So I seasoned the smoker and did a short hot smoked salmon on another day so here I am with the 3rd use and a 7lb flat brisket. Did mustard and Angelo's (Ft Worth TX) dry rub the night before and into the fridge. Took it out at 5am, preheated the smoker to 220 degrees and fired up the smoke unit at 5:50am. At 6:00am smoke was pouring out and I put the brisket in. Used 8 Mesquite pucks and 4 Jim Beam pucks, plus the 2 extras for 4 hours of smoke. Didn't peek in or open the door for the first 4 hours, tons of smoke coming out the top the whole time. On advise I read here I left the air vent on top 3/4's open the entire time. Brisket cooked another 7 more hours with the last 2 holding at 185 IT. Pulled it out, let it sit and sliced away. The texture was absolutely perfect, thin slices held together, bark was crisp and perfectly seasoned, the brisket was juicy. Everything was perfect in my mind...except
NO SMOKE FLAVOR
what the heck?
- Should I have put the brisket in cold out of the fridge and allowed more time for the smoke to enter while IT was below 140 degrees?
- Should I have closed the vent more?
- Should I have run more hours of smoke?
I absolutely love this smoker but it's of no use if I'm not tasting smoke in the end product IMO. Clearly folks are having better luck on this forum than I so I look forward to your advise. I will say the walls of the smoker and even my meat probe are now covered thinker in that bronze "there was smoke here" color. Does it just take time for the thing to stop absorbing the smoke on the walls etc and leave some for the meat? I'm at a loss. Help
Welcome bbqjourney.
I'm wondering if the smoke flavor is there - you just can't taste it - it is hard to believe - no smoke flavor, especially with the brisket. Your vent at 3/4 open is perfect - the Bradley generates plenty of smoke. Yes putting the brisket in colder can help with smoke retention and penetration but not a big deal with the 4 hours of smoking. I regularly do 6 hours of smoke in the Bradley on a brisket (I like bold smoke flavor) - much longer in my stickburner.
Three things. There are times - particularly with my stickburners that I am in smoke for so long, that my smoke taste is diminished at the end of a cook and the smoke does not predominate in the flavor until somewhat later. I sometimes have to rely on tasters when that happens. Try it again, the next day. Many times meat will taste smokier the next day. Sometimes just because of the smoke flavor from the bark mixing with the interior meat for a better distribution. Sometimes because your smoke taste recovers from being assaulted for long periods of aerial smoke pounding your olfactory cells. Another, was there a good bit of fat on the 7 pounder? The more fat, the more smoke flavor, and the better distribution of the smoke flavor because of the fat melting. One last thing, was there salt in the rub. Salt is important for good smoke flavor. It absorbs some itself, but it also intensifies what smoke flavoring there is.
One more thing, the mustard thing is not "necessary" on a brisket. The rub usually sticks on a brisket pretty well by itself. Next time try it without the mustard, make sure there is salt and fat present, and maybe maybe smoke a little longer. And remember Mesquite is the King of Woods!!
Quote from: Caneyscud on August 03, 2009, 02:35:53 PM
Welcome bbqjourney.
I'm wondering if the smoke flavor is there - you just can't taste it - it is hard to believe - no smoke flavor, especially with the brisket. Your vent at 3/4 open is perfect - the Bradley generates plenty of smoke. Yes putting the brisket in colder can help with smoke retention and penetration but not a big deal with the 4 hours of smoking. I regularly do 6 hours of smoke in the Bradley on a brisket (I like bold smoke flavor) - much longer in my stickburner.
Three things. There are times - particularly with my stickburners that I am in smoke for so long, that my smoke taste is diminished at the end of a cook and the smoke does not predominate in the flavor until somewhat later. I sometimes have to rely on tasters when that happens. Try it again, the next day. Many times meat will taste smokier the next day. Sometimes just because of the smoke flavor from the bark mixing with the interior meat for a better distribution. Sometimes because your smoke taste recovers from being assaulted for long periods of aerial smoke pounding your olfactory cells. Another, was there a good bit of fat on the 7 pounder? The more fat, the more smoke flavor, and the better distribution of the smoke flavor because of the fat melting. One last thing, was there salt in the rub. Salt is important for good smoke flavor. It absorbs some itself, but it also intensifies what smoke flavoring there is.
