20# of brisket

[MPTubbs]

I have heard that the meat will not take on any more smoke once the IT hits 150*

In some spots I'm at 145* and others I'm at 155*. (I averaged the temps to get the 150*, sorry).

I'm thinking it will also give the bark a little more kick.

Would I be wrong with my thinking?

I'm a newbie and still trying to soak up all the valuable info all of you are giving.

I take the mass of info that is coming in and tweak it to "my style"....I don't have a style yet but I want one BAD!  ;)

(OK 10.5, I took alittle of your advice and took out 2 hours of pucks out of the mix).

[FLBentRider]

I was putting 8 hours of smoke on pork butts before I found this forum.

I dropped it back to 4 and really didn't notice a difference, except for I don't go through as many pucks.

But like you said - find your style!

Some swear by the mustard thing - I don't - and no one has ever refused my Q 'cause I didn't put mustard on it.

It's all good!

[MPTubbs]

It's people like you, CGR, 10.5, Pachanga, Nepa, Habanero and many other that are experts in this field.

I take all of your input to heart knowing I'm learning from the BEST!  ;)

Thanks guys and gals......you make this forum great!

[MPTubbs]

26 pounds after 25 hours and IT of 195*







Sliced about 1/2" thick and as usual cutting with a fork is no problem with a Bradley.
Very tender!

[classicrockgriller]

Dang it Tubbs, my mouth just filled with with saliva when I saw the last pic.

Great job!

[MPTubbs]

Thanks CRG!

Just tried some more after resting for 3 1/2  hours and still perfect.

Man am I full!  8)

How much weight gain can be expected after buying a Bradley?

[FLBentRider]

That looks great MPT!

[OU812]

Looks good Tubbs

I wasnt able to smoke anything this weekend, had things to do, but made some killer eggrolls with some brisket I had from my last smoke. Man that was good.

[MPTubbs]

Looks good Tubbs

I wasnt able to smoke anything this weekend, had things to do, but made some killer eggrolls with some brisket I had from my last smoke. Man that was good.

Well get your butt a smok'n soon!

I'm now off to Cabela's (out of hickory) and HyVee for .99 lbs. PORK BUTT! ;D

[Pachanga]

MPTubbs,

You are really turning out some nice looking smokes.

What is your interpretation of the difference between the mustard slather and the CT you used on these briskets?  The bark looks very similar.  Was the flavoring of the bark different?

Good luck and keep it smoking hot,

Pachanga

[MPTubbs]

MPTubbs,

You are really turning out some nice looking smokes.

What is your interpretation of the difference between the mustard slather and the CT you used on these briskets?  The bark looks very similar.  Was the flavoring of the bark different?

Good luck and keep it smoking hot,

Pachanga

Hi good buddy!

I like the mustard better than the CT.

It seamed to "bark" differently than mustard (maybe caramelised a little). ???

Had long stringy things coming from the top one to the top of the bottom one.

The wife said she liked the mustard one I did better than this one.

Maybe the CT holds more of the smoke also. Smoked the CT brisket 2 hours less than the last one. The smoke flavor was a little over powering.

It also had a taste I'm not use to.

Were from Nebraska so good old salt, pepper and garlic are what we are use to.

Oh by the way.....wife informed me that If I want her to eat my smoked brisket  "it will be done Pachanga's way from now on No more experimenting."

Now that's got to make you feel good!

All in all still a good smoke! ;)

[OU812]

Were from Nebraska so good old salt, pepper and garlic are what we are use to.

You got that right, with a little onion powder too.