I am having people over this Saturday and plan on smoking a full brisket, just finished preparing my rub and getting the bradley all wiped down since sadly its been a while since i've used it. My problem is that I forgot to check on my puck supply. I only have enough for 2.5 hours of smoke. I've ordered some more for Saturday delivery but I plan to start it at 3am Saturday to give it 12 hrs cook time so i have time to ftc and have it ready by 6 or 7 Sat night. The ? I have is if I start it @ 3am and smoke it for 2.5 hrs could I smoke it for the last 2.5 hrs or once I get my Sat delivery of the pucks. Will that compromise the taste or could I pull it off that way..... Thanks in advance for all help
The problem with applying smoke during the last 2.5 hours is that the surface of the meat will probably be very close to the cabinet temperature. At these temperatures you are not going to get any smoke penetration, you may get some additional smoke adhesion; but it will not be as good as if you applied the full smoke during the initial 4 - 5 hours. If it were me, and I only had 2.5 hours of bisquettes to begin with, I would skip the last 2.5 hours of smoke.
If you live near a Cabela's, Gander Mt., Bass Pro etc. they generally have bisquettes. Though I've learned to call first to make sure they have them in stock, especially with Gander Mt.
Thank You for the response H Smoker, I have a Bass Pro shop 44 miles away from me and definitely worth the drive, I got their phone # and will call them in 1 hr and 20 mins when they open. I have Mesquite on hand what would you recommend if any
or should i just go with mesquite again
evlmpire, I live in Alhambra, if you like you can stop by my house and pick some up. As long as you don't plan to kill me and my family.
evlmpire,
if you need some more bisqutes im in Westminster ca... south of Whittier...
Wow, beefmann and rveal23 that is very cool of you guys. I'm currently at work delivering Atwater Village for UPS. I drive rveal I drive through Alhambra on my way home but don't get out till 8 or 9 and if the offer still stands I would definitely stop by on my way home and gladly purchase some pucks from you. It would save me from driving 50 miles to bass pro shop in Rancho Cucamonga and trying to get there before they close at 10 tonight.... let me know.... And thanks again beefmann and rveal you guys rock
Quote from: evlmpire on August 09, 2013, 01:12:53 PM
Wow, beefmann and rveal23 that is very cool of you guys. I'm currently at work delivering Atwater Village for UPS. I drive rveal I drive through Alhambra on my way home but don't get out till 8 or 9 and if the offer still stands I would definitely stop by on my way home and gladly purchase some pucks from you. It would save me from driving 50 miles to bass pro shop in Rancho Cucamonga and trying to get there before they close at 10 tonight.... let me know.... And thanks again beefmann and rveal you guys rock
rveal 23 would be the best and easiest for you ,,, if hes is unable to. id be available to...
Sure not a prob. Evlmpire
Give me a ring when ur on your way.
my cell: 626-319-6292.
2000 S. Marengo Ave
Alhambra CA, 91803
I have some cherry, apple, Pecan, Maple & Special Blend..
Let me know what you want so I can have it ready for you
This is why I love this place. There's always somebody willing to help out one way or another.
beefman and rveal23 kudos to you two for stepping up to help a brother out.
Don
I guess I would have to go with the special blend. I've never used it but read good things about it. The way things are going I believe I should be outta work by 8:30 or 9 I will give you a call then....
Sounds good my name is Randy
I have 16 pucks left of speacial blend. Hope that is enough.
That should work 5hrs 20 mins of smoke on 2 briskets what do you think?
About half the cook time. It should be enough.
Other chime in if he should smoke a bit more
IMHO any more than 4 hours of smoke in the Bradley is a waste.
Quote from: Wildcat on August 09, 2013, 06:07:52 PM
IMHO any more than 4 hours of smoke in the Bradley is a waste.
Yup .....anything more is just smoke out your *ss
Quote from: dman4505 on August 09, 2013, 01:55:56 PM
This is why I love this place. There's always somebody willing to help out one way or another.
beefman and rveal23 kudos to you two for stepping up to help a brother out.
Don
i agree,,, always good to help good people out in a jam
Ok, It's 11:10pm on Friday and I just got home from picking up the pucks from rveal, hitting the market for some last minute things and cracking open a beer. Time to get started. Thanks again rveal for the pucks and beefmann for the offer. It would've been very difficult without.
