Brisket is Ready!!!!

HawkeyeSmokes · July 25, 2009, 03:31:36 PM

Well I just got done smoking my 1st whole brisket. It was 12 lbs and got it at Sam's on the way home from work Thursday. Rubbed it up good that night and in the fridge until 3 pm Friday. Got the Bradley heating up then and started smoking at 4. Smoked 4 hrs 40 min with oak and boated it at 9 then into the oven until 1:30 this afternoon. FTC until 3 and it's time to eat.

Coming to room temp

Into the Bradley

After 5 hours in the Bradley

After FTC and 23 hours start to finish.

It is tender and moist. Could have made pulled beef easy with it and was cooked to an IT of 180.

Thanks for all the advice from everyone on the forum.

justpete · July 25, 2009, 03:36:43 PM

Looks great HawkeyeSmokes

Peter

FLBentRider · July 25, 2009, 04:19:25 PM

Man, that looks good!

Great job.

Up In Smoke · July 25, 2009, 04:28:32 PM

Fantastic job Hawkeye! any leftovers can be shipped here.
pm for address ;)
I do have one question though, i noticed that you have your rack low and close to the heating element.
i usually do my cooks up high and away from the heat with the thought that up and away would give a little
more of an even heat/smoke level.....am i thinking wrong?

easyridinole · July 25, 2009, 04:31:37 PM

That looks really good! Great job!! ;)

Ole

Gizmo · July 25, 2009, 04:45:47 PM

Quote from: Up In Smoke on July 25, 2009, 04:28:32 PM
I do have one question though, i noticed that you have your rack low and close to the heating element.
i usually do my cooks up high and away from the heat with the thought that up and away would give a little
more of an even heat/smoke level.....am i thinking wrong?

Looks like Hawkeye has a 6 rack and is in the middle of the smoker which is where I always put single racks. That position is just above the built in temp sensor.

Tenpoint5 · July 25, 2009, 06:34:40 PM

Looks good. How do you like the caviar as a side dish.

Up In Smoke · July 25, 2009, 06:38:21 PM

Quote from: Gizmo on July 25, 2009, 04:45:47 PM
Quote from: Up In Smoke on July 25, 2009, 04:28:32 PM
I do have one question though, i noticed that you have your rack low and close to the heating element.
i usually do my cooks up high and away from the heat with the thought that up and away would give a little
more of an even heat/smoke level.....am i thinking wrong?

Looks like Hawkeye has a 6 rack and is in the middle of the smoker which is where I always put single racks. That position is just above the built in temp sensor.

Good eyes Gizmo, i missed that. Thanks!

HawkeyeSmokes · July 25, 2009, 07:31:07 PM

Quote from: Up In Smoke on July 25, 2009, 06:38:21 PM
Quote from: Gizmo on July 25, 2009, 04:45:47 PM
Quote from: Up In Smoke on July 25, 2009, 04:28:32 PM
I do have one question though, i noticed that you have your rack low and close to the heating element.
i usually do my cooks up high and away from the heat with the thought that up and away would give a little
more of an even heat/smoke level.....am i thinking wrong?

Looks like Hawkeye has a 6 rack and is in the middle of the smoker which is where I always put single racks. That position is just above the built in temp sensor.
Good eyes Gizmo, i missed that. Thanks!

Giz was right. I have the 6 rack and it was on the 3rd rack from the top. Seems to work well on a 1 rack smoke.

HawkeyeSmokes · July 25, 2009, 07:36:17 PM

Quote from: Tenpoint5 on July 25, 2009, 06:34:40 PM
Looks good. How do you like the caviar as a side dish.

Love the caviar but have to confess, it was just a can of pintos with a peno, onions, garlic, salt, pepper and the SECRET ingredient, some chopped dried beef. The local meat market makes some real good dried beef that I use in a lot of things. ;D Just had to have some pintos with the brisket.

pensrock · July 25, 2009, 08:37:47 PM

Wow that looks great Hawkeye. :)

mikecorn.1 · July 26, 2009, 05:52:34 AM

Holy Cow. That look friggin awesome. Juicy. Great Job.

NePaSmoKer · July 26, 2009, 10:15:00 AM

Nice briskit hawkeye.

nepas

Brisket is Ready!!!!

NePaSmoKer