I have a new Bradley Smoker, stainless, electric, 4 rack. I sure hope you can help.
I want to cook/smoke/eat as much brisket as I can in the smoker. I tried to find some info on forum but out of time and hope to get some guidance.
1. How many briskets can I do at once?
2. What size max for each brisket?
3. How long do I smoke it?
4. Any tips in the whole gig of man against brisket in Bradley?
5. Temperature gouge recommendation etc
I am cooking for my employees on this and a TEC grill and Big Green Egg. I am already rattled.
Quote from: Migo on December 05, 2007, 06:55:51 PM
I am already rattled.
I'd say welcome, but it sounds like you do not have time.....
I'd also suggest a drink, but it sounds like you do not have time....
If your smoke is for tomorrow, you
really do not have time...
If after tomorrow, then there is hope. For the quantities you suggest (4 or more 6-8# briskets), it sounds like you need at least 18-24 hours to make it. Perhaps you can speed things up by smoking for four to six hours, then transferring to an oven to accelerate things. This is not ideal, but may allow time for a drink.
Arcs_n_Sparks
Welcome and what Arcs said.
To expand on what Arcs suggested, you could also finish the brisket in the big green egg but the slower you can cook it the better and the egg can get really hot.
Since you are doing this for your employees, I would suggest Arcs' method to reduce the complication of over cooking and in this case meaning to burn it.
Put your 4 hours of smoke on then place the briskets in foil pans with a cup of apple juice or wiskey in the bottom, stick a meat probe into the brisket and cover the top with foil and pop into an oven. The temperature of the oven will have to be determined by the time you have. 200 to 210 would be ideal but if you don't have 18 hours or so, you will need to drive up your temperature. Good thing is if you do have to raise the oven temperature and you finish early, the briskets will keep in that foil pan with the temperature turned off for several hours. You could take the oven temp up to 275 to 350 to reduce the time and hopefully in the foil pans, will still stay moist and tender.
Good luck
Quote from: Gizmo on December 05, 2007, 08:05:38 PM
Welcome and what Arcs said.
Now that I have time, welcome and what Gizmo said.
However, I must confess, the magnitude of your problem has forced me to have a Scotch... :o
Arcs_n_Sparks
I guess I misspoke. The party is Saturday. I meant by out of time meaning I have looked high low how deal with BS in cooking multiple briskets.
I cook awesome brisket in my big green egg about 18 hours.
I want to be able to cook 4 briskets in B-smoker. If I smoke 4 at once for 18-24 hours at proper meat temperature will that get the job done and will I have some killer brisket?
Is there any sense to searing the brisket 1st on my TEC grill then putting in.
Please accept my thanks for your time and thoughts. Migo
No need to sear. Rub the brisket with your favorite rub. Wrap tight in plastic wrap and over night in the refrigerator. Take out of fridge 1 hour or so before you want to start cooking to bring up to near room temp. Preheat the Bradley on max heat. I take mine to about 260 as the bradley's digital thermometer reads (the only use I have for the built-in temp gauge). Spary your racks with non-stick spray and then load the bradley up with the brisket. When loading, I stay away from the bottom of the unit as much as possible (to stay away from being so close to the heating element). Load your pucks (add 2 or 3 bubba pucks if you have them to push off the last wood puck) for up to 4 hours of smoke and set your timers - 4 hours of smoke (plus 20 minutes for 3 bubbas pucks) and max out the oven timer. After the 4 hours of smoke you'll dump the bowl and refill it with hot water. During the smoke and cook, adjust the set temperature of the oven to keep the temperature at the meat (as measure with a remote thermometer) at around 200 degrees. Your set temp will normally be quite a bit higher than the desired cook temperature when you first start out. As the briskets get closer to the final temperature, your set point will get closer to the cook temperature setting (200 deg). Bring the briskets up to your desired internal temperature, pull and wrap in foil, then wrap in an old towl, then place into a preheated cooler for that "FTC" finish. Alternatively, you can use the foil boat method I mentioned earlier after the 4 hours of smoke using a 200 to 210 degree oven temp.
Arcs, you convinced me: I had to have some liquid relaxation too.
Migo: welcome and congratulations on the ambitious project. I think Giz and Mr. Sparks gave you some sound ideas and advice. The only thing I can think to add is that you might want to think about slathering up your brisket with some plain yellow mustard (or a mustard based slather from your favorite cook book) before applying your rub. If you haven't tried a mustard slather yet and are skeptical, only slather one or two. I think you'll find that the mustard helps bind the rub to the meat, and adds a nice (surprisingly) subtle flavor addition. It may also help keep your meat moist, given that you may have to cook at higher temperatures.
Good luck, report back, and post some pictures!
I like you Arcs!!! Pretty funny!!!
Migo;
Welcome to the forum.
I just want to add that shearing prior to smoking will hinder the ability for the smoke to penetrate the meat.
Welcome and good luck Migo. They pretty much covered all the bases. That's a good thing because I'm out of time :D ;) as Arcs and Ron White would say I think I'll have another Scotch! ;D
Thanks everyone and especially Habanero Smoker for offline help! I did not see whether or not I put fat side up? In my Big Green Egg you should but in this kind of cooker I do not know? Is there any other advice as to get the job done and keep the brisket moist than mustard? I have lot of people looking to me not to screw this up, grin. I will take pictures so Arc can through empties at them, grin.
