Hi Everyone!

[SSF_Smoker]

Hello from San Francisco!

My Original Bradley Smoker Arrived earlier this week and has been seasoned and is ready to go. Unfortunately rain is forecast for the entire weekend so I won't be able to attempt my inaugural smoke any time soon.

I'm a total newbie, and would appreciate any suggestions and advice.

For my first smoke, I'd like to do a brisket.  If any of you can point me to a really good recipe, I would truly appreciate it.  For now I plan to follow the following: 

http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/oklahoma-joes-smoked-brisket-flat-recipe/index.html

A newbie question for you guys...will the brisket need to be smoked for the entire time?  If I am cooking for say, 7 hours, do i need to smoke for the entire 7 hours?  Or only for a portion of it?  Thanks in advance!!!

[GusRobin]

I would smoke 3-4 hours. Here is a link to a recipe section that has a couple of brisket recipes.
http://www.susanminor.org/forums/showthread.php?532-Brisket-Pachanga

Here is the link to the recipe site:
http://www.susanminor.org/forums/index.php

How big is your brisket and is it a flat or a full packer. I have done 14 lb briskets that have taken 22-23 hours. aaaaabut you should go by IT (internal temp) rather than time. Also allow a couple hours of FTC time (Foil, wrap in a Towel, and put in a Cooler (no ice, just a room temp or warmer cooler).

[RossP]

Welcome to our little piece of paradise.
I will other weigh in on brisket. You will get lots
of advise here.

Ross

[FLBentRider]

W E L C O M E  to the Forum SSF_Smoker!

Make sure you keep the vent open.

You want a brisket with a fat cap on it, not a "market trimmed" one.

[KyNola]

Welcome SSF!  My guess is depending on how much your brisket weighs it will most likely take longer than 7-8 hours.  As for the smoking time, the others have you covered, about 3-4 hours.  The smoke produced by a Bradley is a much purer, concentrated smoke. Hence, you don't need as long of a smoke period.

Enjoy my friend.  Undertaking a brisket for your first smoke is admirable and ambitious.

Take pics and show us your results.

KyNola

[ArnieM]

Hi SSF and welcome to the forum.  We like pics.  :D

[beefmann]

hi ssf and welcome to the forum

[smoker pete]

Welcome to the forum SSF.  I'm also getting the same moisture as I live about 75 miles East of SF.  I take it you don't have a covered patio.  Good luck on your brisket.

[Smokin Soon]

Welcome SSF! Good to have another Bay Area guy in the mix! I'm just across the Bay in Union City. If Ya get into a bind on something, just email or pm me. Stock up on bisquettes, cause there are none to be found here!

[SouthernSmoked]

Congratulations on your purchase and welcome to the forum...Enjoy!

http://www.susanminor.org

Remember we like pic's!!

[jimmyb]

I just did my first smoke and the smoker did not appear to get up to temperature. Even after following some excellent advice here on the forum loke
1. Keep the vent open
2. Fill the water pan with boiling water
3. Make sure you bring the meat up to room temp before adding it to the smoker
4. Add foil wrapped bricks in the smoker to help recovery time

So even after all of that it dedn't seem to get up to temp. Only after that did I read that you should not follow the door temperature gauge. You should have an additional probe taking the temp near the bottom of the smoker below the meat. I had two racks of ribs and the door temp was above them so it was reading much cooler.   

[SSF_Smoker]

And quite successful, if you ask me!  Everyone loved it and I received positive compliments!  Also made one for Thanksgiving and received the same accolades!

Lesson learned....it DOES take time.  I noticed that once it hit 140 deg, it took FOREVER to hit 190.  Was getting a bit impatient, and kept upping the temp and then bringing it down.  Learned to just leave it alone.

Anyone out there have a good recipe for smoked turkey or perhaps another brisket recipe (different from your typical rub)?

Posting pics soon.....

[DTAggie]

Welcome SSF,

Glad your first briskets were good.  I have settled on a simple salt and pepper rub from a Texas legend BBQ joint - Louie Mueller in Taylor, Tx.  It is 1 part salt and 9 parts coarse ground black pepper.  I use Kosher salt.  Then apply your smoke.  My clan likes a good smoke flavor so it is at least 6 hours of either Hickory, Pecan, Oak or Mesquite.  They are all hits in my house.

I stop at 182 to 185 IT* then FTC.