brisket success story

[TonyI]

I've owned my bradley for about 1 year now and I finally got to smoke my first brisket this past weekend.  It was very successful and I just wanted to share my experience.  I purchased a whole brisket (point and flat).  It was 15 lbs and pretty darn big.  I trimmed up some of the fat and probably took off close to 1 lb by doing so.  I placed a dry rub consisting of salt, pepper, garlic powder, paprika, and brown sugar on it.  My smoke of choice was about 80% hickory with maybe 20% mesquite.  I put the brisket in at 2pm on Saturday (point side up)  with the temp set at 220.  Even though I preheated the bradley, the temp dropped down below 150 and stayed there for almost 2 hours.  I assume that was probably due to the large size of the cold brisket.  Once the temp got back into the 220 range I kept it there for the remainder of the day.  At about the 6 hour mark I shut down the smoke.  I refilled the water pan that night at 11pm before I went to bed and checked the meat temp at that time.  It was at 160.  The next morning the temp was up to 180 which surprised me because it was only at the 17 hour mark.  I figured it would take every bit of 20 + hours to reach 180.  I continued to leave it in the smoker for 3 more hours with the bradley temp no higher than 200.  At 10 am I pulled the brisket out and the meat temp was still about 184.  I wrapped it in foil and let it sit for 2 more hours.  When I sliced it, I simply sliced through the point and flat and had no problem.  The meat consistency was very tender and able to be sliced while being on the edge of crumbling.  For me that is perfect.  I refrigerated it in a roaster pan and reheated it slowly later that afternoon to serve.  I was serving about 16 adults and many more children.  Almost the entire 15 lb brisket was consumed.  Everyone loved it. 
    It seems that brisket is one of the most intimidating meats and cofusing meats for people to try. I just wanted to share my experience with others and let everyone know that it really was easy, it just takes patience.  No aging the meat, marinating, basting or anthing else was needed other than what I described above, and it turned out great.  Anyhow that's just my 2cents worth.   Thanks for reading,
Tony I

[icerat4]

Good man. ;D

[owrstrich]

ton...

i am a brisket fiend in need of a fix... after reading your brisket post im gonna have to go down to notorious daves to get well...

you gotta eat...

owrstrich