One more thing, the mustard thing is not "necessary" on a brisket. The rub usually sticks on a brisket pretty well by itself. Next time try it without the mustard, make sure there is salt and fat present, and maybe maybe smoke a little longer. And remember Mesquite is the King of Woods!!
Thanks for the reply! I tried it tonight again, it was awesome even reheated, but....still no smoke :( . The first ingredient in the rub I used was salt, but I might try again this weekend with just salt and pepper (Louis Mueller style) and see if the additional salt helps. I picked a brisket with ton's of fat on the cap and didn't trim it, although most sites recommended trimming it to 1/4" to "let the smoke through", but I personally don't believe it, I've had super smoky brisket at retail shops where the fat cap was very thick, I'm going to continue to leave it on as you recommend and hope it helps keep it juicy. I'll go with the brisket straight out of the fridge, perhaps not preheat the smoker but get the smoke going again prior to setting it in there, go for 6 hours with straight mesquite and see how it goes. Thanks again for all the thoughtful info! I can't wait for the weekend, what a fun hobby, especially with the hands off Bradley.
Hi bbqjourney;
Welcome to the forum.
To me it does sound like flavor fatigue which involves the senses of taste and smell. (also called sensory fatigue but that can also involve any of the senses such as hearing, feeling, seeing).
Flavor fatigue is when someone is exposed to a taste or smell for a period of time (length of time can be relatively short), and due to that exposure they will build up a temporary tolerance and are less able to distinguish that particular smell or taste. So by being around the smoker for a lengthy period of time, ones senses could temporarily build up some tolerance. Thus my gas mask. :)
Though temporary it can last for over several hours, and if you have that smell on your clothing it can prolong it. If you do a search on Flavor Fatigue you will find a few posts that go into more detail.
Quote from: Habanero Smoker on August 04, 2009, 01:14:02 AM
Hi bbqjourney;
Welcome to the forum.
To me it does sound like flavor fatigue which involves the senses of taste and smell. (also called sensory fatigue but that can also involve any of the senses such as hearing, feeling, seeing).
Flavor fatigue is when someone is exposed to a taste or smell for a period of time (length of time can be relatively short), and due to that exposure they will build up a temporary tolerance and are less able to distinguish that particular smell or taste. So by being around the smoker for a lengthy period of time, ones senses could temporarily build up some tolerance. Thus my gas mask. :)
Though temporary it can last for over several hours, and if you have that smell on your clothing it can prolong it. If you do a search on Flavor Fatigue you will find a few posts that go into more detail.
Thanks, as I said it still had no smoke flavor the next day. I brought some into the office this morning and asked someone else to try it...said it was great, but little if any smoke flavor. As I posted I'm going to go all the way with Caneyscud recommendations and try everything to get at least some flavor. I simply can't believe everyone else has great smoke flavor but I can't. I'll get there one way or another.
BBQjourney,
I am impressed you know about Louis Mueller! Haven't been able to get by the store for some years now, but I have a 35th High School Reunion coming up in Seguin. I told my parents and sisters, that among other things to do - BBQ trip from Luling to Taylor through New Braunfels, Lockhart, Elgin, Austin (shudder) and places I don't know about! Can't wait.
The more I think about it, if flavor fatigue is not an issue (glad to finally have a name for it - thanks Habs), then I think maybe the mustard might have something to do with it. The mustard is to be a very light coating - just enough to get the rub to stick - the meat really shows through. I've seen some really put it on. If it is thick, I would say it could really limit smoke penetration and if it falls/melts off during the cooking, It would take the smoke flavor with it. There are a couple of places around here (Nashville) where you go and get the brisket, and there is no smoke flavor. I couldn't tell you why their's doesn't have any smoke flavor other than, it doesn't have much bark indicating to me that among other possibilities, it stayed in foil for a long time while on the smoker. They also hold it under a heat lamp for hours at a time - that may have something to do with it. If you go to Kreuz's, they hold theirs on a cool (relatively) part of the pit until you order your meal.
