Two Briskets in the Bradley -- first time Bradley Brisket for me.

OU812 · October 02, 2009, 09:44:51 AM

Glad to here your first time Bradley Brisket turned out great

"Having a hard time getting back to 200"
You didn't close down the vent did you ?
Closing the vent more than half way will slow down the heat recovery.

"FTC treatment for 7 hours"
I think you now hold the record for the longest FTC ;D
Was it still hot ?

Gregory · October 03, 2009, 10:01:43 AM

OU812,
I kept the vent 2/3 open. I had the temperature control a little below full, which was fine for getting the cabinet up to 220 but couldn't recover with 16lbs of meat. Eventually I turned it up to max near the end of the cooking time and that helped a lot.

I finished the meat double wrapped in foil in a 350 degree oven to bring the IT up, then put both briskets together wrapped in 3 towels in a very small cooler. 7 hours later they were quite hot, as in, ready to serve hot, uncomfortable to hold hot.

HawkeyeSmokes · October 03, 2009, 10:19:47 AM

Quote from: Gregory on October 03, 2009, 10:01:43 AM
OU812,
I kept the vent 2/3 open. I had the temperature control a little below full, which was fine for getting the cabinet up to 220 but couldn't recover with 16lbs of meat. Eventually I turned it up to max near the end of the cooking time and that helped a lot.

I finished the meat double wrapped in foil in a 350 degree oven to bring the IT up, then put both briskets together wrapped in 3 towels in a very small cooler. 7 hours later they were quite hot, as in, ready to serve hot, uncomfortable to hold hot.

It sounds like you have the OBS Gregory. If so, the temperature control is a rheostat that when set less than max, runs the heating element at a reduced power. Preheating to a higher temperature and leaving the control on max after loading the smoker should help the temp recovery time. Once the smoker temp comes up to your planned smoking temp. then start adjusting the control down to maintain your planned cooking temperature.

FLBentRider · October 03, 2009, 11:53:36 AM

I would leave it on max until the heat recovers, a couple of hours at least.

classicrockgriller · October 03, 2009, 05:42:21 PM

Gregory, glad things turned out good for you. Just remember the bigger meats (really all meats) don't have a cooking time. You smoke to your desired IT. Some days will differ from others if you finish in the Bradley. Low and slow till your IT hits home. CRG

Gregory · October 04, 2009, 04:03:07 PM

Thanks guys.
I've done a fair amount of brisket in an old electric bullet smoker, but the Bradley is new to me. I was a little over cautious with the temp controls. The Bradley is in some way's the opposite of my old bullet. The bullet had a very hot element (1600 watts) but really poor insulation. It leaked heat like a sieve. I'm still getting a feel for the Bradley's heat production combined with vastly superior insulation.

I especially liked HawkeyeSmokes's advice to preheat higher and keep the slider at max after loading until my desired smoke temp is reached. That along with a good heat ballast should make things nice and simple.

Pics coming shortly

Greg

Gregory · October 04, 2009, 11:28:48 PM

Finally got a pic up. I tried to upload more but photobucket is taking forever to show them.

You can see a little bit of smoke ring in this one. I didn't use charcoal or cure to get that, I just got lucky.
The ring tapered out towards the middle of the brisket.

More to follow if photobucket cooperates:

classicrockgriller · October 04, 2009, 11:32:30 PM

Gregory, sures looks like a smoke ring to me. Nice looking Brisket. CRG

OU812 · October 05, 2009, 06:36:26 AM

Quote from: Gregory on October 04, 2009, 04:03:07 PM
I especially liked HawkeyeSmokes's advice to preheat higher and keep the slider at max after loading until my desired smoke temp is reached. That along with a good heat ballast should make things nice and simple.

Greg

Sounds like your figuring out the learning curve ;D