Brisket Time
Post by: SoCalBill on November 20, 2011, 12:53:54 PM

Here it is getting ready for the FTC.

(http://farm7.staticflickr.com/6092/6371694775_a20e4dee26_z.jpg)

Title: Re: Brisket Time
Post by: SoCalBill on November 20, 2011, 01:11:51 PM

Now that the brisket is done I switched the smoker for cold smoking... Time to do these for an hour and then into TBE

(http://farm7.staticflickr.com/6108/6371792551_2dc8e898bf_z.jpg)

Title: Re: Brisket Time
Post by: ArnieM on November 20, 2011, 01:19:09 PM

Brisket looks good. Who's gonna eat all of that stuff?

Title: Re: Brisket Time
Post by: SoCalBill on November 20, 2011, 01:33:50 PM

Quote from: ArnieM on November 20, 2011, 01:19:09 PM
Brisket looks good. Who's gonna eat all of that stuff?

The wife and I are hosting a party starting at 3. The other people are bringing sides and deserts. I volunteered to make pulled pork, brisket, and chicken. I also made two flavors of pistachios, cashews, and have some smoked cheese that has been resting a while.

I have been "cooking" since Friday after work.

Title: Re: Brisket Time
Post by: ArnieM on November 20, 2011, 01:54:34 PM

Gee, I wish I could affort the air fare ;D ;D ;D

Title: Re: Brisket Time
Post by: SoCalBill on November 20, 2011, 02:02:28 PM

you'd get an invite for sure. Thanks for all your help! :D

Title: Re: Brisket Time
Post by: Meat tooth on November 20, 2011, 02:03:16 PM

Bradley Marathon! ;D

Title: Re: Brisket Time
Post by: ghost9mm on November 20, 2011, 04:53:53 PM

Bill...it looks like you should be the hit of the party, it all looks so good...well done my friend..

Title: Re: Brisket Time
Post by: Rainmaker on November 25, 2011, 12:10:05 PM

Wondering how the chicken legs turned out. Did you cold smoke them before putting them in the BE? If so, how long?

Title: Re: Brisket Time
Post by: SoCalBill on November 25, 2011, 11:18:48 PM

Quote from: Rainmaker on November 25, 2011, 12:10:05 PM
Wondering how the chicken legs turned out. Did you cold smoke them before putting them in the BE? If so, how long?

I cold smoked them with Pecan for an hour and then right into TBE. Came out awesome. Forgot to take a pic though.

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: SoCalBill on November 19, 2011, 08:40:50 PM