BRADLEY SMOKER | "Taste the Great Outdoors"

Just to let you guys know the pulled chicken for a group of 500 turned out great. Thanks for all the suggestions. Now it's going to be brisket for 100 people sandwhich style. I have 6 large briskets to smoke up and slice for putting on rolls for finger food. I need to know how to do it. I've always smoked mine to the falling apart stage for pulling. These guys want sandwhiches. It's going to be six weeks out and I would like to do it ahead and freeze / reheat style.

Iceman,
This is what I do:
Trim brisket fat cap to about a 1/4 inch. Trim off point if it has one.
Wash that hunk of meat off.
Apply favorite rub the night before.
Smoking temp at 200deg.
Use 4hrs of favorite smoke.(or however much you like)
Cook till internal temp of 185deg.They say this will take about 1 to 1.5hrs per pound.
When finished, FTC. Then slice thin against the grain as much as possible.

And here's my favorite brisket rub, It's from Paul Kirks book,
1 -cup Sugar (turbinado)
¾- cup Salt (Kosher)
1/3 -cup Sweet Hungarian Paprika
¼- cup Onion salt
2- Tablespoons Ground Pepper
2- Tablespoons Lemon Pepper
1-Tablespoon Worcestershire Powder
1- Tablespoon Chili Seasoning
1&1/2 Teaspoons Ground Ginger
½ Teaspoon Garlic powder
½ Teaspoon ground Corriander
½ Teaspoon ground Cloves

This rub is the best rub I ever tried so far. Very well balanced. Also good on pork butt & ribs.

Your key will be the internal, I concur 180-185.  Anything after that, plus FTC'ing will cause the meat to go from the slice-able stage to the pot roast falling apart product.  Remember your meat will rise in temp after you pull it.  Before you FTC it, put a chug or two of apple juice in with the meat before you seal it in the foil.

Quote from: MallardWacker on April 06, 2006, 02:20:09 PM
Remember your meat will rise in temp after you pull it. 

(http://www.pregnancy.org/phpBB2/images/smiles/BlueSperm.gif)

Your killin' me MW(http://www.pregnancy.org/phpBB2/images/smiles/smileinbox.gif)

Those brisket directions are spot on and that rub sounds good too.  I would recommend Paul Kirks championship BBQ book to any and everyone(http://www.pregnancy.org/phpBB2/images/smiles/smile%5b4%5d.gif)

I have a funny feeling with all the equiptment ya have ice you know what to do seem your a catering junkie LOL  ;D I for 1 am totaly impressed by your set up KUDOS TO YA ;)

Everyone is on spot.  However, I do my brisket a little different.  After the 4 hours or smokin' I wrap mine is a foil boat add a splash or so of apple juice. Close up boat into a tent and return to smoker. At 185 F I pull my brisket and then add TC of the FTC LOL.  Let it go to 190 F then pull it and cool it down.

One other suggestion I would make is if you are going to be doing this ahead of time and then freeze the brisket is I would allow the meat to "age" a couple of days in the refrig before freezing.

Quote from: BigSmoker on April 06, 2006, 02:33:33 PM

Quote from: MallardWacker on April 06, 2006, 02:20:09 PM
Remember your meat will rise in temp after you pull it. 

(http://www.pregnancy.org/phpBB2/images/smiles/BlueSperm.gif)

Your killin' me MW(http://www.pregnancy.org/phpBB2/images/smiles/smileinbox.gif)

Sometimes I surprise myself on what I put down.  Never saw that coming...May I ask Smoke, what are you doing on Pregnancy.org?HUMmmmm...New Little Smoker in the oven????

Quote from: MallardWacker on April 07, 2006, 05:52:11 AM

Quote from: BigSmoker on April 06, 2006, 02:33:33 PM

Quote from: MallardWacker on April 06, 2006, 02:20:09 PM
Remember your meat will rise in temp after you pull it. 

(http://www.pregnancy.org/phpBB2/images/smiles/BlueSperm.gif)

Your killin' me MW(http://www.pregnancy.org/phpBB2/images/smiles/smileinbox.gif)

Now thats funny I don't care who you are! :o ;D ;)

Okay guys you've got me going in the right direction but:
#1 Because the temp continues to rise after pulling it out of the smoker what temp should I pull it at?
# 2 If I FTC it how long would be good without making it to crumbly so I can still slice it thin?
# 3 I plan to age it like Olds suggested, should I slice it after or before aging?
# 4 Olds, they already bought the meat and the use by date on the butcher vac pack is today, will it hurt to keep it in the refer past tody? I remember you talking about aging meat in the refer before but forgot how long.
BTW there are 8 briskets all in the 14 lb. range.

If it was me, and I wanted to ensure slicable brisket, I would only go to 165, then slice very thing across the grain. When I make beef pastrami from brisket, I only take it to 165, and it is tender when sliced thin against the grain.

