Brisket and the Bradley what a comdination

[Texas Tom]

Well all I can say is what a machine. This was the third Brisket that I have ever cooked and it was fantastic. Here are the details of the cook.

I purchased a 7lb Brisket from the local market. (all natural and the branding was Choice)
The night before I cleaned up the Brisket (washed it and dried it with paper towels) I then rubbed the Brisket with yellow mustard both sides.
I then put a very liberal coating of my favorite dry rub. I then wrapped the Brisket up in foil loosely and put back in the ice box.

The morning of the cook I took the Brisket out of the ice box and let come up to room temp. At the same time I turned on the Bradley and let come up to temp. When the Bradley was at the 225 degree range and had been there for about 20 min I decided to put the Brisket on.

On the top rack I put a package of smoked bacon across the entire rack. On the second to top rack I put the Brisket. I hit the Brisket with 4.5 hrs of smoke (combination of Hickory and Maple, one Hickory one Maple and so on for 4.5 hrs.)
Half way through the cook (about 5hrs) I changed the water bowl and sprayed the Brisket down with an apple juice and water mixture. I then shut the door and didn't touch it. The Brisket did plateau at 165 degrees for about 1.5 hrs and then started to climb again after that. I took the Brisket off at 182 degrees and wrapped with heavy duty foil and then in a towel and put in a cold oven. (The total time for the cook was 10hrs.)
I let it stand for about 1.0 hrs wrapped in foil and towel. I cut half of the Brisket into burnt ends and the other half sliced for sandwiches. I gave about half of slices of heaven to my neighbor and told him this was done on a Bradley. He could not believe it all.

This was absolutely the best I have had in years. I am a transplant down here in Texas originally from KC and all I have to say this was something the boys back home would say now that is BBQ.

Since the cook on Friday my neighbor has gone out and purchased a Bradley. Now if that doesn't' say something I don't know what will.

Tom

[iceman]

I just love it when a plan comes together ;D Welcome Tom. Ya done yer self proud ;)

[Oldman]

Good to hear how it worked out for you. Glad for your neighbor as well.

Olds

[manxman]

Nice story TT....... well done.  :)

[owrstrich]

sonny bryan would be proud...

[West Coast Kansan]

T Tom, too bad about having to relocate, i can relate.  At least your a little closer to the true center of the universe than the west coast.

[MallardWacker]

WELCOME TT!,

I then shut the door and didn't touch it.... I took the Brisket off at 182 degrees and wrapped with heavy duty foil and then in a towel and put in a cold oven.

TOM, right there is where you hit the home run, you get an A on your final exam.  If I could only tell two things about smoking a brisket, that it is it in a nutshell.  The only difference is that I would of used a cooler instead of an oven...but like they say don't mess with success.

Hay don't make yourself a stranger.