My pleasure! Helping eachother out for the great cause. We have to hook up and share our smoking secrets over some nice cold beers! Have a great meal tomorrow!
Ok it's 2:30 and I've got both briskets rubbed and in my obs, hoping I have enough time to ftc for at least 2 hrs. I set my get together for 6pm but like I've always said.... I invited you for a bbq not to eat, if I invited you to eat the food would be ready when you get here as opposed to a bbq where you might get here and I still might be working on it!!!! One suggestion I feel the need to mention.... If you have any sort of allergies, sinus problems or hay fever at all, make sure you take a claritin or whatever you take a few days prior, cause believe me when I say you don't want to be mixing together your dry spices with your sinuses acting up!!!! Ugh
my pleasure as well
Ok, the hard part is done. And by hard part I mean taking the briskets outta the obs and not giving into the urge to cut into it before the ftc.... Patience is key....
Well ur last post was At 1:30. Where the money shot now?
Sorry guys it's been so long that I need to sign into photo bucket and try and figure out how to post pics again
Ok lets see if this works....
the oh so beautiful cuts of meat
http://i1263.photobucket.com/albums/ii633/evlmpire/20130810_012134.jpg
http://i1263.photobucket.com/albums/ii633/evlmpire/20130810_012056.jpg
http://i1263.photobucket.com/albums/ii633/evlmpire/20130810_011414.jpg
http://i1263.photobucket.com/albums/ii633/evlmpire/20130810_011121.jpg
The rub
http://i1263.photobucket.com/albums/ii633/evlmpire/20130810_003926.jpg
http://i1263.photobucket.com/albums/ii633/evlmpire/20130810_131307.jpg
http://i1263.photobucket.com/albums/ii633/evlmpire/20130810_131312.jpg
The goodness
http://i1263.photobucket.com/albums/ii633/evlmpire/20130810_203429.jpg
Since you already have the links posted, I just added the "img" tags. If you click on the "Quote" button you will see how "img" tags were added before and the end of each link.
To refresh your memory on how to post images, go to How To Post Pictures On A Forum (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768); and scroll down to section #4.
Quote from: evlmpire on August 12, 2013, 11:06:00 PM
Ok lets see if this works....
the oh so beautiful cuts of meat
(http://i1263.photobucket.com/albums/ii633/evlmpire/20130810_012134.jpg)
(http://i1263.photobucket.com/albums/ii633/evlmpire/20130810_012056.jpg)
(http://i1263.photobucket.com/albums/ii633/evlmpire/20130810_011414.jpg)
(http://i1263.photobucket.com/albums/ii633/evlmpire/20130810_011121.jpg)
The rub
(http://i1263.photobucket.com/albums/ii633/evlmpire/20130810_003926.jpg)
(http://i1263.photobucket.com/albums/ii633/evlmpire/20130810_131307.jpg)
(http://i1263.photobucket.com/albums/ii633/evlmpire/20130810_131312.jpg)
The goodness
(http://i1263.photobucket.com/albums/ii633/evlmpire/20130810_203429.jpg)
That's some seriously good looking eats
Thanks Habanero for the link I will review and save for future reference
Wow, those look great! Congrats!
I would love to say that they were up to par but as you all know, we are our worst critics. Even though I got lots of praise from my guests I know they were not my best and fell short. I put them in at 2 am and could only get obs temp up to 150° when I checked at 4am and since I was cooking 2 I was sure it would take longer then it did. Skip to 11am I awoke checked temp and it was cooking @ 250° on the lowest setting and had an I.T. of 160° so I ran a few errands and when I got back @ 2pm they were @ 213° I.T. I knew at this point that I was screwed. I didn't think that 12hrs would be enough time for the 1 @12lbs and the other@13lbs to come to a finish. I just assures me that I need to stop putting it off and get the Auburins pid plug and play asap
great looking briskets
Looks good but ya missed one very important thing
My invitation to dinner
ha ha ha ha
Congrats and I agree we are our worst critic there have been many a times something just didn't seem right with what I've fixed but everyone else said it was great.
Don