Newbie First Beef Brisket question

Pachanga · November 07, 2009, 04:02:00 PM

I have never experienced STC's s problems but it certainly sounds like another solution. He knows his business.

Get back after you have checked everything.

Pachanga

Pachanga · November 07, 2009, 04:03:36 PM

Check the door seal.

Pachanga

westexasmoker · November 07, 2009, 04:44:42 PM

Your meat load will drop the temp for sure, I'm surprised after 6 hours that it has not recovered. Almost sounds like your slider is in the dead zone, or the element just gave it up.

C

HawkeyeSmokes · November 07, 2009, 05:43:32 PM

You might take the meat probe out of the brisket and put on the rack right beside it. Sounds like the Bradley might be off on the temperature. Just one way to check it. The meat temp should be less than the smoke chamber temp at this time.

Deadbird · November 07, 2009, 06:18:37 PM

Well I jacked the temp up to 300 and put in boiling water the temp climbed steadily up. So I lowered the temp back to 220 and its held steady for the last 3 hours. No worries now. Looking great.

Habanero Smoker · November 08, 2009, 01:33:49 AM

The digital have a 9:40 limit and must be reset at some point or they will turn off. Was the generator still on, or was there any error messages?

Pachanga · November 08, 2009, 02:53:09 AM

Habs has a good point. I miss that every once in a while and have to reset the unit. The result is meat temperature higher than the chamber temperature.

My 6 rack digital must be on 240 -250 to get a chamber temperature of 220. I also use a foil deflector to move the heat to the middle of the chamber. This is written about in one of the threads I sent you as well as photos (Authentic Texas Barbeque Brisket http://forum.bradleysmoker.com/index.php?topic=12061.0 )

Also DJsaner has a photo on his first time brisket thread. His deflector is better looking than mine.
http://forum.bradleysmoker.com/index.php?topic=12165.0

His brisket turned out great.

The thermostat on my 6 rack is in the rear where the heating element is also. It makes sense that the heat would be higher in the back of the unit. It is too late now but I would certainly rotate my brisket rack 180 degrees sometime during the smoke if you have no deflector. Even with a deflector, the difference between the front and rear heat can be 40 degrees if I go by the Bradley rear readout and a front chamber probe read out.

The Maverick dual probe digital remote unit is a good addition to the Bradley. It is discussed here: http://forum.bradleysmoker.com/index.php?topic=12332.0 and I believe in the aforementioned threads. I rely on the chamber probe being located on the shelf with my brisket on the door side.

I recommend moving the probe around during some smokes to get to know the temperature differentials. Just like on even the best grills, there are hot and hotter spots. This occurs from front to back and top to bottom. Know them and use them to your advantage.

What was your final smoke time? I hope everything turned out perfect. Let us all know.

Good luck and slow smoking,

Pachanga

Deadbird · November 08, 2009, 04:39:54 AM

Well currentally it is still cooking. I put it in yesterday at 11:30am. I think the temp only being 89 for the first 7 hours is what extended cook time. When I left this am for work the brisket was 183 degrees. I got up and checked it every 2 hours last night. It is very tender and looks just like your pics Pachanga. Going to wait for it to hit 195 then have the wife FTC it for me. This might be the first 24 hour brisket. All seems well the temps are holding in the smoker great. Looks like in an hour or two it will be resting in a cooler.

Deadbird · November 08, 2009, 09:37:00 AM

UNBELIVABLE! Thank you Pachanga! The first brisket I did and its the most tender meat I think I ever ate. Right now its in the cooler wrapped in foil and a towel. Thanks everyone for your advice. 24 hr was super long but way worth it. Any ideas for the drippings?

FLBentRider · November 08, 2009, 10:27:59 AM

Quote from: Deadbird on November 08, 2009, 09:37:00 AM
Any ideas for the drippings?

Put them in the refrigerator until the fat solidifies. Discard the fat and use it as a gravy base or sauce base.

Pachanga · November 08, 2009, 12:44:52 PM

Congratulations Deadbird,

When I am involved in a 3 or 4 brisket smoke, the last brisket to come off is sometimes 22 hours. In fact, it is not uncommon. I have read some scientific evidence that the longer the barbecuing, the better, as long as you can keep the brisket moist. Evidently it is favorable to stay in the the 160 to 195 range for an extended period because this is where the magic happens. You must have been there for a while. How was the moistness of the brisket? Did it still have some spring when pressed with tongs?

I appreciate the thank you (even though I am just one of many to participate). I wish we had solved your temperature problem earlier. Did you ever figure out what caused it? At any rate, you know what Texas Barbeque looks and taste like. I'll bet the bark is wonderful. It will be easier next time and take much less time.

The Bradley is a can do on barbeque brisket and ribs.

I like FLBentRiders sauce idea. It will be fantastic.

Good luck and you are a slow smoker,

Pachanga