Iceman,
I would go anywhere between 173-180. Temp usually rises aprox. 5-7 degrees. FTC for 1/2-1hr. then slice. I've smoked brisket to internal temp of 185F and had no problem with crumbling.

I go to 185f myself then FTC for at least an hour.  No slicing until it is all finished with the aging part if I understand your question.

Here is a link about wet aging beef.

Wet aging beef (http://askabutcher.proboards42.com/index.cgi?board=Beef&action=display&thread=1118265052)

thats one thing i cant master yet. the last time i did a brisket i let the temps hit 185 ftc for 4 hours but it was dry. took all the fat and laid on the top shelf to let it drip over the brisket seem too dry for me? i dont know where i went wrong there

CLAREGO

Quote185 ftc for 4 hours

The problem is the four hours and not the temp. I've seen Prime Rib go to the dogs when held too long at 160F.

iceman

QuoteOlds, they already bought the meat and the use by date on the butcher vac pack is today

I don't understand the term butcher vac pack. The meat needs to me vacuum packed by the processor in order to be safe with aging IMO. At this late date I don't know what to suggest. Sorry....

I'm going to try and reach you on the phone.

One last question before the briskets hit the smoker. I'm thinking it might be better to separate the flat from the thick part of the meat. I think the flat is going to get done before the thicker part of the brisket. Am I off base or does this make sense? ???

NOT AT ALL...I'd be doing the same thing.  When you cut the "point" off, take your time and you will see a natural separation between the two pieces...It's really not that hard.  Also if this your first brisket don't worry how long it takes when it starts to plateau around 165-170 mark, depending on the piece of meat it could sit there for a while (a long while), resist the urge to open the smoker...This plateauing is needed to make the meat tender.  Like the stupid Gecko commercial  "YOU CAN DOO THIS".

Also my favorite brisket seasoning is fairly simple.  When it come to beef, my rule of thumb is that it needs to be flavored/seasoned more to the salt and pepper corner.  I use a good Italian Seasoning, it's nothing more than a lot of Salt, Pepper, Garlic, and miscellaneous other herbs.  Just my subjugated and lesser know comments on smoking.  Take it for whats it worth.  Have fun Bud...

Thanks there MW. I've done briskets but they have always been the flat. I know when they reach that 165 range it seems to stay there forever before the next temp rise. When that callogen starts to break down it causes a cooling effect according to my instructor at CISC. Do you use a mopping sauce on your briskets? I've always mopped mine to keep it moist but I'm all ears for any new ideas. Thanks again for the help my friend.

Quote from: iceman on April 11, 2006, 10:18:53 AM
..... Do you use a mopping sauce on your briskets? I've always mopped mine to keep it moist but I'm all ears for any new ideas.....

If you do a mop with the Bradley very often at all, the end result will a longer cooking time.  I actually leave mine alone...period and don't open the door till finished.  The BS does not lend itself to being opened a lot.  The biggest thing you can do to keep it moist, IMO, is too watch your internals and FTC for at least 1-2hrs.  That has been the biggest factor in keeping it moist and making it slice-able but fork tender.

BigSmoker is king of the Brisket   in my book, if he chimes in...take it to the bank.  I'd follow him on what he says.

Never used a mop sauce with the Bradley.  It holds the moisture in well enough that a mop is not needed IMO.  Sounds like you have things under control ;).

MW is your Avatar picture Captain Kangaroo?

Thanks for the help guys. I guess I'll leave them alone. I don't use a Bradley (just the generator) and will be doing 8 at once so keeping the door shut makes sense. I'm getting hungry already. :P

Quote from: BigSmoker on April 11, 2006, 11:01:53 AM.....
MW is your Avatar picture Captain Kangaroo?...

Smoke you are showing your age.

Where's Mr. Green Jeans MW? ::)

I actually thought of that...I haven't really went and looked for one...This pic is kind of weird enough to make people pause a little AND if you are old enough you will figure it out.

Captian kangaroo  ;D I loved that show. clutch cargo and hiji.Garfield goose and then the ray raynor show.All classics Yes a trip down memory lane.LOL :D DONT forget bob bell AS BOZO. :P

Bassman. How much brisket will your rub mix cover? I am doing 8 briskets at about 13 / 15 pounds each.

Iceman,
If I remember correctly it makes aprrox. 2 &1/2 to 3 cups. I totally covered one and had some to store for later use. I would say 1 batch would be adequate for 2 briskets. So if you times the recipe by 4 you should have plenty. It never hurts to have some on hand to throw on a burger for the grill ;D

Thanks Bassman. I'll rub them Friday morning early and toss them in the fridge. Friday night into the smoker and they should be ready mid Saturday. I'll FTC for a couple of hours then into the refer for a day or two then slice thin and vac pack with a little juice or beef broth.