Took a shot at it, been dreaming of this for a while.
Started with just under 13 pounds
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Seasoned and in the fridge for about 10 hours, originally going to smoke the next day (I changed my mind and couldn't wait)
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Forgot to grab a pic when I put it in but grabbed one 3 hours later at water change (1am)
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6 hours in (4am)
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9 hours in (7am) at 162 degrees. Love how it is starting to look.
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Tried humping it, it was too big. Tried an angled second rack, couldn't fit my bacon rack in. Ended up doing this weird curl.
I'll post a few more updates as it keeps going.
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Looking good so far!
QuoteLooking good so far!
X2
12+ hours. 176 degrees.
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Pulled at 185 degrees, about 14 hours.
(http://img.tapatalk.com/d/14/04/01/enasynu6.jpg)
Thought I'd be able to pull the point off easily, I was wrong. Dammit, screws up my plan for burnt ends.
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You've got my attention. Please keep us updated on your progress. I've got a 13 pounder in my freezer waiting for me to get started.
Cooked at what temp and long long did you run smoke? Looks real good. Chomping at the bit to do mine.
Looks great, luv brisket
I actually ran smoke for 12 hours and temp was 210-225 until the last hour or so at about 235
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Uhhh. One of those bewitchingly resplendent or otherwise easy on the eyes - but hard on the stomach, sliced brisket photos - would be much appreciated!
What's on the top rack?
Quote from: Brassarj on March 31, 2014, 02:54:16 PM
I actually ran smoke for 12 hours and temp was 210-225 until the last hour or so at about 235
You applied smoke for that long? Most people say that the meat stops absorbing smoke after the first 3-4 hours. The additional 8 hours worth was mostly wasted pucks. Other than that everything looks great.
Just because the point didn't come off doesn't mean the end of Burnt Ends. Far from it. I make the entire brisket Burnt Ends. Find the grain from the flat and cut 1 inch slices of brisket and then cut into cubes. Do the same thing for the point. Add more rub and a favorite brisket sauce and smoke for another 3 hours and get out of the way!!!!!
Quote from: BBNRules on April 01, 2014, 06:43:45 AM
Just because the point didn't come off doesn't mean the end of Burnt Ends. Far from it. I make the entire brisket Burnt Ends. Find the grain from the flat and cut 1 inch slices of brisket and then cut into cubes. Do the same thing for the point. Add more rub and a favorite brisket sauce and smoke for another 3 hours and get out of the way!!!!!
Do you smoke (with the SG running/pucks burning) for an additional 3 hours or just cook for the extra time?
Even though I don't make them often - I'll smoke. They seem to have originated in Kansas City, where they don't know nuthin about smoking briskets. If you do brisket proper - no need for burnt ends. TIC & LOL The original point of burnt ends was to utilize parts of the brisket many were gratuitously and shamelessly cutting off and discarding, but then the idea expanded to using the point of the brisket for burnt ends. Somebody had the bright idea of adding more flavor and theoretically, the extra cooking will render the point tenderer and with more fat rendered out. Cut the point pieces into cubes, add more rub, cook in smoker another hour or two and then slather in bbq sauce (shudder) is the KC way. There are some who for some reason don't like smokey bbq. For them you could just cook and not smoke. As for me, I'd serve them the way I like and telling them that don't like smoke to deal with it - its BBQ and supposed to be smokey.
Quote from: TedEbear on March 31, 2014, 07:53:46 PM
Quote from: Brassarj on March 31, 2014, 02:54:16 PM
I actually ran smoke for 12 hours and temp was 210-225 until the last hour or so at about 235
You applied smoke for that long? Most people say that the meat stops absorbing smoke after the first 3-4 hours. The additional 8 hours worth was mostly wasted pucks. Other than that everything looks great.
Totally fine with applying the extra smoke.
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Quote from: Shasta bob on March 31, 2014, 04:42:41 PM
What's on the top rack?
3 lbs of bacon ends and pieces
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Quote from: Caneyscud on March 31, 2014, 04:03:07 PM
Uhhh. One of those bewitchingly resplendent or otherwise easy on the eyes - but hard on the stomach, sliced brisket photos - would be much appreciated!
I even asked my wife to remind me and as I am prone to do, forgot to snap
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Nice job. I also smoke about 12 hrs. If any absorbs after 6 hr.( and I think it does ) then good. For me, more smoke is better.
Did you trim the fat cap and ribbon before smoking?
Quote from: Brassarj on April 04, 2014, 10:29:27 AM
Totally fine with applying the extra smoke.
Yes, but after the first 3-4 hours it becomes a matter of diminishing returns. Could someone tell the difference between a brisket that had smoke applied for 3-4 hours versus 12 hours? Probably, but at the cost of an extra 24-27 pucks the slight difference may not be worth the price.
Quote from: OldHickory on April 04, 2014, 11:49:45 AM
Nice job. I also smoke about 12 hrs. If any absorbs after 6 hr.( and I think it does ) then good. For me, more smoke is better.
I luv ya man! Mo' smoke!
The following smoking guideline can be found on the Bradley user recipe website. I believe it was intended for someone who is a new smoker but it seems that a few others could benefit from a review of it, too.
Do I need to apply smoke the full time the food is cooking? (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=782#post782)
QuoteQ. Do I need to apply smoke the full time the food is cooking?
A. Generally no, but that can depend on your particular taste, what you are smoking and how long it takes for a specific food to cook. As you become more experience you will develop your own guideline.
To get you started, here is a general guideline, based on what most owners use:
0:40 – 2:00 Hrs. - cold smoked steaks, chops or roasts; nuts, vegetables
1:00 – 3:00 Hrs. – chicken, fish, jerky, ribs, sausage
2:00 – 4:00 Hrs. – brisket, butts, hams
2:00 – 5:00 Hrs. – cheese
Good use of the fat cap on top to baste the brisket. As for the smoking time I thought the "brisket pachanga" mentioned 12 hours of smoke somewhere with a combo of apple, hickory, oak and a few mesquite. I wonder if he can weigh in on this because I'm looking at getting a packer today or Monday and wet aging it for a few weeks. I was going to use his rub and method of smoking, starting the night before around 9pm.
What does the bacon do? other than taste great ;)
Sorry for the delay in responding, had phone issues for a bit.
I trimmed the cap a little but should have trimmed more. I always leave more on for safety. I'm a chicken that way.
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Also, bacon drips bacon fat and is also great for adding to beans for a side
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