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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: tdwester on April 27, 2012, 09:42:31 AM

Title: Brisket
Post by: tdwester on April 27, 2012, 09:42:31 AM
I have a 16#pounder I will be smoking in the am, question is should i separate the point and flat or just trim it so it will fit?
Title: Re: Brisket
Post by: Pachanga on April 27, 2012, 09:53:32 AM
Try this;

So your brisket doesn't fit - solution here
http://www.susanminor.org/forums/showthread.php?770-Brisket-Too-Large&p=1170#post1170

Good luck and slow smoking,

Pachanga
Title: Re: Brisket
Post by: tdwester on April 27, 2012, 09:56:47 AM
Great idea thanks for the link.
Title: Re: Brisket
Post by: SiFumar on April 27, 2012, 04:07:09 PM
Can't go wrong with brisket advice from Pachanga.  I had an 18lb one last fall.....followed his info in the links and it turned out great!
Title: Re: Brisket
Post by: tdwester on April 28, 2012, 04:03:35 AM
Bending it seems to work we will know more soon. Sorry at 4am forgot to take pics.
Title: Brisket
Post by: mikecorn.1 on April 28, 2012, 10:33:16 AM
Bending does work. Just try to keep it from touching the sides it will shrink nicely in the rack.


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Title: Re: Brisket
Post by: tdwester on April 28, 2012, 10:57:34 AM
It is looking good at the 8 hour mark and has an IT of 150
Title: Brisket
Post by: mikecorn.1 on April 28, 2012, 11:18:09 AM
Any pics?


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Title: Re: Brisket
Post by: tdwester on April 28, 2012, 02:12:29 PM
I will post pics when it is done, if you're peaking you're not cooking.
Title: Re: Brisket
Post by: TedEbear on April 28, 2012, 02:40:55 PM
Quote from: tdwester on April 28, 2012, 02:12:29 PM
I will post pics when it is done, if you're peaking you're not cooking.

I think it goes, "If you're lookin' you're not cookin'."  Looking forward to the pics. 
Title: Re: Brisket
Post by: OU812 on April 28, 2012, 08:33:26 PM
Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet?  ;D
Title: Re: Brisket
Post by: TedEbear on April 29, 2012, 04:33:17 AM
This must be one of those stubborn 48-hour briskets.   ;D
Title: Re: Brisket
Post by: tdwester on April 29, 2012, 06:07:28 AM
It got done around 9pm, with 3 teenagers in the house saying they are starving I forgot to take pics.:-[
Title: Brisket
Post by: mikecorn.1 on April 29, 2012, 06:36:59 AM
(http://img.tapatalk.com/4c1f4313-4362-d267.jpg)
;D ;)
Next time. Been there done that. Now I pretty much have my phone on me and take pics with it. Not quality pics but they're pics :)


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Title: Re: Brisket
Post by: Smoker John on April 30, 2012, 11:59:11 AM
how did it turn out?
Title: Re: Brisket
Post by: tdwester on April 30, 2012, 02:06:49 PM
It turned out ok, I left it in a little to long and it turned into pulled beef. Going to toss the leftovers into some chilli.
Title: Brisket
Post by: mikecorn.1 on April 30, 2012, 02:40:25 PM
Nottin wrong with that. ;D


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Title: Re: Brisket
Post by: Habanero Smoker on May 01, 2012, 02:28:25 AM
Quote from: tdwester on April 30, 2012, 02:06:49 PM
It turned out ok, I left it in a little to long and it turned into pulled beef. Going to toss the leftovers into some chilli.

Pulled brisket with a good au jus sauce, or your favorite sauce, makes a great sandwich on a kaiser, or sub roll. For my taste I avoid sauces that are too sweet. Some times I will add a cheddar cheese sauce.
Title: Re: Brisket
Post by: OU812 on May 02, 2012, 11:17:36 AM
Quote from: tdwester on April 30, 2012, 02:06:49 PM
It turned out ok, I left it in a little to long and it turned into pulled beef. Going to toss the leftovers into some chilli.

You like a Ruben sammie?

I like to make a Ruben and replace the corned beef with left over brisket, gooood stuff.
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