1st Smoke with new digital Bradley Smoker

[pokeweed]

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:





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






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

[FLBentRider]

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!

[OU812]

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.

[classicrockgriller]

Well it sounds like all you need help with is resizing your pic so we can see that beast.

[pokeweed]

Oops!  Sorry - hope that looks better :-)

[pokeweed]

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. 

[OU812]

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?

[KevinG]

That's some good looking grub there. It's making me hungry and I've got 2 more hours before I can eat.

[pokeweed]

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.

[classicrockgriller]

Good Golly Miss Molly!

You did hit a Homerun!

Very nice.

Welcome to the Forum.

[OU812]

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.

[ronbeaux]

I'd hammer that!!! Good job.

[Tommy3Putts]

Welcome to the forum.  Great job on the brisket.  They're tough to do.  I should know they've been giving me fits lately.