Brisket

RockchalkJayhawk08 · January 30, 2009, 06:15:50 PM

I am fairly new at using my Bradley so please bear with me boys...I have smoked probably about 10 to 15 slabs of 'baby back' ribs, but nothing else and every slab came out PERFECT...Tomorrow morning I'm going to try a 4lb. brisket and need to know how long and what's the best way to do it. I have rubbed the brisket down with my favorite dry rub and it's in the fridge getting yummy all night long. We would like to eat around 5 pm so if this small piece of meat needs to be finished off in the oven please include it's time and temperature.

Also it's winter here in KC, but tomorrow is going to reach about 58 degrees and I just can't wait until spring to fire up my Bradley so I guess you need to factor in the weather....My unit is on my screened in porch so there is literally no wind. ???

all your help ASAP would really be appreciated.

www.PapaMikeT.com

Smoking Duck · January 30, 2009, 06:31:54 PM

Jayhawk,

I'd figure on about 1-1.5 hours per pound when smoking at 210F. Take it to 190F and enjoy. Weather should not be a factor at all unless you're opening the door alot. Also, do a search on brisket. Some fols will boat them and some won't. It's up to you.

Good luck,

SD

westexasmoker · January 30, 2009, 07:02:59 PM

Welcome to the forum Jayhawk!

I think SD has got ya covered, 1 hour to 1.5 per pound...I've not done one that small, but low and slow is the key, and boat or not to boat is just how ya want to do it! I'd say go with about 2-4 hours smoke then into the oven, and as duck said hit 190-200 pull and FTC!

C

Habanero Smoker · January 31, 2009, 01:40:47 AM

Hi Jayhawk;

Welcome to the forum.

This link is useful to anyone using the Bradley to smoke/cook a brisket.
WTS Brisket

commonsense · January 31, 2009, 06:52:09 AM

Do you have to FTC or can you eat it when its done?

I'm doing a brisket next week too.

Thanks,

Commonsense

HCT · January 31, 2009, 09:41:45 AM

Rock, welcome to the forum. Sounds like you have those ribs down pat. :)

Smoking Duck · January 31, 2009, 09:51:43 AM

Quote from: commonsense on January 31, 2009, 06:52:09 AM
Do you have to FTC or can you eat it when its done?

I'm doing a brisket next week too.

Thanks,

Commonsense

You don't have to FTC it, but I like it better when I do. At the very minimum, one should let it rest for at least 30 minutes, but that's just my opinion.

westexasmoker · January 31, 2009, 10:03:42 AM

The duckster is correct...FTC will just make it better! I like to go 3-4 hours at least, it'll pull its juice back into the meat!

C