Hello,
i just recieved a 4 rack bs for christmas. i just went out and got a whole beef brisket and 3 racks of baby backs. i have looked around the site alot and have got some pointers 4 my first attempt of the smoker. but i still see alot of people using a flat brisket not a whole brisket. the brisket i bought was just shy of 17 lbs. (plan on cutting it in half). but it is not in any way thin it is very thick. so i need some suggestions if anyone has any??? please it would greatly appreciated.
the ribs i think that i can get done. it seems like just smoke them and for about 4 hours and wrap them in foil and bake in smoker for another 3-4 hours.
like i said i would appreciate any kind of help that i could get.
Later,
Jake
Here is a couple of threads regarding the brisket.
http://www.azbbqa.com/articles/brisket-trim.htm#
http://forum.bradleysmoker.com/index.php?topic=5180.0
http://forum.bradleysmoker.com/index.php?topic=5311.0
Mike
jakomatic20, welcome to the forums!
I cannot help you with your questions but wanted to welcome you here. There are many users here that know much more than I do about hot smoking. I have just got my BDS a couple months ago and am still trying out new things I learned here.
I always used my home built smokers for cold smoking prior to buying the Bradley. I'm sure others will be adding to Mr. Walleyes post to assist you.
Welcome Jakomatic!
My first brisket I did was similar to the one you describe. I dit it anyways and it still came out really good. I highly recommend taking it to 190* utilizing a low and slow method (I did mine around 200-220*). One thing I would have done differently was that it had a very large fat cap and I would have trimmed it down to about 1/8" fat cap. Still delicious though and let us know how it turns out.
Again, welcome to the forum. Someone must love you an awful lot to buy you a Bradley for Christmas ;D
Marc