Keep us posted on the next time. Life is too short to have brisket with no smoke flavor ;D ;D :'(
Quote from: Caneyscud on August 04, 2009, 05:54:58 AM
BBQjourney,
I am impressed you know about Louis Mueller! Haven't been able to get by the store for some years now, but I have a 35th High School Reunion coming up in Seguin. I told my parents and sisters, that among other things to do - BBQ trip from Luling to Taylor through New Braunfels, Lockhart, Elgin, Austin (shudder) and places I don't know about! Can't wait.
The more I think about it, if flavor fatigue is not an issue (glad to finally have a name for it - thanks Habs), then I think maybe the mustard might have something to do with it. The mustard is to be a very light coating - just enough to get the rub to stick - the meat really shows through. I've seen some really put it on. If it is thick, I would say it could really limit smoke penetration and if it falls/melts off during the cooking, It would take the smoke flavor with it. There are a couple of places around here (Nashville) where you go and get the brisket, and there is no smoke flavor. I couldn't tell you why their's doesn't have any smoke flavor other than, it doesn't have much bark indicating to me that among other possibilities, it stayed in foil for a long time while on the smoker. They also hold it under a heat lamp for hours at a time - that may have something to do with it. If you go to Kreuz's, they hold theirs on a cool (relatively) part of the pit until you order your meal.
Keep us posted on the next time. Life is too short to have brisket with no smoke flavor ;D ;D :'(
Indeed, you must get as much BBQ as you can while you're down there. I'm in Denver and head out a couple of times a year to on the "BBQJourney" to Austin (Hit Lockhart, Taylor and Elgin no matter what, plus a few new places each time) or KC or Memphis. If you're in Lockhart be sure to try the relative dive Chisholm Trail, very inexpensive and brisket as good as any others in the area. I absolutely love the places that pull it out of the cool end of the pit and slice it fresh then throw it back in (Ala Kreuz, Arthur Bryants etc)...No foil, no towel, no cooler! I avoid all three, it's apparent to me that there's plenty o' fat on a brisket to skip all that. Guess I've seen it done over and over old school style and will probably spend a lifetime trying to replicate as close as possible.
I like the suggestion, I'm going to skip the mustard and see if I can get the rub to stick well without it, just hope I don't lose the bark...trial and error...this is fun! Thanks again for the input and enjoy your trip.
Quote from: bbqjourney on August 04, 2009, 06:27:27 AM
Quote from: Caneyscud on August 04, 2009, 05:54:58 AM
BBQjourney,
I am impressed you know about Louis Mueller! Haven't been able to get by the store for some years now, but I have a 35th High School Reunion coming up in Seguin. I told my parents and sisters, that among other things to do - BBQ trip from Luling to Taylor through New Braunfels, Lockhart, Elgin, Austin (shudder) and places I don't know about! Can't wait.
The more I think about it, if flavor fatigue is not an issue (glad to finally have a name for it - thanks Habs), then I think maybe the mustard might have something to do with it. The mustard is to be a very light coating - just enough to get the rub to stick - the meat really shows through. I've seen some really put it on. If it is thick, I would say it could really limit smoke penetration and if it falls/melts off during the cooking, It would take the smoke flavor with it. There are a couple of places around here (Nashville) where you go and get the brisket, and there is no smoke flavor. I couldn't tell you why their's doesn't have any smoke flavor other than, it doesn't have much bark indicating to me that among other possibilities, it stayed in foil for a long time while on the smoker. They also hold it under a heat lamp for hours at a time - that may have something to do with it. If you go to Kreuz's, they hold theirs on a cool (relatively) part of the pit until you order your meal.
Keep us posted on the next time. Life is too short to have brisket with no smoke flavor ;D ;D :'(
Indeed, you must get as much BBQ as you can while you're down there. I'm in Denver and head out a couple of times a year to on the "BBQJourney" to Austin (Hit Lockhart, Taylor and Elgin no matter what, plus a few new places each time) or KC or Memphis. If you're in Lockhart be sure to try the relative dive Chisholm Trail, very inexpensive and brisket as good as any others in the area. I absolutely love the places that pull it out of the cool end of the pit and slice it fresh then throw it back in (Ala Kreuz, Arthur Bryants etc)...No foil, no towel, no cooler! I avoid all three, it's apparent to me that there's plenty o' fat on a brisket to skip all that. Guess I've seen it done over and over old school style and will probably spend a lifetime trying to replicate as close as possible.
