The more I read on this forum, the hungrier I get!
I've got really simple tastes in food and don't go to any unusual (for me) lengths to insure that my meats are tasty. Before I had the Bradley, I'd just use the least amount of seasoning and cook away, whether in the oven or over a grill. So many of the recipes I see on this forum are FAR more complex (but VERY appealing) than I would ever consider (now, if you wanted to do it and send it to me, that is another question...)
I guess my basic question is, how many people cook the meat entirely in the Bradley as opposed to starting it in the smoker and then transferring it to either a grill or oven? My first attempt involved using nothing but the Bradley and it was excellent. If I had a complaint at all it would be that the meat was very smoky, but I happen to like that taste. The brisket was cooked for about six hours, entirely using bisquettes, as were the ribs (pork and beef) and chicken, although for less time. If I wanted to cook everything in the Bradley, but with a little less smoky taste, would I just start the bisquettes later in the cooking?
That's a difficult question for me to answer. It depends on what I want to accomplish. Many foods I will smoke/cook entirely in the OBS, but there are just as many foods I will use a combination of cooking methods. Though generally I will smoke/cook briskets, butts and ribs entirely in the smoker.
Sheltie
see exactly where you need to stop smoking .. start with 2 hours of smoke and add or subtact as neccessary. as for cooking in the bradley or the oven ... It would depend on climate the colder the longer cook times so in this case it might be better to finish in the oven.
if you are in a warmer climate you could smoke and / or cook everthing in the bradley with no problems..
I have done several 15 pound+ roasts that have takeen some 16 to 19 hours to smoke and cook in the bradley.. while 8 racks of ribs has taken 9 hours to compleate...
hope this helps
I tend to go entirely in the Bradley - mainly a genetic thing of Texans - if it isn't done in a grill/smoker/pit - it ain't REAL barbecue. So, usually the Bradley unless I get interrupted and have to abandon the smoke. Then I will finish up in the oven at a later time. Or if I don't have enough time to finish it in the Bradley and have to cook it at a higher temp - goes in the oven. A cheater brisket I do for limited times is cooking the brisket to temp (190 or more) in the oven in foil, then finish 2 to 4 hours or more in the smoker.
If you don't want a very smokey taste, just put in less pucks and finish up in the Bradley without pucks. I like heavy smoke, (I grew up with stickburners and charcoal pits - still have both including a Traeger where you also get smoke the entire time), so I probably use more pucks than most. It is also somewhat a matter of concern over safety. Do you leave the Bradley going all night and go to bed or do you feel safer putting the meat in the oven for the all night portion of long cooks/smokes? Without smoke, the Bradley is nothing but a small 500w oven. As you mentioned, you like simple recipes - I do also in barbecue - all I tend to put on my beef is salt/pepper/cayenne. Although I am playing with one with a couple or three unusual ingredients. Pork tends to be simple also - I don't care much for sweet rubs, so my pork usually get the salt/pepper/cayenne/garlic treatment with some other spices at times. Very seldom a commercial rub, as they usually have sugar or brown sugar in them. Fowl gets salt/pepper/citrus/garlic/rosemary (or sometimes cilantro) or a bath in Italian dressing and some garlic and rosemary, or sometimes lime, garlic, chipotle, cilantro treatment. Lamb - salt/pepper/lots of garlic. Fish - I'm all over the board, but quite often a blackening mix. Shrimp - Italian dressing and garlic or green chilis, lime, garlic, cilantro.
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'
Except for steaks and birds, everything I do is done entirely in the smoker. The birds get smoke then finished on the grill. My steaks I smoke/cook entirely on the grill. My grill can use charcoal, chunk wood, or both. Sometimes I even do the birds entirely on the grill.
