k..... guys i picked up the smoker from my buddy. Its not a digital it just has two switches. So what do i ask my butcher for, what questions or what should i tell him i want when it comes to my first brisket?
You want a whole brisket if you can get one, a flat if that is all you can get, but NOT a "market trimmed" one (these do not have enough fat cap for a long cook)
Ideally, the fat cap should be at least 1/4 inch
ok got ya whole brisket with at least 1/4" fat cap. Will i have to do any trimming?
You can trim it a little, but don't get too crazy.
Check out this guide - I don't do the wet aging part.
http://www.susanminor.org/forums/showthread.php?525-WTS-Brisket&p=834#post834
Ok I have not done it yet but getting close. I set up the smoker that I borrowed from a friend and noticed the door not hanging well so I took a look at it and the top hinge pin was not in properly. The pin was behind the pin hole. I then put it right and now there is a huge open gap about 4 inche towards the door opening side at the top and the same distance along the side. I guess it has been like this for a while cuz the plastic magnet seal is squashed pretty good at the corner. I have ordered a new seal so now I have to wait AGAIN. Ohwell, patience RIGHT?
Bub
We'll gitter DONE.......lol
Without a pic it is impossible to tell your particular situation, but many times those gaps will be eliminated when you heat up the smoking chamber.
You might try it out!!
The first brisket question came up recently (from camoghost ) - you might find some good tips and suggestions in this thread from about two weeks ago.
http://forum.bradleysmoker.com/index.php?topic=18160.0
Ok I am going to give it a try this weekend. I would appreciate if someone would get in once and a while to see if I have any question.
Thanx GUYS, Bub
Are you kidding Bub? Try to keep us out! ;) You'll do fine and we absolutely will be here for any help you may need.
Ya scared me there for a second when I first read the post. :o
Thanx
Ok, I will pick up brisket Friday from the butcher. and correct me as I go. btw keep in mind I want to have this for around 6 o'clock sunday. (around an eight lb. chunk)
Now what you will read below this point is what I have GLEANED from reading post info so if I am making a mistake JUMP IN ...ok.
I plan to rub friday after work and leave it in the fridge till when it goes in the smoker. When should I start the smoker and at what temp on the smoker do I put it in. I was going to put 4 hours of hickory smoke and leave the vent 3/4 open.
thanx for your help in advance
Bub
This is my suggestion but I will yield to the others as there are many brisket experts on here and I'm not one of them. If I wanted to serve at 6 on Sunday evening, I would start the smoking at 6 on Saturday evening. Preheat your smoker to the highest heat(begin that at around 5:15) you can obtain and then place the brisket in. I would be looking to use a temp of around 225 to smoke/cook the brisket but when you open the door to put the brisket in, you're going to lose a ton of heat. When the heat starts coming back up, you can adjust your smoker to around 225. The reason I am suggesting you start at 6 on Saturday evening is a brisket can take a long time. If it gets finished early, you can FTC that that dude for several hours if necessary.
Others will be along with great advice. Listen to them. Mine is just a starting point. Hang in there Bub!
I am GOING to do this if it kills me. You guys are awesome Thanx.
I will keep ya up dated as I go stay tuned. YOU have NO idea how much of a challange this for me.
This all stems from trying brisket at Daves BBQ resturant in Bismark ND. I still DREAM about it. WHAT AN AWESOME MEAL.
With all yer help I know its going to be GREAT.
Bub
Quote from: bubtrauma on October 20, 2010, 09:08:58 AM
I am GOING to do this if it kills me. You guys are awesome Thanx.
I will keep ya up dated as I go stay tuned. YOU have NO idea how much of a challange this for me.
While it may seem daunting, it is much easier than you think. And as CRG says "you can't hurt it, it is already dead"
Bismark, ND ? Brisket ??? That would be a find!
I don't know what part of the country you are in, but that will likely have a big influence on what you can get. Here in brisket country (TX) a smallish whole packer brisket would be about 10 lbs, and that's a great size. When I was in CO this summer what they had as "whole packer briskets" were only the flats, but packer trimmed and cryopacked, and they came in about 5.5 lbs (no point).
If you have a good butcher talk to him/her. For your first I would suggest a whole packer brisket (flat and point),not trimmed, USDA Choice, and if they can get it (and you are willing to pay for it) Certified Angus.
KyNola has given you a good summary. At 225 °F it should take ~ 1 - 1.5 hrs /lb. As Pachanga has written, use IT as a guide to start checking for tenderness. As this is your first, poke a time or two in the 165 - 180 range so you know what not yet feels like, then when it does go tender you will probably recognize it. Two hours or more of FTC; I can hold 150+ °F in a good Igloo cooler with two big folded towels below and two more on top.
Do keep us posted. We love pics. In case you haven't seen it yet, here is a good reference on how to post pics in these forums.
http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768
Good smoking!
I am in Carberry Manitoba Canada.
