Brisket excitement!

[ChubbyBadnews]

Yes Scud.. Ireland forever.... That is until I get a pain in my arse with the 24/7 crappy weather and decide to go on holidays for a few weeks..lol

[ChubbyBadnews]

Photobucket back online :)


First couple of hours:




4 hours later and the heat has really fallen off:


getting the heat back:


''Is it done yet''


Back to 260'F


A sneaky pinch


Another 3 or so hours I reckon

[Caneyscud]

Ohhhhhhh....................(fainted at the sight of perfection)

[squirtthecat]

Looking good!

I do hope you don't have to go to work in the morning......     ;)

[ChubbyBadnews]

No work tomorrow..YUUSSSSSS!!!!

Have to say it's been really nice getting to know my Webber bbq and what it can do via indirect heat.

[classicrockgriller]

All the grils are prettier after a few beers.

[TedEbear]

Also, from the piece I just pulled you can really notice the smoke ring on the meat. compared to the Bradley, which didn't really have any.

I wonder why that is? Must be something to do with the pucks?

Why can't I get a smoke ring, while I'm smoking meat in the Bradley Smoker?

[ChubbyBadnews]

lol @ CRG!

Think both myself and the brisket are pretty much done  ;)

Internal temp of 195F
I really thought that the lack of a mopping the brisket that it would just dry out and burn so, I
was kinda of worried about the burnt bits tasting unpleasant but to my surprise it didn't have that nasty carbon taste at all. Even when I pinched at bit off that was pretty much all bark. That last sentence sounds a bit rude..lol

 

[ChubbyBadnews]

Also, from the piece I just pulled you can really notice the smoke ring on the meat. compared to the Bradley, which didn't really have any.

I wonder why that is? Must be something to do with the pucks?

Why can't I get a smoke ring, while I'm smoking meat in the Bradley Smoker?

Nice one fella :)

[Pachanga]

That is a fine looking smoke.

The bark usually doesn't come on strong till neat the end on my smokes;  yours looks great and it sounds like the taste proves it up.

Yes, without awkward additions, a smoke ring is not to be seen in the Bradley, but that does not affect the taste.

Nice recovery but don't give up on the Bradley.  When you get it fired up, you can take off to "catch a ball game and have a few tasty pints" without fear; just leave those good looking hounds in charge and preferably someone to make sure nothing crazy happens.  Any smoker left unattended should be away from other combustibles anyway.

Looks like you are in for a tasty and well deserved barbeque.

My cowboy hat is off to you, Sir.

Good luck and slow smoking,

Pachanga

[ChubbyBadnews]

Am very happy with the results. Once again the advice and tips picked up from this forum made all the difference.

Defo won't be giving up on the Bradley. As much as I enjoyed smoking on the bbq, the ease of the DBS is great.

Although I have spent the day thinking of what to do next on the bbq  :-\

Thanks for the help, folks  :)

[squirtthecat]

You can always cold smoke in the DBS, and finish on the Weber.     That would be perfect method for chicken, or steaks, or pork chops..