Somewhat tangent to the subject, are there any math geniuses out there who have a guess as to the relative hourly cost of running an OBS after the smoke as a low-temp oven versus the cost of running the oven itself at about the same temp?
sheltie,
you may also consider changing the type of wood you use?
i have tried hickory and i enjoyed it, but i tend to lean more on apple
and cherry.
i have done more pork and some fowl with these and they work well.
i am planning on trying more beef so i guess i will have to try the messy wood.
did i spell that right?
my entire cooks are done in the bradley so far,
i am branching out to the BE finish when i get the chance.
i have the big easy it's time i run short of.
Just curious
A 6 hour briskit? How big was it. Takes me longer in my Bradley. I can do a briskit faster in my Traeger.
nepas
I too, how do ya get a brisket done in 6 hours?
C
A briskit in the Bradley for 6 hours would taste like my leather belt, If there is a way I would be interested.
Guys I think Caney said that was a cheater brisket. He doesn't say how long it is in his oven before it reaches 190 IT. THEN it goes in the Bradley for 6 hours. If I'm reading it right.
Never mind my last post went back and reread shelties post.
Sheltie,
I think you're selling yourself short. Most of the recipes I use involve either a simple rub or a brine. I have a tendency to finish things in the oven, particularly if it is going to be a long cook time after the smoke period. I think I can control the heat better in the oven. Amount of smoke is a matter of personal taste. Many of us will not exceed 4 hours of smoke from the Bradley. Typically that much smoke time is devoted to big cuts of meat such as a pork butt. Bradley's have a learning curve just like all things new. You mentioned smoking later in the cooking process. I'm thinking not a good idea. Smoke the meat first. Finish as you see fit.
Most important thing is don't get discouraged. We are all here to answer your questions.
Have fun and roll the smoke,
KyNola
Quote from: Ka Honu on March 23, 2009, 04:21:59 PM
Somewhat tangent to the subject, are there any math geniuses out there who have a guess as to the relative hourly cost of running an OBS after the smoke as a low-temp oven versus the cost of running the oven itself at about the same temp?
If I remember this weekend when I do a pork but, I will put the meter on the Bradley and remeasure the current draw with and without the burner. I have done this in the past and posted it somewhere on the board.
Barry, Barry, Barry - What propane? The OBS and the oven in my house both run on electricity. I'm guessing the answers will be in kilowatts or something similar (like, "It takes xxx kilowatts to run the OBS as an oven at 225o for an hour and it takes xxx kilowatts to run an electric oven at 225o for an hour.").
I think the oven (I think mine is 1900 watts) has a much easier time keeping up with large loads.
For a single pork butt, I don't think it matters if you finish in the oven or Bradley.
But as I learned with my 8 chickens, a 500 watt heating element is just not enough.
Quote from: NePaSmoKer on March 23, 2009, 05:29:28 PM
Just curious
A 6 hour briskit? How big was it. Takes me longer in my Bradley. I can do a briskit faster in my Traeger.
nepas
Sorry, I should've been clearer. Yes, the brisket (about 6 lbs) was in the smoker for about six hours, but it isn't done yet. When we are ready to eat it, it will come out of the freezer and get finished cooking in the oven.
Cheater Brisket - in the oven first then smoker for smoke and bark. I will sometimes do them all night at 200 in the oven other times for a couple of hours or so at 350. Boated with some sort of flavorful liquid. Doesn't seem to matter as long as they reach 180-190. Then into the smoker for 2 - 4 hours.
