I started a 9 lb brisket about 1130 so that I can smoke it for 5 hours and then I plan on keeping it at 230 with a cake pan of boiling water until it's done sometime tomorrow morning then FTC and slice. I went the simple route for a rub with fresh ground pepper, fresh ground grains of paradise, garlic powder, and kosher salt. If you think I need to make adjustments to my plan let me know.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130707-00325_zpsd2bb3d67.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130707-00325_zpsd2bb3d67.jpg.html)
I also plan to spritz with apple juice only when I open to refill water pan/drain grease drippings and I'll post pics as things develop.
5 1/2 hours and we're smack in the middle of the stall 152-154 for an hour and a half now sitting at 162..... smells awesome.
sounds like your well on your way... looking great though
No overnighter for me this time, it hit 185 and was fork tender at 9Pm, FTC for 2-4 hours then to the fridge for slicing and heat up for dinner tomorrow. Pictures tomorrow when I unwrap it.
Warmed it up in the oven this evening for dinner, it sliced up nice and was tender and tasty, a little drier than I was hoping I think I should have added some apple juice to the FTC. Next time I think I'll brine it first and see how we like it that way. I'd rather not wrap and cook if possible I've had some that were done that way on a large wood burning smoker and it tasted good but was mushy like eating beef mashed potatoes, but I will try it in the Bradley on my third brisket after I try the brining. Of course I'll always take any advice suggestions from y'all. Here's a couple of pictures for proof....
First time unwrapped after re-heating this evening
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130708-00326_zps678895bb.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130708-00326_zps678895bb.jpg.html)
Sliced and ready to serve, took some of the ends and chopped up for the wife's chopped beef ciabatta sandwich lunches (sorry no pics of the chopped)
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130708-00327_zps9058a92c.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130708-00327_zps9058a92c.jpg.html)
that looks great
Couple of suggestions:
1) Was it "select" or "choice" cut of meat. I personally will never buy select except maybe for making pastrami.
2) What IT did you cook it to?
3) I couldn't tell from the pics, but was it a packer (full brisket) or a flat? If a packer, I would only go by the IT of the flat or separate them.
Just my opinion.
Unfortunately it was select, the IT was 185 in the meatiest section and it was a small sized packer without much cap. I hadn't really thought about select vs choice for brisket, makes sense though, I don't buy anything but choice for all other beef. I'll grab a choice next trip to Sam's and see how that turns out. Thanks for the input.