What's smok'n for the week-end

MPTubbs · December 20, 2009, 07:24:46 AM

Pachanga....

The moisture bleed was o.k I guess. Remember this is the first one I have had turn out this good. After reading this forum for a while I now understand I smoked to fast all these years. "SLOW AND LONG" will always be in the back of my head from now on.

While slicing I had juice on the cutting board....I think that's great!

My main goal with this smoke was to get a brisket to cut with a fork (never been able to do that). With slices around 1/8" to 1/4" thick cutting with a fork was no problem.

Had 3 bricks on top and it seemed to help with the heat recovery very well. This is my first time using bricks and will continue do so.

I tried some leftover brisket this morning and to my suprise it was even more tender! :o Is that even possible? Allmost melts in your mouth.

Thanks Pachanga and Classic for your blessings and I take it to heart for am a first timer with the Bradley.

Mike.

KyNola · December 20, 2009, 07:56:57 AM

Mike,
Sounds like you knocked it out of the box and are happy with your results. Good for you my friend. It's always a good feeling to get that first really long smoke under your belt and have it turn out as well as yours did.

KyNola

Pachanga · December 20, 2009, 08:23:34 AM

Mike,

Ditto with KyNola. I am pleased that you got the Bradley running to your satisfaction. I was worried after your post (What am I doing wrong?). After rereading your post I read this.

Quote from: mptubbs on December 18, 2009, 06:51:44 PM

It's a start.

I really need this to come out great so I can show my buddies mine is better than thier briskets @ 8 to 10 hours!

Did you bring them to their knees or did they refuse to admit that you had laid out a great brisket.

Good luck and slow smoking,

Pachanga

classicrockgriller · December 20, 2009, 08:29:14 AM

Mike, you don't need my blessings, I'm just here for the ride.

You did it with a little help from friends, just like friends helped me.

Keep that smoker smoking!

Pachanga · December 20, 2009, 08:37:37 AM

Ditto and Amen to CRG's comments.

Quote from: classicrockgriller on December 20, 2009, 08:29:14 AM
Mike, you don't need my blessings, I'm just here for the ride.

You did it with a little help from friends, just like friends helped me.

Keep that smoker smoking!

.

Pass it forward.

Good luck and slow smoking,

Pachanga

MPTubbs · December 20, 2009, 10:20:26 AM

Thanks guys!

"One" of my buddies came over today to pick up my old gas smoker and he wanted to know why my garage smelled so good.

I took him into the kitchen and pulled out some brisket. His eyes grew big!

Warmed it up a little and let him have it with both barrels.

He said next smoke he's buy'n the brisket and he wanted me to do it........"it's way better than mine" he said!

Sh*t....we all here on the forum already knew that! ;D

Pachanga · December 20, 2009, 11:03:20 AM

Mike,

Caneyscud needs to administer the Bradley oath to you.

Caneyscud,

I went through a slew of your posts looking for the oath. I didn't find it but read for some time with much enjoyment.

If know where it is located, please administer it this new brisket aficionado.

Good luck and slow smoking,

Pachanga

MPTubbs · December 20, 2009, 02:22:48 PM

Quote from: Pachanga on December 20, 2009, 11:03:20 AM
Mike,

Caneyscud needs to administer the Bradley oath to you.

Caneyscud,

I went through a slew of your posts looking for the oath. I didn't find it but read for some time with much enjoyment.

If know where it is located, please administer it this new brisket aficionado.

Good luck and slow smoking,

Pachanga

Bradley oath?

KevinG · December 20, 2009, 03:48:10 PM

I promise to do my best, to do my duty - oh wait that's boy scouts.

OU812 · December 21, 2009, 01:16:23 PM

That brisket looks dam good there tubbs, see I knew you would get over that learning curve and put out some ass kickin food with your new tool.

Bradley oath, NEVER TELL ANYONE HOW EASY IT WAS. ;D

I thought I could smell smoke coming from the south west this weekend.

MPTubbs · December 22, 2009, 06:02:40 AM

More smoke com'n your way Thursday.

Gona do a 7 pound prime rib.

OU812 · December 22, 2009, 06:37:16 AM

Quote from: mptubbs on December 22, 2009, 06:02:40 AM
More smoke com'n your way Thursday.

Gona do a 7 pound prime rib.

Real him in boys we got another one hooked. ;D

Good luck on your Prime Rib, make sure you pull it out about 8 deg. before the final IT your shooting for. The IT will raise some when the roast is resting.

MPTubbs · December 22, 2009, 06:49:25 AM

Quote from: OU812 on December 22, 2009, 06:37:16 AM
Quote from: mptubbs on December 22, 2009, 06:02:40 AM
More smoke com'n your way Thursday.

Gona do a 7 pound prime rib.

Real him in boys we got another one hooked. ;D

Good luck on your Prime Rib, make sure you pull it out about 8 deg. before the final IT your shooting for. The IT will raise some when the roast is resting.

I'm thinking IT of 135*......so pull it out when it reaches 127*, wrap and let rest for 1 hour in a cooler for medium rare?

westexasmoker · December 22, 2009, 06:53:47 AM

I think thats a good plan, I did mine the other day and pulled at 135 then rested....very good and tasty, but a little more done than I would have liked! Keep us posted!

C

Ka Honu · December 22, 2009, 07:53:58 AM

Quote from: mptubbs on December 22, 2009, 06:49:25 AMI'm thinking IT of 135*......so pull it out when it reaches 127*, wrap and let rest for 1 hour in a cooler for medium rare?

If you want a great exterior finish, another option to consider is:

Smoke/roast to 120^o IT
Rest (foil covered, no need for towel & cooler) for 30-90 minutes (depending on when you want to serve)
Hot oven (500^o 6-10 minutes to crisp exterior)
Slice & serve (no additional rest needed)