Brisket for a crowd.

[MallardWacker]

NOT AT ALL...I'd be doing the same thing.  When you cut the "point" off, take your time and you will see a natural separation between the two pieces...It's really not that hard.  Also if this your first brisket don't worry how long it takes when it starts to plateau around 165-170 mark, depending on the piece of meat it could sit there for a while (a long while), resist the urge to open the smoker...This plateauing is needed to make the meat tender.  Like the stupid Gecko commercial  "YOU CAN DOO THIS".

Also my favorite brisket seasoning is fairly simple.  When it come to beef, my rule of thumb is that it needs to be flavored/seasoned more to the salt and pepper corner.  I use a good Italian Seasoning, it's nothing more than a lot of Salt, Pepper, Garlic, and miscellaneous other herbs.  Just my subjugated and lesser know comments on smoking.  Take it for whats it worth.  Have fun Bud...

[iceman]

Thanks there MW. I've done briskets but they have always been the flat. I know when they reach that 165 range it seems to stay there forever before the next temp rise. When that callogen starts to break down it causes a cooling effect according to my instructor at CISC. Do you use a mopping sauce on your briskets? I've always mopped mine to keep it moist but I'm all ears for any new ideas. Thanks again for the help my friend.

[MallardWacker]

..... Do you use a mopping sauce on your briskets? I've always mopped mine to keep it moist but I'm all ears for any new ideas.....

If you do a mop with the Bradley very often at all, the end result will a longer cooking time.  I actually leave mine alone...period and don't open the door till finished.  The BS does not lend itself to being opened a lot.  The biggest thing you can do to keep it moist, IMO, is too watch your internals and FTC for at least 1-2hrs.  That has been the biggest factor in keeping it moist and making it slice-able but fork tender.

BigSmoker is king of the Brisket in my book, if he chimes in...take it to the bank.  I'd follow him on what he says.

[BigSmoker]

Never used a mop sauce with the Bradley.  It holds the moisture in well enough that a mop is not needed IMO.  Sounds like you have things under control ;).

MW is your Avatar picture Captain Kangaroo?

[iceman]

Thanks for the help guys. I guess I'll leave them alone. I don't use a Bradley (just the generator) and will be doing 8 at once so keeping the door shut makes sense. I'm getting hungry already. :P

[MallardWacker]

.....
MW is your Avatar picture Captain Kangaroo?...

Smoke you are showing your age.

[iceman]

Where's Mr. Green Jeans MW? ::)

[MallardWacker]

I actually thought of that...I haven't really went and looked for one...This pic is kind of weird enough to make people pause a little AND if you are old enough you will figure it out.

[icerat4]

Captian kangaroo  ;D I loved that show. clutch cargo and hiji.Garfield goose and then the ray raynor show.All classics Yes a trip down memory lane.LOL :D DONT forget bob bell AS BOZO. :P

[iceman]

Bassman. How much brisket will your rub mix cover? I am doing 8 briskets at about 13 / 15 pounds each.

[Bassman]

Iceman,
If I remember correctly it makes aprrox. 2 &1/2 to 3 cups. I totally covered one and had some to store for later use. I would say 1 batch would be adequate for 2 briskets. So if you times the recipe by 4 you should have plenty. It never hurts to have some on hand to throw on a burger for the grill ;D

[iceman]

Thanks Bassman. I'll rub them Friday morning early and toss them in the fridge. Friday night into the smoker and they should be ready mid Saturday. I'll FTC for a couple of hours then into the refer for a day or two then slice thin and vac pack with a little juice or beef broth.