Brisket questions

[Max]

I've done a lot of reading here on smoking brisket in the Bradley. Such an impressive amount of information and shared knowledge posted by contributing board members, it's really great! I have not yet done a brisket myself. I plan on cooking one next weekend. At first I was planning on getting a packer's cut, but that plan has changed. I was able to get a 10 lb brisket flat, that still has the cap of fat on top. The fat has been trimmed a little but there is a good 1/8" or more blanket of fat on the top covering the whole brisket.

For this particular meal I'm preparing, I am NOT going for the traditional Texas style BBQ brisket. I'm looking to get more of a braised brisket, just doing it in the Bradley with a mild amount of smoke to add a bit to the flavor. I know, I know... not a true authentic BBQ brisket. I'll do one of those some day. But the mission here is something half way between BBQ and a roast. Picture it next to mashed potatoes.

I'll give it a light dry-rub the night before. My plan is to put a 9" x 11" pan with apple juice and sliced onions 1 rack below the brisket. Going to put the brisket fat side up. Now my question is, to foil or not to foil? (Boat it.) Part of me thinks no boat needed because the Bradley holds moisture very well, and with that big water pan in there I'll be ok. Other part of me says boating it will give me a solid safety net, and since I'm not aiming for a true BBQ brisket I really can think of any reason NOT to boat it.

What cabin temp do you think I should shoot for in the smoker, 205?

I know I could just as well do all this in the oven. But how much fun would that be?

[squirtthecat]

I've had very good luck with an 'open boat' (brisket fat side up in pan full of braise), but no foil on top.

This wasn't done in a Bradley, but there is no reason why it wouldn't work.

Post:

http://forum.bradleysmoker.com/index.php?topic=14882.0

PS, I used 8lb flats, slightly trimmed.

[Max]

Thanks Squirt! Your post is exactly what I was looking for.

[Max]

Oh, and I noticed the plastic container from Italian beef. I live in New York and people here don't know what a Chicago style Italian Beef is. But I have family in Chicago and I can tell you getting an Italian Beef sandwich is the FIRST thing I do after landing at O'Hare. Well of course there is the hot dog with "the works" too!

I think I'm going to start making my own giardiniera.

You know, two years ago my mom went to Chicago without me. A couple days later this showed up at my door from UPS:
Packed in dry ice Italian beef deluxe package. http://www.portillos.com/store/item.asp?ITEM_ID=9&DEPARTMENT_ID=25

[squirtthecat]

Oh, and I noticed the plastic container from Italian beef. I live in New York and people here don't know what a Chicago style Italian Beef is. But I have family in Chicago and I can tell you getting an Italian Beef sandwich is the FIRST thing I do after landing at O'Hare. Well of course there is the hot dog with "the works" too!

I think I'm going to start making my own giardiniera.

You know, two years ago my mom went to Chicago without me. A couple days later this showed up at my door from UPS:
Packed in dry ice Italian beef deluxe package. http://www.portillos.com/store/item.asp?ITEM_ID=9&DEPARTMENT_ID=25

And the horror on their face if they order one and say yes to have it 'dipped'.   That makes for one messy lunch!

There is a place down from my office opened by 2 brothers from Chicago.  Very authentic Italian beef sandwiches, true Chicago style dogs (don't put ketchup on it or risk a severe beating), gyros, etc.  

If I ate there every day, I'd weigh 400 pounds...

[edit]

Here is a hot Giardiniera recipe.
And another variation with pictures.