Brisket Ideas Anyone

Indy · February 03, 2005, 04:35:07 AM

I'm just got a Bradley for Christmas from my wife, and I'm still just learning the ropes. So far so good though, I've been very happy (as has my wife!)with my results and I haven't managed to burn the house down yet.

Anyway, my question... I've had awesome smoked brisket in Texas a time or two, and I'd like to find out how to make it myself. I haven't seen that many recipes for brisket, and I don't want to just "wing it" and risk turning a beautiful brisket into a baseball mitt. Does anyone have any recomendations?

nsxbill · February 03, 2005, 04:49:15 AM

Hi Indy,

I think if you do a search for brisket, you will be overwhelmed with recipes. I personally marinade mine in Wishbone Italian dressing and when it comes out of 24 hours in the fridge, I dust with a spicy rub (lightly), and smoke four hours with vent open about 1/4 and change water at 4 hour mark. Usually plan for 10 to 12 hrs of heat without smoke for remainder of cook. I set box temp at 210° and cook to 185°-190° and then out into saran, foil and a heavy towel and in a coleman cooler for another 2 hrs until I even think about cutting the first slice. Don't peek after first 4 hours until your thermometer says it has reached proper meat temp. Invest in remote thermometer. It is worth it.

Bill

jaeger · February 03, 2005, 05:50:35 AM

Indy,
Welcome to the forum. My wife (and daughter) are always very enthusiastic when I plan on smoking. She is also willing to help out with the prep or watch the smoker if I am working during part of the smoke. It has really turned into a sort of hobby for us.
In addition to Bill's comments, which are proven over and over again with many type cuts of meats, I would strongly suggest a remote thermometer so you don't have to open the door, plus it takes the guess work out. You will know how close you are to being done when you are involved in a long cook/smoke.
One other thing that you will find that almost everyone here will agree with, is to get a copy of "Smoke and Spice" by the Jamisons. Be sure to get the newest version. It has techniques, recipes including rubs and marinades and more. A definite must!!!

Good luck with the brisket.

Doug

Habanero Smoker · February 03, 2005, 06:15:16 AM

As Bill stated, there are a lot of recipes and instructions on smoking brisket on this forum. I have done several in the Bradley, and learned most of my techniques reading posts on this forum. If you are having trouble locating information in this forum you can go to this site, http://www.virtualweberbullet.com/brisket2.html .

I have used different rubs, but my favorite it just 1/8 C. Kosher Salt, 1/8 C. Freshly Ground Black Pepper, 1 Tbs. Onion Powder, and 1 Tbs. Garlic Powder.

MallardWacker · February 03, 2005, 01:56:29 PM

Indy,

Just a couple of suggestions for your first brisket, IT IS very possible NOT to make your piece of meat into leather.

Keep it simple.

First: Season with something simple like what Hab or Bill said, I use an Italian Seasoning called Cavender's(heavy on salt~pepper and Garlic)do it the night before.

Second: Pull your meat out of the fridge and let set, then preheat the BS for a least an hour to about 250.

Third: Put your remote thermometer in and place on either of the top two racks. Put in 4hrs of smoke of your choice and cook at 225. I have found Pecan or Apple to be the best.

Fourth: Let that puppy cook till an internal of 185. This will take a while, the meat will hang between 160 and 170 for quite a long time, don't worry, just wait till it gets to 185.

Fifth: Don't go on with out doing this. FTC, basically it's double wrapping the meat in foil, then wrapping in a towel, then placing it in a cooler for two hours. This will make a big difference.

Other things: leave the vent open to 1/4 to 1/3

Also do a search under BigSmoker and Brisket, he's kind of the brisket king around here.

HTH

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Indy · February 03, 2005, 03:37:21 PM

Thanks to all. I'm going to give this a try this weekend, and all of your advice (and new advice coming in!) will be taken into account.

