Been a while since I've used the Bradley for something other than Sausage.
Started with a 11lb Brisket and took the point off to be used later.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12139.jpg)
Injected it with Woody's Cooking Sauce with my new injector.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12140.jpg)
Slathered the brisket with some of the sauce and coated with John Henry's Pecan Rub.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12158.jpg)
Ready for the smoker.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12144.jpg)
De-frosted a 11 lb Butt from the Butt vault.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12145.jpg)
Using the Cajun Cowboy Rub from wyodude. Thanks again.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12148.jpg)
Injected it with Cajun Injectors "Creole Garlic"
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12146.jpg)
Played some "Tick Tack Toe" with a knife on both sides.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12149.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12150.jpg)
Ready for the Smoker
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12151.jpg)
More later ...........
what time is dinner going to be?
Oh the flavors!
Looking good to me! ;D
QuotePlayed some "Tick Tack Toe" with a knife on both sides.
That's a new one for me, what does it do?
Rib Rack #1 Billy Bob Que "Memphis Rib Rub" .... Thanks SouthernSmokes
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12152.jpg)
Rib Rack #2 "Bama Black Powder" & "Bama Red Powder"... Thanks Gus
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12155.jpg)
The gunpowder had a name, but the red stuff didn't so I gave them both new names. ;D
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12157.jpg)
Some split sausage
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12161.jpg)
With with 2/1 Pecan/Hickory 6 hours of smoke cabinet temp of 235*
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12154.jpg)
Some pics a couple hours into the smoke.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12162.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12163.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12164.jpg)
Quote from: Smokin Soon on February 11, 2011, 04:56:42 PM
QuotePlayed some "Tick Tack Toe" with a knife on both sides.
That's a new one for me, what does it do?
On the fat cap side, it helps the seasonging down in the meat some.
Plus you don't have to erase the board when the tictacktoe is over. ;D
Was wondering when you were going to show the Bradley some love again. I will be there about 6:00 PM tomorrow. Need anything?
Been using the Bradley, but mainly for sausage here lately.
You coming this way?
Nice looking load of meat Sonny. You gonna stay up all night and babysit that brisket and butt?
Looks good Sonny. As usual, lots of 'stuff'. Glad to hear you're back in the Bradley again.
Quote from: KyNola on February 11, 2011, 06:16:38 PM
Nice looking load of meat Sonny. You gonna stay up all night and babysit that brisket and butt?
Probably ;D
Quote from: ArnieM on February 11, 2011, 06:17:17 PM
Looks good Sonny. As usual, lots of 'stuff'. Glad to hear you're back in the Bradley again.
Good to see you out and about.
Sausage is done.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12187.jpg)
Since that left some empty space, I had to fill it up.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12188.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12189.jpg)
George's Old Time Seasoning
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12190.jpg)
Williams Rib Tickler
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12191.jpg)
Gonna add two hours of smoke and take the chops off and finish on the SRG.
DANG CRG!!!!!...it looks like you're gonna feed an entire army platoon :o
Now what a great day at your house ;D
I was inviting myself over for dinner
Lookkin good from here!
You got me a cravin some ribs but I gots none. :'(
Show us your butt! :)
Nice load of meat you got smoking. Did you use the extra heat element in this smoke at all or just the single? If you did use the extra element can you share how and when you did. Thanks.
Quote from: KyNola on February 12, 2011, 07:47:53 AM
Show us your butt! :)
:o
Be careful what you ask for. ;) ;D
Quote from: jiggerjams on February 12, 2011, 08:12:13 AM
Nice load of meat you got smoking. Did you use the extra heat element in this smoke at all or just the single? If you did use the extra element can you share how and when you did. Thanks.
I used the 6 rack and it is dualed and both elements are on constant.
I let the pid control them.
Finish Shots on some.
Pork Chops finished on the SRG
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12200.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12201.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12202.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12203.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12205.jpg)
The Butt going into FTM
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12209.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12210.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12211.jpg)
The Ribs I used an award winning sauce by Ole Ray's and set the sauce on the SRG.
http://www.olerayssauces.com/ (Click on awards/news)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12208.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12192.jpg)
Bama Black and Red Powder
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12194.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12195.jpg)
Billy Bob's Rib Rub
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12196.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12197.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12198.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12199.jpg)
WOW Awesome
Forgot to post pics of the Brisket going into FTM.
Don't think I will have to worry about it being dry.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12212.jpg)
NICE ;D
Brisket all sliced up.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12215.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12216.jpg)
That is like Cow Candy.
Daaaaaaaaaaaaaaaamn!!!!!
Now I REALLY want some ribs.
N that brisket looks grrrrrrrrrrrrrrrreat!!
I'm impressed Sonny, thats some serious smokin, Love all the pictures :) . I so wanted to do some polish sausage today but having a wind storm and rain :'(
Dang Sonny that's one great load of goodies.
I'd hammer that!!
Sent from my HTC Glacier using Tapatalk
well what else can be said? Mighty fine indeed!
Pulled Pork. Got to say this was one of the best Butts I've done.
The seasoning from the injection and the cajun spice crust made
this Butt a winner.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12217.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12218.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12219.jpg)
everything looks good, but that brisket is something else. Looks very moist. Wish mine would come out that moist. Good job Sonny.
Thanks for all the kind words. I got to say this was
a crazy smoke. The butt was so big, things above it
had a hard time getting done. The butt got done before
the Brisket. ?????? The ribs were 12 hours plus. But in
the end ......... everything turned out GREAT. Kids will
be happy when they get their share of this.
Really nice Sonny! The ribs looked great and the brisket..........OMG!
It never ceases to amaze me what you pump out of your Bradley smokers. This is reminiscent of the Mother Load.
I doubt it gets any better than this - Looks like prefection across the board, Sonny !
I think I need to borrow Ronbeaux's HAMMER and pay you a visit.
Yessir, that is a very hammer-lish-ous looking load -- all of it!
Absolutely a number 10 on that one Sonny!!!!
Simply outstanding CRG. Is that a record amount of meat smoked in one day? :o You are a vegetarians worst nightmare :D
Quote from: muebe on February 13, 2011, 05:42:14 PM
Simply outstanding CRG. Is that a record amount of meat smoked in one day? :o You are a vegetarians worst nightmare :D
muebe, check this out. that was a blast!
http://forum.bradleysmoker.com/index.php?topic=15586.0
CRG....wow! What was the total weight of meat in that 6 rack? :o
My 6 racker is an 18 racker and my 4 racker is a 12 racker.
I hook the 4 to the 6 and eneded up with 14 racks of food using the same smoke generator.
Weight of food? I really don't know.