I like the suggestion, I'm going to skip the mustard and see if I can get the rub to stick well without it, just hope I don't lose the bark...trial and error...this is fun! Thanks again for the input and enjoy your trip.
Thanks for the tip about Chisholm Trail - haven't noticed that place, but will look it up, probably on the way from the Austin airport. Kreuz's or sometimes Blacks is always a stop before getting on down to Seguin - that is if our plane gets in at a time that they are open. I'd like to spend a few hours as a fly overseeing how they do brisket. They are supposedly with the the hot and fast crowd rather than the low and slow bunch on brisket and clods. This was confirmed to me by a guy I met in Ocean Springs, Mississippi who said he used to work in the joints in Lockhart. And his brisket was as good! I have my ideas of how they do it, but would love to see it done. If you notice their fire is only on one end!
Haven't been to KC yet, but is on my list to do - just need an excuse other than barbecue to make it past the wife! Memphis, ehhh! Maybe, I haven't had it at it's best. Don't get me wrong, I wouldn't turn away from any bbq I've had there - just not stellar. Or maybe it is just me - and I'm not a fan of the style. We have a Corky's 2 blocks from the office, but I never go there except occassionally on Thursday night for all you can eat catfish! I will say their pork is immensely better than the local chain - by far. There are a couple of dives around, that do have some good pork BBQ though - even one that has white sauce - particularly like that on turkey! But we only have one place here that knows how to make brisket. But no one who has any idea of how to do sausage.
Quote from: bbqjourney on August 04, 2009, 05:02:41 AM
Quote from: Habanero Smoker on August 04, 2009, 01:14:02 AM
Hi bbqjourney;
Welcome to the forum.
To me it does sound like flavor fatigue which involves the senses of taste and smell. (also called sensory fatigue but that can also involve any of the senses such as hearing, feeling, seeing).
Flavor fatigue is when someone is exposed to a taste or smell for a period of time (length of time can be relatively short), and due to that exposure they will build up a temporary tolerance and are less able to distinguish that particular smell or taste. So by being around the smoker for a lengthy period of time, ones senses could temporarily build up some tolerance. Thus my gas mask. :)
Though temporary it can last for over several hours, and if you have that smell on your clothing it can prolong it. If you do a search on Flavor Fatigue you will find a few posts that go into more detail.
Thanks, as I said it still had no smoke flavor the next day. I brought some into the office this morning and asked someone else to try it...said it was great, but little if any smoke flavor. As I posted I'm going to go all the way with Caneyscud recommendations and try everything to get at least some flavor. I simply can't believe everyone else has great smoke flavor but I can't. I'll get there one way or another.
I must have misread your posts. It seem to be only a 6 hours difference.
Well I took everything I could out of the equation that might have been a problem and tried again with another brisket.
- Trimmed fat to about 1/4"
- Salt and Pepper rub, no mustard base
- 6 1/2 hours of mesquite
- 12 hour total cook time at 220 degrees.
- Vent 3/4 open (smoke poured out the vent the whole time!)
Results: Mild if any (I might be wishing smoke flavor into my mouth) smoke flavor. ARGH! >:(
I'm out of ideas. This is madness. I cooked each of the 3 briskets on the rack using the middle shelf, could it be that it needs to be lower in the box? I could scream.
Thanks for listening :-) ... further thoughts/ideas? anyone? ???
Loose the mustard, mesquite and JB pucks. Use Pecan or Alder, they produce much more smoke.
nepas
Quote from: bbqjourney on August 10, 2009, 02:16:31 PM
Well I took everything I could out of the equation that might have been a problem and tried again with another brisket.
- Trimmed fat to about 1/4"
- Salt and Pepper rub, no mustard base
- 6 1/2 hours of mesquite
- 12 hour total cook time at 220 degrees.
- Vent 3/4 open (smoke poured out the vent the whole time!)
Results: Mild if any (I might be wishing smoke flavor into my mouth) smoke flavor. ARGH! >:(
I'm out of ideas. This is madness. I cooked each of the 3 briskets on the rack using the middle shelf, could it be that it needs to be lower in the box? I could scream.