Welcome Migo, I would put in with fat side up. Some will use extra virgin olive oil instead of mustard. I am contemplating that with my brisket I'm doing this weekend. Good luck and be sure to post pics....the pics get most of us through the work days :D
Migo,
Welcome to the forum.
When I make brisket, I typically fill up my OBS with about 30lbs of brisket (2 full briskets).
If I'm not using the top tray, I pile in the cut off fat from the briskets and let that melt down onto the meat below.
For the long slow smokes I also spray the briskets down with apple juice every 4 hrs (next time I may do a mixture of apple juice and burbon).
If you use a remote temp probe, try to make sure that the probe tip is in the center of the meat and not in a fat pocket.
I made some cardboard brisket recently and that may have been one contributing factor. :-[
Hope all goes well.
what is best position to set the damper on top at? i am about to put those "no time for you briskets" in. grin, Mike
Also how do i put a picture in the post?
Thanks
Fat cap up for me also. For brisket I generally open the vent far enough so that no smoke backs out of the generator.
To post pictures you need a site to host your photos. I use Photobucket, once you post your pictures on a hosting site, you link the photos in your posts. Photobucket make posting on this site easy, but also Olds will host your pictures. You can contact him by sending him an email, he doesn't respond to PMs.
(http://i258.photobucket.com/albums/hh251/MigoSurfs/Thanksgiving2007-9Medium.jpg)
Thats my turkey in big green egg. I use a spanek and it cooks them great.
They are IN!
Do I need to push the puck button more than once to get them to advance?
You need to push the advance button three times to get the first bisquette to the burner. Wait until the advance mechanism fully cycles before pushing the button again. If you are planning on using 4 hours of smoke, if you don't have Bubba pucks, you will need to add 3 extra bisquettes more then you are planning to smoke. The last 3 pucks are not pushed to the burner.
I thought I had it set right at 225 and took a short nap. Came out and smoking like hell and at 300 degrees! When it is time to spray the meat again with my secret sauce spray (not really secret) Do i remove the racks completely as the smoke will be killer or do I at same time shuffle the racks? Where the smoke wizard when you need him?
You can spray in place but if you are rotating (front to back and top to bottom) then take the opportunity to spray at that time. The less time you keep the door open, the better.
Gizmo thanks. I noticed when i took it out to stop smoking that the meat looked dried out compared to what i am use to seeing in my green egg.
I found this recipe for SOP I have used last few years. "I mix a can of beer, a can of water, half a jar of onion juice and a can of vinegar for mine." I have a juicer and it is weird watching onion juice flow. I have a big sprayer that I keep this is frig and works great for all kinds of meat.
Super, let us know how it turns out.
I got to use one of the big green eggs at BBQ University. It does a great job making Naan. It is not the only thing we did on it but I did a few personnally. I think it actually out performed a $6000 dollar grill but then the eggs aren't cheap either.
When trying to decide which unit to get, I did do some research on the egg. Only real complaint I saw was the fire box was made out of ceramic and is very easily broken when cleaning.
Was the dry looking on the outside or inside?
Wow. The brisket is perfect. I started yesterday at 4:45pm. I thought after I got internal temperature arounf 200-225 I was good for 20-24 hours based on what I read. I was wrong. 2 smaller briskets internal meat temperature was 195-205 at 9:00 am. I removed them and wrapped in tin foil and broth AFTER taking several bites. oh my God...
Anyway removed the last 2 at 10:30 am. Perfect at same temperature.
I have two highly season pork loins on indirect heat on my TEC grill. Man I am going to pull this off and it si THANKS TO YOU GUYS!
I will take pictures before and after I cut all that meat up.
I have warmer trays that work off flame like you see in resturant buffets. After I slice and put meat in them should iu have any broth in the pans they will be in?
The broth add will be fine. Glad this worked well for you :)
Glad everything came together for you. Congrats.
Huge success. 100% of brisket & Pork Loin enjoyed by all. You guys truly made a difference and I truly am thankful One last favor to ask. Can you guys form a posse and come clean this mess up?!?!
MERRY CHRISTMAS, Thanks
(http://i258.photobucket.com/albums/hh251/MigoSurfs/Christmas-Party-2007-20.jpg)
(http://i258.photobucket.com/albums/hh251/MigoSurfs/Christmas-Party-2007-19.jpg)
(http://i258.photobucket.com/albums/hh251/MigoSurfs/Christmas-Party-2007-2.jpg)
(http://i258.photobucket.com/albums/hh251/MigoSurfs/Christmas-Party-2007-1.jpg)
(http://i258.photobucket.com/albums/hh251/MigoSurfs/Christmas-Party-2007-51.jpg)
Great lookin' chow there Migo! ;)
I'm glad it all worked out for you.
Thanks for the pictures
Mike
Thanks! I was up most of night even though i probaly did not need to be. I was kind of a slug host. I was shocked at how fast Bradley cooked it. migo
Does not look like anything will be left so forget me cleaning up. ;D Nice job and congrats.
Wow Migo,
I recognize every one of those faces. Happy eaters. ;D
Looks like a very satisfied group of people.
Yes they were. I told them about the hlep I got from you all. I do believe my secret sop was a player in the process as well. When I cook/smoke one brisket on my egg it take about 18-20 hours to do right. This did 4 in much less time.
Thanks again and I wonder how this would work with a Spanek? That is what ws holding up my turkey.
http://spanek.com/TOPTEN~1.HTM