I put a brisket(2pieces flat and point) in @ 4:30pm yesterday smoked 4 hrs @ 160F turned up to 190F at 9:30pm, At 11:00pm I put in tinfoil pan With 3/4" of AuJus and covered with tinfoil turned up to 200F. At 10:00am turned up to 220F.and rotated racks. Bottom one @153F and Bottom @168F. At 1:00pm I noticed what was the bottom one now the top had dropped to 160F I assuming the big pans are cutting air flow off, So moved one to a small oven and turned both smoker and oven to 220F. Hoping both are done at 6:00pm. AT 2:30 one at 177F other at 166F. Could be little or no FTC. Worried that maybe I should uncover them with that much moisture in the pan or should I leave them covered?????? Ant thoughts????
Thanks Nodak
Right now I would stay the path your on. The hard part is about over. Another couple of hours and your likely to feel better about it. ;)
Nodak-It seems as though you may be over-complicating things. Try smoking/cooking at 200-210 until you reach an IT of 190, then FTC. Simple as that. :)
RESULTS
Well I took one out at 5:30pm it was 181F and ate no time for FTC, wsn't too bad not as tender as I would of liked, good flavor. Glad the other three people we invited for supper couldn't make it.
Took other one out Monday morning at 7:00am was 185F FTC until noon and was delicious, very satisfied with this one. Tender and Moist. Guess I better figure 36-48 hours to get done next time w/FTC. These were about 4 and 6 pounds. I think boating with aujus was a great idea to help with moisture.
Thanks,
Nodak
i am surprised by the length of time. they were not that big at 4 and 6. Interesting huh.
Nodak,
Were you using an external thermometer to measure the cabinet teperature?
nodak-what were your outdoor temps? I usually try to find a 7-9 lb brisket, and it has never taken more than 12 hours to finish a brisket to 190, usually less than that. I cook at 200-210, and have done them with outdoor temps in the mid 20's. As WCK stated, I am kind of confused by the long cooking times for these small briskets.
I used an external temp plus PID temp and a different probe in each. Temp was 10-30F. When I tried brisket once before it was about 20 Hours. I couldn't believe the time it took either. It was from a lean bread of cattle but had good marbling and little fat on top, Nothing too major.
Nodak
Puzzling, nodak. Your outdoor temps were pretty low, but I still can't figure out why briskets that small took so long to cook. Your first 7-8 hours were a lot lower than I do mine (200-210), but that still doesn't make up the difference in cooking times. Did you open the door alot while smoking? Was it really windy outside? I'm just trying to come up with something here to help you out. I have a brisket ordered to pick up on Friday (asked for 8 lb) and smoke on Saturday, but our temps are suposed to be in the low 50s. I'm sure there is somebody on here that can help you out, but I've never run into your problem.
I am puzzled too. only opened door after smoke to empty bowl and boat, than rotate once, than to take the one out. wind less than 5-12MPH when I check back at hourly report, but was out of the wind protected on 3 sides. I know my oven temp didn't go out cuz I set the alarm on my maverick.
Nodak
Sounds like you had all the bases covered, nodak. I sure wish there was any easy answer to give you. Have your other smokes on the Bradley finished in a "reasonable" amount of time?
hi everyone i have a question for you if you can answer it, i bought my bradley 2 weeks ago and now its montreal smoked meat time!! My question is when you cook it do i have to smoke the intire time eventhough it takes several hours exemple 10 hours or do i have to stop smoke after 4 hours?
I heard some where that the meat doesnt take (absorbs) any smoke after 4 hours (any smoke after 4 hours is useless) is it true?
thx in advance
toker1313
Quote from: toker1313 on March 21, 2008, 05:37:30 PM
hi everyone i have a question for you if you can answer it, i bought my bradley 2 weeks ago and now its montreal smoked meat time!! My question is when you cook it do i have to smoke the intire time eventhough it takes several hours exemple 10 hours or do i have to stop smoke after 4 hours?
I heard some where that the meat doesnt take (absorbs) any smoke after 4 hours (any smoke after 4 hours is useless) is it true?
thx in advance
toker1313
toker ;D
Most of us only use 6 to 8 pucks = 2 hrs 40 mins of smoke then just heat in the smoker. If you were to smoke 10 hrs you could sell your briskit as fossilized meat ;D :D or give it to sparkler to send it thru a worm hole to cookshack for a display briskit :D :D
But anyways just do 6/8 pucks for smoke
nepas
thx
I'll do 4 hours on brisket, pork butts, and ocassionally on ribs. Most every thing else will be less, unless doing a heavy double or triple smoke on pork belly (bacon) and that would be done in multiple stages.