Thanks for listening :-) ... further thoughts/ideas? anyone? ???
Sounds like the way i do mine but i use 4 hr Pecan and turns out nice and smokie. Does your tongue go kinda numb when eating it? I have found to much smoke does that and you cant taste anything
Quote from: OU812 on August 10, 2009, 03:16:11 PM
Quote from: bbqjourney on August 10, 2009, 02:16:31 PM
Well I took everything I could out of the equation that might have been a problem and tried again with another brisket.
- Trimmed fat to about 1/4"
- Salt and Pepper rub, no mustard base
- 6 1/2 hours of mesquite
- 12 hour total cook time at 220 degrees.
- Vent 3/4 open (smoke poured out the vent the whole time!)
Results: Mild if any (I might be wishing smoke flavor into my mouth) smoke flavor. ARGH! >:(
I'm out of ideas. This is madness. I cooked each of the 3 briskets on the rack using the middle shelf, could it be that it needs to be lower in the box? I could scream.
Thanks for listening :-) ... further thoughts/ideas? anyone? ???
Sounds like the way i do mine but i use 4 hr Pecan and turns out nice and smokie. Does your tongue go kinda numb when eating it? I have found to much smoke does that and you cant taste anything
I'll try again with another wood. I've asked a few neighbors to try it and see if I'm just somehow missing the smoke myself, best I've heard is "I guess it kinda tastes like smoke". I know I like it very smoky, happy when I burp smoke afterwards, but I'd be happy with at least others being able to say "yep, nice smoke flavor". I'm going to try the other woods, I'd like to say this thing will work with old school Texas style mesquite, but as this point I'm willing to try another wood just to get some smoke. Can't say I'll be happy with the purchase if I can't use mesquite, but that's a problem for another day. Really hoping this doesn't end up on my curb marked "free" and as a $600 mistake.
What do the bisquettes look like when they are in the water bowl? How much smoke is coming out of the vent during the smoking period?
The bisquettes should has shrunk in size but retained their shape. If you break them open they should be charred all the way through. If they are not like that, then either your generator is dumping the bisquettes quicker then 20 minutes, or your heating pad is not getting hot enough.
Quote from: Habanero Smoker on August 11, 2009, 02:22:06 AM
What do the bisquettes look like when they are in the water bowl? How much smoke is coming out of the vent during the smoking period?
The bisquettes should has shrunk in size but retained their shape. If you break them open they should be charred all the way through. If they are not like that, then either your generator is dumping the bisquettes quicker then 20 minutes, or your heating pad is not getting hot enough.
They're charred all the way through. As I mentioned the smoke is literally pouring out the entire 6 hours. You can smell it 2 houses down no problem. I'm wondering if I'm getting up to the temperature that the brisket wont take the smoke anymore, too fast. I'm running at 220 degrees (no preheat on the temp only preheat for the smoke unit and brisket is straight out of the fridge), and hitting an IT of above 140 degrees in about 3 hours. Can I safely run it at a lower temperature (say 190 degrees) for the 6 hours of smoke and then kick it up to 230 to complete in time?
Hi bbqj!
Sounds like to me your doing everything right, I will say IMO the smoke of the BS compared to an offset is much more subtle.
C
Quick question - are you a smoker of cigarettes/cigars?? As an ex-smoker I know that stupid addiction really had my taster messed up until I quit. Nasal polyps can also wreck havoc with ones sense of taste. Just a thought since it seems like you're doing everything else right it seems.
Quote from: 3rensho on August 11, 2009, 09:09:38 AM
Quick question - are you a smoker of cigarettes/cigars?? As an ex-smoker I know that stupid addiction really had my taster messed up until I quit. Nasal polyps can also wreck havoc with ones sense of taste. Just a thought since it seems like you're doing everything else right it seems.