I really don't know what I am getting frrom the butcher. I told him I wanted the flat of the brisket with about 3/8 inch of fat on the fat side. SOOOO I will find out on friday when it comes in. He said he can trim it when I come for it.
Bub
Well, did you get it, did you get it, did you get it. Good luck with this endeavour.
Well I got it Friday night its a 7lb, flat. I put the rub on and mustard slather on and put it in the fridge. If I want it for supper on Sunday I am thinking of starting it on Saturday around 8 pm and give it four hours of smoke and bring it in to the oven at 220 degrees and let it go till noon on sunday then let it rest till supper time. I bought a Bradley electronic probe so I will let it go till I get a 190 IT.......what do ya think. Am I on the right track.
Bub
Sounds pretty good to me. When it hits 190, FTC it. Wrap in foil, then a towel and put it in a cooler. It'll stay hot for 3 - 4 hrs.
Do ya think my start time is ok
Bub
Thanx a BUNCH guys I will keep ya posted and take a few peekchers ;D.
Bub
Bub,
I think your plan is a good one. I really like the idea of smoking it until midnight and then bringing it in the house to finish. Eliminates a lot of potential issues associated with an overnight run in the Bradley.
Looking forward to your pics.
Sounds like winning plan to me. At 7 lb it may well be done before you get to noon on Sunday, which is fine - put in FTC and let her coast. If you need to hold it more than ~ 4 hrs, you might want to take it out of FTC after 4 hrs, put it in a pan, cover with foil and hold at ~ 150-160 °F in a warming oven, if you can.
Oh NO now what, it is 6:30 am and I got up to look at the temp on my brisket in the oven and it reads 207 degrees. Just before I went to bed the temp in the oven was 200 so like amn idiot i thought maybe i would bump it up a little. I guess it went to 250 and I never stuck around to check it again. :o Now what is it ruined,
HELP Bub
Oh ya, I turned the oven down and now it is sitting at 200 for oven temp and the meat at 207.....
If the IT of the brisket is 207, take it out of the oven. Wrap it in foil, wrap in a towel and place in an empty cooler or empty microwave oven. Don't turn the microwave oven on!
Here's a thought. Before you remove the brisket from the oven, check the IT of it in several places to be certain the 207 is accurate. If your probe is in a fat pocket you're gettting an inaccurate temp reading.
Any pics?
Bub - I'm thinking about my first brisket for next weekend. Thanks for this post.... waiting with bated breath for the outcome.
Ruined ? I seriously doubt it. It may be a tad done, but it's likely just fine. Proceed as Ky suggested and look forward to some good brisket later today.
Ruined? NEVER!
The worst you got is some GREAT chopped beef!
I took IT temps all over and it was all around 200. the probe pushed in nice and easy. SOOOO maybe it going to be good. I am in the process of putting some pics up.
Bub
(http://i643.photobucket.com/albums/uu152/bubtrauma/BBQ/DSC00532.jpg)
My atempt to put rub on I also rubbed horseradish mustard on
(http://i643.photobucket.com/albums/uu152/bubtrauma/BBQ/DSC00534.jpg)
This is after being in the oven for 8 hours at about 250 which was alittle warm. I tested the oven for over 2 hours to keep the temp at 200 and so like an idiot i said i will just turn the temp up a little bit and go to bed. At 6:30 the IT was 207 and at 8:30 the IT's were anywhere from 198 to 206. So maybe it will be good yet. It was hard to transfer for the cooler part thing......
That LOOKS like a very nice Flat.
I like the thickness.
Looks like the butcher did you good.
Time will tell thanx for all everybodies support and help.
Bub
(http://i643.photobucket.com/albums/uu152/bubtrauma/BBQ/DSC00535.jpg)
Sorry for the view I asked the wife to take a pic and I thought she would have got a better end view. I would retake it but its ALL gone.....It was an incredible HIT it was hard to slice cuz it was so tender even though it had a 5.5 hour FTC. Wow I am just speech,,,,
See ? We told you so! ;D
Great work, bub! You have now gone where many fear to tread and done so with style and grace. Make notes -- your next one will be even better!
Heck Yeah... awesome job!!
Well done Bub!! See it wasn't as hard as you thought it would be!! Just think how easy the next one will be you've already removed the fear factor.
Ok you guys were r r r rrrright. ;D
That was hard to say.....lol
Sometimes I have to say that to my wife ........You were r r r rrrright Honey. 8)
Is this the same guy who had some weird thoughts of screwing it up?
You have done a fantastic job.
Just for your notes, try to cut a brisket against the grain and it will be even more tender.
Make a note of the way the meat grain is running before seasoning. Not all briskets get
cut straight across.
Pat yourself on the Back. Nice.
Quote from: classicrockgriller on October 24, 2010, 08:04:33 PM
Make a note of the way the meat grain is running before seasoning.
That's why I always take the "before" pic.
Nice job on the brisket!
Way to go Bub! You are now an old hand at this.