When I'm smoking brisket I generally apply 4 hours of smoke, but when I prepare my brisket as Montreal Smoked Meat I only use 2 hours of smoke. The double smoked bacon adds more then enough additional smoke flavor. So if you are making this for the first time, I would only use 2 hours of smoke.
Sorry to ask but when i'll go to my grosserie how do i know if a bacon is double smoked? Never eard about it only regular smoked bacon (ritten on the pack) i mean i saw regular and smoked, is the smoked the double smoked? thx again together we (or you) gonna make my try a succes!
You generally will find it in a good meat market or online, but regular smoked bacon can be substituted and will work in place of double smoked. If you have time, and you want to do a quick double smoked bacon, buy a slab (uncut) of smoked bacon; air dry it in the smoker at 90°F to 100°F for 2 hours, then apply 1:40 to 2:00 hours of smoke. If you have additional time; air dry for another 10 hours in the cabinet at the same temperatures. Just don't let the smoker get above 100°F; if you can prevent it. Slice it thin.
Another way is to buy good quality sliced smoked bacon, separate it and lay it on the racks in single layers. Then cold smoke for about an hour.
I prefer thinly sliced bacon, because it adheres and stays in place better when you slice the meat.
alright!! now i know thx im in buisness thanks to you man i'm really thanksfull
Howdy Ya'll
Look out another newbee just hit the forum. Last week I purchased the Orginal Bradley Smoker and got it seasoned up for some good smoking this weekend. Since I'm new at smoking, I also purchased the Bradley Cookbook (fan out cards) thinking the recipes might be a good place to start.
Yesterday I smoked my first brisket. I used the recipe in the Bradley Cookbook and followed the recipe as written. The recipe called to cook the brisket between 180 ~ 200 degrees for 10 hours, and smoke for at least 4 hours...I smoked for 5 hours.
Frankly I'm a little disappointed :-\. The brisket was too dry, but it has great flavor. I think I could have 'backed off' the rub a little, because I scrapped some of it away after removing the brisket from the smoker. I'm also thinking another rub might serve better next time...something more liquid than mustard. I also think I should probably cook the brisket between 8.5 ~ 9 hours instead of the 10 hours that the recipe called for....but honestly, I'm so knew at this, I don't know what I'm doing. Looking for advice. :-[
Quote from: Garner Boy on March 23, 2008, 09:26:05 AM
Howdy Ya'll
Look out another newbee just hit the forum. Last week I purchased the Orginal Bradley Smoker and got it seasoned up for some good smoking this weekend. Since I'm new at smoking, I also purchased the Bradley Cookbook (fan out cards) thinking the recipes might be a good place to start.
Yesterday I smoked my first brisket. I used the recipe in the Bradley Cookbook and followed the recipe as written. The recipe called to cook the brisket between 180 ~ 200 degrees for 10 hours, and smoke for at least 4 hours...I smoked for 5 hours.
Frankly I'm a little disappointed :-\. The brisket was too dry, but it has great flavor. I think I could have 'backed off' the rub a little, because I scrapped some of it away after removing the brisket from the smoker. I'm also thinking another rub might serve better next time...something more liquid than mustard. I also think I should probably cook the brisket between 8.5 ~ 9 hours instead of the 10 hours that the recipe called for....but honestly, I'm so knew at this, I don't know what I'm doing. Looking for advice. :-[
Welcome Garner Boy
the Bradley cook book aint that great IMHO.
here is a link to the briskit i did a couple weeks ago. http://forum.bradleysmoker.com/index.php?topic=6907.0
nepas
Hi Garner Boy and welcome to the forum.
Another thing you will need is some form of thermometer probe to monitor the internal temp of the meat. Most around here use the Maverick ET73. It has 2 temp probes, one for the meat and one for the smoker, it also has a wireless remote so you can see real time temps and not have to be sitting right beside the smoker. It's very difficult to smoke meat based on time alone. You really need to monitor the internal temps to ensure it's done to the correct temp.
Also, at the bottom of my post, if you click on the smoker, it will take you to Olds recipe site. These are all time tested recipes done in the Bradley.
Keep use posted how you make out.
Mike