No fortunately I'm not a smoker myself. I've passed the brisket around the neighborhood and work and asked what people thought. Always get "great texture" and "perfect appearance". When I ask about the smoke flavor I either get "what smoke flavor" or "I guess there's a
little". This thing appears to be no better than a $600 over-sized toaster oven. Very disappointing to say the least. I have to conclude it has something to do with the discs. The neighborhood is filled with smoke and smoke scent when it's running, but it must be the type of wood or texture of the discs that isn't producing the type of smoke which will cling to the meat surface. Bit of a farce if you ask me. I can accept that the discs are expensive and the process could not be easier compared to maintaining a fire box, but to call this a smoker just might be pushing the definition too far. It creates lots o' smoke, but doesn't seem to impart the flavor in the meat. Live and learn, it seemed too good to be true. $600 mistake >:(
bbqjourney,
I am so very sorry you are unhappy with your BDS. I can't think of anything you can do differently and more importantly you have had the most experienced members of this community assisting you with solutions to your dilemma.
I noticed in your original post that you smoked salmon. Any smoke flavor there? Have you ever tried pork or poultry in your BDS?
From your posts you appear to be a Texan or have a good knowledge of Texas brisket. Any chance you're remembering what you thought Texas style brisket smoked over a pile of mesquite tasted like as I read that you're now located in Denver?
Denver...fellow forum members, is it possible that at that elevation that the air is thin enough to have an impact on the smokiness? Thought of that as I was responding.
bbqjourney, we're not finished with your issue yet. Don't give up on us or your BDS quite yet.
KyNola
Quote from: bbqjourney on August 11, 2009, 07:08:39 AM
Quote from: Habanero Smoker on August 11, 2009, 02:22:06 AM
What do the bisquettes look like when they are in the water bowl? How much smoke is coming out of the vent during the smoking period?
The bisquettes should has shrunk in size but retained their shape. If you break them open they should be charred all the way through. If they are not like that, then either your generator is dumping the bisquettes quicker then 20 minutes, or your heating pad is not getting hot enough.
They're charred all the way through. As I mentioned the smoke is literally pouring out the entire 6 hours. You can smell it 2 houses down no problem. I'm wondering if I'm getting up to the temperature that the brisket wont take the smoke anymore, too fast. I'm running at 220 degrees (no preheat on the temp only preheat for the smoke unit and brisket is straight out of the fridge), and hitting an IT of above 140 degrees in about 3 hours. Can I safely run it at a lower temperature (say 190 degrees) for the 6 hours of smoke and then kick it up to 230 to complete in time?
I notice you take the brisket right from the fridge, I like to let it set on the counter at least an hour to come to room temp. Cold meat will sweat and not take smoke to well.
Quote from: KyNola on August 26, 2009, 07:50:05 PM
bbqjourney,
I am so very sorry you are unhappy with your BDS. I can't think of anything you can do differently and more importantly you have had the most experienced members of this community assisting you with solutions to your dilemma.
I noticed in your original post that you smoked salmon. Any smoke flavor there? Have you ever tried pork or poultry in your BDS?
From your posts you appear to be a Texan or have a good knowledge of Texas brisket. Any chance you're remembering what you thought Texas style brisket smoked over a pile of mesquite tasted like as I read that you're now located in Denver?
Denver...fellow forum members, is it possible that at that elevation that the air is thin enough to have an impact on the smokiness? Thought of that as I was responding.
bbqjourney, we're not finished with your issue yet. Don't give up on us or your BDS quite yet.
KyNola
This could be a good point (altitude), I'd love to hear from others in the Denver area and their experiences!
I don't eat Salmon, but my wife says "it kinda' has smoke", it cooks up real nice I must say.
I tried a Boston Butt as well, put the smoke on for 9 hours (I know it's longer than most recommend, but I wanted to take the amount of time out of the equation) and it maaaaaybe had a hint of smoke in the crust, but not much if any really. I was trying hard to taste some, nothing really there.
Quote from: HawkeyeSmokes on August 26, 2009, 08:23:08 PM
Quote from: bbqjourney on August 11, 2009, 07:08:39 AM
Quote from: Habanero Smoker on August 11, 2009, 02:22:06 AM
What do the bisquettes look like when they are in the water bowl? How much smoke is coming out of the vent during the smoking period?
The bisquettes should has shrunk in size but retained their shape. If you break them open they should be charred all the way through. If they are not like that, then either your generator is dumping the bisquettes quicker then 20 minutes, or your heating pad is not getting hot enough.
