I got my new digital Bradley Smoker last week, and spent many hours reading through these forums. THANK YOU everybody for all the great information! This forum is really the reason I ended up going with the Bradley.
It arrived in perfect condition, and I got some hickory to start with. After seasoning, I did bradley's Maple Roast Salmon - fantastic. But, that was just a warm-up. Big dinner party last night, and I wanted to do a Brisket.
Now, I know that Brisket poses many challenges, but I felt ready to go after all the forum posts. I got a vacuum packed 7 lb brisket from costco, and followed Panchaga's advice - rubbed with French's Mustard, used his spice rub, then to make time work out, plastic wrapped and refrigerated until 8:00 PM:
(http://clinicalnutritioncenter.com/ethanandaimee/IMG_0255.JPG)
Preheated DBS to 200 degrees, smoked overnight with 5 hours Hickory. Next morning at 5, checked on it - only at IT 155. It ended up taking about 13 hours.
I needed to leave the house, so took it out at IT 183, FTC for a few hours. Reheated gently in foil before serving for dinner at 5:00
(http://clinicalnutritioncenter.com/ethanandaimee/IMG_0265.JPG)
(http://clinicalnutritioncenter.com/ethanandaimee/IMG_0270.JPG)
It was a home run! Served with pressure cooked pinto beans (with same spices), spinach, and homemade BBQ sauce - SO GOOD! Best Brisket any of us has ever had - nice smoke, very moist, tender, well seasoned.
Again, Thank you all for your help!
-Ethan
W E L C O M E to the Forum pokeweed!
You might want to resize your pictures before you post them. Large pics take a long time to load for people on dial-up or other slower connections.
Try 800x600 or 1024x768
That brisket looks great!
Sounds like every thing turned out great.
You might want to re size your pictures down to 800 X 600
Your pictures are so big I can only see a tiny bit of what is in the picture.
Well it sounds like all you need help with is resizing your pic so we can see that beast.
Oops! Sorry - hope that looks better :-)
I should have included the BBQ Sauce Recipe - sweet, tangy, spicy
2 cups ketchup
1 tablespoon Worcestershire or soy sauce
1 tablespoon chili powder, or to taste
½ cup dry red wine or water
¼ cup wine or rice vinegar
½ cup minced onion
1 teaspoon garlic
salt and freshly ground black pepper to taste
Combine all ingredients in a small saucepan. Cook over medium-low heat, stirring, for about 10 minutes. Taste; adjust seasoning as necessary.
That looks better i can see it now.
Looks mighty tasty and moist, got a nice lookin bark too.
Your BBQ sauce looks like some thin to try.
Did you use the sauce like a mop?
That's some good looking grub there. It's making me hungry and I've got 2 more hours before I can eat.
I did not use it as a mop sauce - I served it hot on the side. That way, we could really see how the meat tasted, with or without the sauce.
I fear the spice rub and hickory can get masked by such a strong sauce - in truth, the brisket was so good, it didn't need the sauce. Problem is, the sauce is so good, it didn't really need the brisket. Maybe next time I'll serve a bowl of sauce as an appetizer. We really mainly spooned the sauce over the beans.
Good Golly Miss Molly!
You did hit a Homerun!
Very nice.
Welcome to the Forum.
Quote from: pokeweed on April 19, 2010, 04:11:11 PM
I did not use it as a mop sauce - I served it hot on the side. That way, we could really see how the meat tasted, with or without the sauce.
Gotcha.
To me a good brisket dont need a sauce, but I will serve with some on the side for those how feel they need to drown a good piece of meat.
I'd hammer that!!! Good job.
Welcome to the forum. Great job on the brisket. They're tough to do. I should know they've been giving me fits lately.