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Smokin' Brisket....on a Rainy Day!

Started by SouthernSmoked, September 20, 2011, 08:52:24 PM

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SouthernSmoked

I had a couple of brisket flats that I was going to make Pastrami out of but since I won't be home this weekend to enjoy I decided to make a Texas style brisket.



I started with a small Brisket Flat, Spicy Brown Mustard and John Henry's Texas Brisket Rub.



Rub the mustard in thoroughly...



Then apply a liberal amount of rub.



I turned my Bradley on and started to build a fire inside my Bradley Smoke Adapter.



After the cabinet reached 250f I placed the Brisket inside my Bradley 6 Rack.





After 2 hours of smoke I place the probe of my Digital Thermometer in the brisket.

After 4 hours of smoke and 11 inside my smoker the brisket reached 188f. I pulled and wrapped in foil, several layers, then placed inside my house oven at 170f for 2 1/2 hours.



At the end of the 2 1/2 hours I pulled out of and...



unwrapped.



I allowed the brisket to rest for 15 minutes.



Trimmed the fat cap before slicing.







Grab a plate and Enjoy!



Let's Eat!!
SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
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(2) Bradley Cold Smoke Attachment
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mnmike

Hey do you get a better smoke flavor useing chunks and charcoal vs useing pucks have always wonderd about that? Nice looking brisket BTW

classicrockgriller

 :o  :o :o :o :o :o

BOING! TILT!

Too Kewl.  8)

muebe

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squirtthecat


KyNola

WHOA!  That is some good looking brisket.  Good thing they don't judge briskets at Paducah's BBQ Fest because you just posted the winning entry.

Tenpoint5

Thats a good looking brisket Mark. be good for some traveling Sammies I would bet.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

SouthernSmoked

Quote from: Tenpoint5 on September 21, 2011, 07:56:48 AM
Thats a good looking brisket Mark. be good for some traveling Sammies I would bet.

Mmmmmmmmmm....

Brisket Sammies!!

Quote from: mnmike on September 20, 2011, 09:40:45 PM
Hey do you get a better smoke flavor useing chunks and charcoal vs useing pucks have always wonderd about that? Nice looking brisket BTW

I personally think that Bradley has something with their slogan...."Savor the Flavor"

I use both.... wood chips or chunks for the eye candy but I add Bradley pucks to add flavor to each smoke.

I'm a true believer in the Bradley Pucks.
SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

mikecorn.1

Nice looking brisket.


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Mike

hal4uk

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