They're charred all the way through. As I mentioned the smoke is literally pouring out the entire 6 hours. You can smell it 2 houses down no problem. I'm wondering if I'm getting up to the temperature that the brisket wont take the smoke anymore, too fast. I'm running at 220 degrees (no preheat on the temp only preheat for the smoke unit and brisket is straight out of the fridge), and hitting an IT of above 140 degrees in about 3 hours. Can I safely run it at a lower temperature (say 190 degrees) for the 6 hours of smoke and then kick it up to 230 to complete in time?
I notice you take the brisket right from the fridge, I like to let it set on the counter at least an hour to come to room temp. Cold meat will sweat and not take smoke to well.
Thanks for the comment. I originally tried the brisket by letting it sit out and preheating the smoker. This didn't work, so I tried the opposite, put it in the smoker (smoke rolling!) and cold and the brisket cold, and then firing up the smoker temperature to 220, assuming it would then provide the meat more contact with the smoke before reaching the 140 degrees (generally accepted number but I won't argue it, I really don't know) and it stops taking on smoke flavor. This was a case of trying two extremes, neither working. I also took out the mustard and piled on the salt on another brisket to take those issues off the table.
Mind boggling ???. I put 2 hours of pecan on some chicken legs and they came out great; lots of smoke flavor. I did the same thing with apple and could not realy get much smoke flavor out of it. It was just a hint of smoke. Good luck.
Quote from: mikecorn.1 on August 27, 2009, 05:39:25 AM
Mind boggling ???. I put 2 hours of pecan on some chicken legs and they came out great; lots of smoke flavor. I did the same thing with apple and could not realy get much smoke flavor out of it. It was just a hint of smoke. Good luck.
I did invest in a box of Pecan as someone else suggested earlier, they came this week and I'm going to try and squeeze in another brisket this weekend with hours and hours of Pecan to give it a try. I've tried the Mesquite, Special Blend and the Jim Beam discs each to no avail. I'd be absolutely thrilled to get smoke flavor out of the Pecan <<Crosses fingers>>!!
Quote from: bbqjourney on August 27, 2009, 05:45:32 AM
Quote from: mikecorn.1 on August 27, 2009, 05:39:25 AM
Mind boggling ???. I put 2 hours of pecan on some chicken legs and they came out great; lots of smoke flavor. I did the same thing with apple and could not realy get much smoke flavor out of it. It was just a hint of smoke. Good luck.
I did invest in a box of Pecan as someone else suggested earlier, they came this week and I'm going to try and squeeze in another brisket this weekend with hours and hours of Pecan to give it a try. I've tried the Mesquite, Special Blend and the Jim Beam discs each to no avail. I'd be absolutely thrilled to get smoke flavor out of the Pecan <<Crosses fingers>>!!
BBQjourney
Just another thought like most have said, leave the meat on the bench for an hour or so to get to room temp and just run the generator with no oven temp for the first 3 hours with no seasoning or very little, after 3 hours raise the oven temp to suit
Cold smoking this way by only using the bisquette element will inject more smoke flavour when the meat is raw, also as you only run the generator, close the vent to quarter open, then open to full once you start cooking, during the cooking process, use no wood bisquettes but at the end of cooking smoke for additional hour, and try hickory wood as another alternative
I find this surprising as all products we have smoked come out sometimes to smokey
With all respect,
I would not recommend Gamefish's idea. Having the meat out for an hour and then into the smoker with only the smoke generator running for 3 hours and then bringing on the main heating element exposes the meat to being in the "danger zone" of temp for too long in my opinion. Running the Bradley with the smoke generator running for 3 hours with the vent closed down to one quarter also may allow smoke and moisture to back up into the generator which will effectively destroy the generator.
Just my opinion. No offense intended to anyone.
KyNola
Just a thought here, but I noticed that my Apple bisquettes are somewhat less thick then other bisquettes that I bought,at the same time, also they have a darker color to them. I am thinking they are old stock. Do the bisquettes have a shelf life? Can they lose some of the flavor when they are old? I cannot taste much apple in my food, but I also used the apple and hickory in my smoke I did yesterday. Could you have old bisquettes?