Turbo Briskets
6 hours and less briskets (whole) are not that hard if you have the smoker for it. Non-modded Bradleys can't do it! If some inside wuss oven user can cook a whole brisket in an oven in 4 hours at 300-325, why can't we! The boys at the joints in Central Texas laugh when they see the description of the "low and slow" method. Every once in a while, they tell someone the "secret" temperature of 600 deg. However, their pits are brick monsters with steel lids and are 25 foot long, 6 foot wide and about 2.5 to 3 foot high. There is sort of an offset box at one end where they make a fire of post oak. The pit chimney is at the other end of the 25' pit. Most of the time when I have seen the tops up, it seems the meat is in the 1/3 of the pit nearer the smokestack. My guess is temp is more like 350 to 400. If you can hold 350 - 400 in a smoker - no reason you can't do a very taste, juicy, and tender brisket also. As long as it is indirect heat. Although I have had some pretty good quick brisket cooked over direct heat, some of the more charred parts of the outside had to be cut off - but the meat was very good. The "rubs" in Central Texas are usually nothing more than salt and pepper with a few using some cayenne. No sugar whatsoever - it would burn and who likes burnt sugar? Some guys will cook hot for 2 or 3 hours until IT of 175-180, then foil till 190, and then throw in a cooler until serving. Butts can be done the same, but they take about another hour in the foil. The Central Texas boys will also do the 20+ pound clods at 400 in about 5 hours also. The brisket stuff was sideways reconfirmed to me a month ago while in Ocean Springs, MS. A guy brought about 12 briskets for us to eat - and inquisitive as I am peppered him with questions. He learned his craft in the Lockhart pits. He doesn't foil - just sticks them in a cooler until serving. He claims he does not use a thermometer so said he guesses 275 - his young son let on that it was higher than that. Couldn't get timing out of him, but sounded like 4 -5 hours. They were EXCELLENT eats!!!!
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire.
Regarding the cheater method:
"Cheater Brisket - in the oven first then smoker for smoke and bark."
I would think putting it in the oven first would really make it difficult for the meat to pick up good smoke flavor. I would do the reverse, smoke it first then finish in the oven. I often find myself short on time and so I do 5 hours in the smoker and then I foil and put in oven at various temps. When I'm short on time I will crank up the oven to 300+ to shorten the cooking time. Using this method I can finish it in the oven in just a few hours. I can start a brisket at 9 am and have it ready by dinner time. I like a strong smoke flavor on my brisket so I have to smoke it 5 hours.
Quote from: kiyotei on March 25, 2009, 08:06:33 AM
Regarding the cheater method:
"Cheater Brisket - in the oven first then smoker for smoke and bark."
I would think putting it in the oven first would really make it difficult for the meat to pick up good smoke flavor. I would do the reverse, smoke it first then finish in the oven. I often find myself short on time and so I do 5 hours in the smoker and then I foil and put in oven at various temps. When I'm short on time I will crank up the oven to 300+ to shorten the cooking time. Using this method I can finish it in the oven in just a few hours. I can start a brisket at 9 am and have it ready by dinner time. I like a strong smoke flavor on my brisket so I have to smoke it 5 hours.
Kiy
Great method and it produces outstanding brisket. However, I use oven first when it has to be done by noon, and I don't want to stay up all night. I'm confident of the oven not flaming up without tending to it (i.e. asleep), less so a smoker. Set the oven to 200 or as low as you can go and let it run all night. When I get up, I unwrap it, put on more rub and salt and smoke away in the smoker. I started it because there is this one little contest I like to play in, that has a 5 hour turn in for beef. The do allow precooking, but not presmoking. I'm the only one who has ever turned in brisket. Never gotten first though - the judges seem to be able to be allured by some butter tender steak every year. >:( I tend to like the oven first better because to me it does have a stronger smoke flavor having just come out of the smoker, rather than a few hours taking a steam bath in an oven. Plus the bark tends to be a lot more set on the oven first. But just for good eating - both ways are great, it's just the taster and opinions that differ. Makes the world go round.
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'
Quote from: sheltie on March 24, 2009, 06:39:42 AM
Quote from: NePaSmoKer on March 23, 2009, 05:29:28 PM
Just curious
A 6 hour briskit? How big was it. Takes me longer in my Bradley. I can do a briskit faster in my Traeger.
nepas
Sorry, I should've been clearer. Yes, the brisket (about 6 lbs) was in the smoker for about six hours, but it isn't done yet. When we are ready to eat it, it will come out of the freezer and get finished cooking in the oven.
No problema
Just thought you had a trick.
nepas
I usually smoke for an appropriate time and then go to the oven...big meats I smoke for 4 hours (then to the oven or crock pot)..smaller meats I will do for 2-3 and then to the oven if necessary.