As for the remote thermometer. Does anyone have a recommended brand/style or a website link (it might even be available through Bradley, I haven't checked).

By the way, (PETA Sucks!) . Maybe you don't realize what PETA stands for "People-Eating-Tasty-Animals"

Ray

tsquared · February 03, 2005, 04:04:10 PM

Many people on this board use the Maverick ET-73 remote thermometer. Kitchengadgets has it.Do a search on Maverick ET-73 and you'll get several places. I know it't alot easier to get in the US than in Canada. Cost is about $40 US. Hope you enjoy your brisket--you'll be a hero!
Tom

MallardWacker · February 03, 2005, 05:43:48 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Indy
 By the way, (PETA Sucks!) . Maybe you don't realize what PETA stands for "People-Eating-Tasty-Animals"
<hr height="1" noshade id="quote"></blockquote id="quote">

Not on my Duck Hunting forums....LOL[:D]

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Chez Bubba · February 04, 2005, 01:54:12 AM

Ray,

Welcome to the forum. If you haven't perused through the backlogs of posts yet, we put on a cook every year the Saturday before the 500 in the Coke lot. You'd be more than welcome to stop by, or for that matter, pack up your smoker & show off your talent.

We give the food away, as long as they make a donation to BriansWish. If you wanted to cook, we'd buy the meat and wood and beer and....

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Indy · February 04, 2005, 05:18:42 AM

Chez Bubba,

Your Indy 500 event sounds interesting. Cooking is a major hobby of mine, and I might be interested in trying my hand smoking at the 500. I could even bring my SS BS. What would I need to do to get involved.

Ray

owrstrich · February 04, 2005, 02:57:09 PM

"what would i need to do to get involved"

i suggest calling liquors unlimited at 3172995311 at 3355 high school rd and reserving 3 kegs... 1 for thurs... 1 for fri... 1 for sat...

then i would take a close look at...

http://campandbrew.com/cb/gallery2004/default.asp

more without prejudice later...

owrstrich

Habanero Smoker · February 04, 2005, 10:52:29 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Chez Bubba
 

Welcome to the forum. If you haven't perused through the backlogs of posts yet, we put on a cook every year the Saturday before the 500 in the Coke lot.
Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<hr height="1" noshade id="quote"></blockquote id="quote">
Kirk,
How do you power you BS when you are in the "field"? Do you just use a power converter that plugs into your lighter socket of your vehicle? If so, what wattage do you use?

Chez Bubba · February 05, 2005, 01:21:34 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by owrstrich
 "what would i need to do to get involved"

i suggest calling liquors unlimited at 3172995311 at 3355 high school rd and reserving 3 kegs... 1 for thurs... 1 for fri... 1 for sat...

then i would take a close look at...

http://campandbrew.com/cb/gallery2004/default.asp

more without prejudice later...

owrstrich
<hr height="1" noshade id="quote"></blockquote id="quote">[:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D][:D]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Chez Bubba · February 05, 2005, 01:32:12 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Indy
 Chez Bubba,

Your Indy 500 event sounds interesting. Cooking is a major hobby of mine, and I might be interested in trying my hand smoking at the 500. I could even bring my SS BS. What would I need to do to get involved.

Ray
<hr height="1" noshade id="quote"></blockquote id="quote">Ray, just email me, I can give you the particulars. But I must warn you, we're there to have fun, not put on a cooking demonstration![:D][;)] It's a great time.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Chez Bubba · February 05, 2005, 01:37:10 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Habanero Smoker
 
Kirk,
How do you power you BS when you are in the "field"? Do you just use a power converter that plugs into your lighter socket of your vehicle? If so, what wattage do you use?
<hr height="1" noshade id="quote"></blockquote id="quote">The rental motorhome has a 7500W generator that last year powered 4 units no problem. I think the Bradley would suck dry your battery in about 5 minutes.

When not cooking, the generator powers the projection TV system onto the side of the unit for showing movies.[;)]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?