My family has a tree topping business and as a young guy I worked with them a lot. We cut down fruit trees all the time. Apple wood is definatly a darker colour than others to the point of being kind of orangey red at times, so I don't think that is the problem. But I find apple to be a light flavour anyway. I use alder for salmon usually and you have to watch that you don't put too much smoke flavour to it. The last fish I did I used hickory and I thought it was good but would rather have used the alder for more smoke flavour.
Quote from: KyNola on September 13, 2009, 07:22:50 AM
With all respect,
I would not recommend Gamefish's idea. Having the meat out for an hour and then into the smoker with only the smoke generator running for 3 hours and then bringing on the main heating element exposes the meat to being in the "danger zone" of temp for too long in my opinion. Running the Bradley with the smoke generator running for 3 hours with the vent closed down to one quarter also may allow smoke and moisture to back up into the generator which will effectively destroy the generator.
Just my opinion. No offense intended to anyone.
KyNola
KyNola, you may have misread a little as cold smoking is an effective way of adding more smoke flavour, why Bradley have introduced the cold smoke adaptor, but good point you have raised as we are working on winter temperatures down here 0c, i forgot you lot are in summer season ;)
BBQjourney, wood bisqettes don't go off to say the least, and the different woods are designed for different flavours, somehow i would not expect to taste apple flavour using apple wood, but would expect a milder flavour compared to others
Are you sure you and your town haven't be abducted buy aliens and your taste sensors altered :o
Reading between the lines on your comments have you contacted Bradley with your cocerns or just like to vent on forums :-\
Quote from BBQ Journey
When I ask about the smoke flavor I either get "what smoke flavor" or "I guess there's a little". This thing appears to be no better than a $600 over-sized toaster oven. Very disappointing to say the least. Bit of a farce if you ask me. I can accept that the discs are expensive and the process could not be easier compared to maintaining a fire box, but to call this a smoker just might be pushing the definition too far. It creates lots o' smoke, but doesn't seem to impart the flavor in the meat. Live and learn, it seemed too good to be true. $600 mistake
Hi Gamefish,
First, I can't give you an answer so you can skip the rest of this post if you like.
If this was solely your opinion, I'd say well ...
But as you said, you passed the food around to others who reported little or no smoke taste so you can't be entirely wrong.
What model smoker do you have? What have you smoked on where you really got the stronger smoke taste that you like? And what kind of wood and food did you previously smoke?
One of the benefits of the BS is that the smoke produced is more 'pure' - that is less acrid than smoking wood down to ashes. Maybe that's what you're used to. I don't know. I've only used my OBS for three smokes: split chicken breast with apple (1:40 smoke), ribs with hickory (3:00 hours smoke) and yesterday for brisket with oak (4:00 hours smoke). My wife and friends loved 'em. Yeah, I know that doesn't help you.
I don't understand how, when you put food in the smoker and fill it with smoke, it doesn't come out smokey. What makes you think the Bradley is much different from an offset or direct heat smoker? It may help if you expounded on your previous smoking experiences.
I hope we can help you here.
Quote from: ArnieM on September 13, 2009, 09:03:20 PM
Hi bbqjourney (sorry, had the wrong poster here)
First, I can't give you an answer so you can skip the rest of this post if you like.
If this was solely your opinion, I'd say well ...
But as you said, you passed the food around to others who reported little or no smoke taste so you can't be entirely wrong.
What model smoker do you have? What have you smoked on where you really got the stronger smoke taste that you like? And what kind of wood and food did you previously smoke?
One of the benefits of the BS is that the smoke produced is more 'pure' - that is less acrid than smoking wood down to ashes. Maybe that's what you're used to. I don't know. I've only used my OBS for three smokes: split chicken breast with apple (1:40 smoke), ribs with hickory (3:00 hours smoke) and yesterday for brisket with oak (4:00 hours smoke). My wife and friends loved 'em. Yeah, I know that doesn't help you.
I don't understand how, when you put food in the smoker and fill it with smoke, it doesn't come out smokey. What makes you think the Bradley is much different from an offset or direct heat smoker? It may help if you expounded on your previous smoking experiences.
I hope we can help you here.