Well the last couple of weeks around here have been hectic. I have smoked out 3 times in the last week or so. See, I've entered my first KCBS competition and I've been practicing time schedules for turn in times. Will be taking my (2) Backwoods Smoker Party's and my new Backwoods Chicken Little.
Anyway, I walked out back yesterday and I hear, Hey.............. Hey You! I looked but didn't see anything.
Went over to my comp station and once again, from a distance, I heard.......... Hey! Hey YOU!!!!
I looked and didn't see anything so I started towards the sound. Walked around the side of the house and there it was again but this time from behind me.
HEY YOU!!!! ................... WE WOULD LIKE TO PLAY!!!!
As I turned I saw an old friend................. MY Bradley Smoker!
Hmmmmmmmmmm.........................................Brisket! I said out loud.
I swear I thought the Bradley's smiled.
Started with a flat from Krogers....
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/s720x720/521803_330830353642052_100001452716818_946696_1261963501_n.jpg)
I started on the top getting as much fat and silver skin as I could -
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/s720x720/521803_330830353642052_100001452716818_946696_1261963501_n.jpg)
Next, I found the grain of the meat and cut off a section so that I would know where to start my slices.
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s720x720/292522_330830390308715_100001452716818_946698_280682709_n.jpg)
Then I flipped the brisket over and did the bottom side the same way. Note: I did leave a small amount of fat. (Didn't get a pic of the bottom after trimming)
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/s720x720/524558_330830400308714_100001452716818_946699_1070358512_n.jpg)
I made a wet rub and
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/s720x720/563847_330830430308711_100001452716818_946700_1216598086_n.jpg)
John Henry's Texas Brisket Rub
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/s720x720/535244_330830446975376_100001452716818_946701_460306394_n.jpg)
Started my fire box (Bradley Smoker Adapter)
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/s720x720/558726_330830463642041_100001452716818_946702_341339155_n.jpg)
Well be using by 6 Rack today.
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/s720x720/539180_330830530308701_100001452716818_946705_833268080_n.jpg)
After my Bradley and the fire box warmed up I was ready to place this brisket inside.
After 20 minutes I begun to add smoke. (1 Hickory for every 2 Apple)
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/s720x720/523361_330830560308698_100001452716818_946706_722127212_n.jpg)
Here is a quick peak at the upper unit as the smoke rolls between the fire box and into the 6 rack - then up and out the 4 rack.
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/s720x720/548149_330830576975363_100001452716818_946707_137192561_n.jpg)
After two hours the PID and the Smoker are holding steady
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-prn1/s720x720/547669_330830706975350_100001452716818_946712_588949266_n.jpg)
I'm going to add smoke for 4 hours then continue to cook until the IT reaches 187f.
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/s720x720/532010_330830756975345_100001452716818_946714_865733202_n.jpg)
Here we are about 3.5 hours in..... Finished with the smoke.
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/s720x720/558190_330830780308676_100001452716818_946715_1513116130_n.jpg)
After 10+ hours here we go.
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/s720x720/527380_330830846975336_100001452716818_946719_1381270897_n.jpg)
Nice little smoke ring....
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/s720x720/534118_330830866975334_100001452716818_946720_1410613282_n.jpg)
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-prn1/s720x720/545816_330830900308664_100001452716818_946721_1558435841_n.jpg)
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/s720x720/548980_330830930308661_100001452716818_946722_828385466_n.jpg)
Grab a plate and let's eat!
Enjoy!!
>:(
You owe me for a new keyboard! As I scrolled down and read your picture captions my keyboard shorted out in large puddle of drool! :o
Awesome looking Brisket!
:D
Great looking & I'm sure great tasting brisket.
Sorry Mark, how can you get that big smoke ring with your electric smoker? Did you use other type of wood?
awesome
Quote from: Toker on March 28, 2012, 04:22:48 PM
Sorry Mark, how can you get that big smoke ring with your electric smoker? Did you use other type of wood?
Took the words right out of my mouth. How did you get that smoke ring? ???
Hey Toker and Mike, I use my smoke adapter as a fire box.....
(http://i1037.photobucket.com/albums/a451/SOUTHERNSMOKEDBBQ/IMAG0775.jpg)
The only time I'm using the Smoke Generator is during the Chicken (with my SRG), sausage, jerky, cheese and nuts.
Quote from: SouthernSmoked on March 28, 2012, 07:14:11 PM
Hey Toker and Mike, I use my smoke adapter as a fire box.....
(http://i1037.photobucket.com/albums/a451/SOUTHERNSMOKEDBBQ/IMAG0775.jpg)
The only time I'm using the Smoke Generator is during the Chicken (with my SRG), sausage, jerky, cheese and nuts.
Thanks. I remember a thread where Sonny (CRG) had done the same thing. That brisket look killer!!
Sent from my iPhone using Tapatalk
That's an awesome lookin brisket and that smoke ring looks killer, that money shot belongs in a food magazine...
Now I really need to pull a brisket out of the freezer!! Just wish I had a beer fridge to thaw it out in.
Good looking eats!!
Quote from: Tenpoint5 on March 29, 2012, 07:59:30 AM
Now I really need to pull a brisket out of the freezer!! Just wish I had a beer fridge to thaw it out in.
Throw it on the Traeger frozen... ;)
That looks great!
Back for seconds ;D
Sent from my iPhone using Tapatalk
Mn that looks great!!!
Dadgum!!! Do some of THAT for Tater Day!!!!!
AWSOME
Gonna do my first brisket tomorrow. Saw a write up in the recipe section by a WesTexaSmoker (WTS). After a 4 hour smoke he used a boating technique and finished in the house oven. What's the difference in the moisture of the meat using the apple juice/tenting method vs. using the Bradley start to finish? Pictures here look pretty juicy.
Yes, I have committed to the WTS method and have been flexing that sucker for two weeks. So many options and had to pick one.
Found an excellent article by Pachanga which answered my question. Changed my mind, so Bradley all the way it is, no boating or crutching for my first brisket.
This place is like the basement of the library, dust off a few books and you'll find what you're looking for.
Rich
probably tasted better than it looks...and it looks great!!! :P