First time Brisket

osumblues · December 20, 2009, 06:40:43 AM

Okay....I have read and read all the different methods of cooking an awesome brisket and now I need help. I am starting out small with a 3.5 pounder. I have read that it is approx.an hour per pound at 200f.....smoke for about 1hour and 20 mins. I have applied mustard....rub and it has been sitting for about 30 hours now.

Here is where I need some help.....do I cook it all the way in the Bradley or do I cook it and then throw it into the oven indoors with some apple juice? A little confusing for the first timer but I want to get it right.

Pachanga · December 20, 2009, 08:05:13 AM

That is a personal preference. I use the Bradley from start to finish and prefer that method. You have a very small brisket but I do not think it will matter much.

The following post describes the science and difference between the boating or foiling method (which may or may not end up in the oven) and the 100 percent naked Bradley method.

I Prefer to Smoke Totally Naked - A Brisket and Ribs Manifesto
http://forum.bradleysmoker.com/index.php?topic=12455.0

Place the brisket on the second or third rack to keep it away from the direct heat heat. One method to keep the single brisket more moist and to limit the direct heat on the bottom rack is to place it on the second rack and foil the center of the first rack. You can even make a foil bowl with some water or beer directly under the brisket (bowl on the next lowest rack) to increase moisture around the brisket. It will also catch drippings for making a mop or other uses. I smoke my briskets at a higher temperature (220) but with such a small brisket, you are wise to stay at your lower temperature.

QuoteI have applied mustard....rub and it has been sitting for about 30 hours now.

The mustard will help the brisket to not dry out. Also, use a large water pan; the larger the better. It should always be filled and refilled with boiling water. Directions and photos are below (Photos to go with the recipe). I have never let a brisket sit that long in the slather (but then my larger 12 pounders smoke for 14 to 20 hours after the slather). Let us know your thoughts on its effect.

It will depend on your wood, but I pour a lot more smoke into a brisket.

I would pick a method and follow it closely but don't try to blend several methods together. After you feel you have become proficient in one method, try another to see which smoking style fits your temperament and taste. Then start blending things to make it your own.

Other odds and ends of what I have written about brisket are below.

Brisket Pachanga
http://www.susanminor.org/forums/showthread.php?t=532

Photos to go with the recipe
http://forum.bradleysmoker.com/index.php?topic=12061.0

Mustard Slather on Brisket and other Meats
http://forum.bradleysmoker.com/index.php?topic=12112.0

So your brisket doesn't fit - solution here
http://forum.bradleysmoker.com/index.php?topic=13080.0

How to make burnt ends
http://forum.bradleysmoker.com/index.php?topic=13179.0

Keep it low and slow,

Pachanga

osumblues · December 20, 2009, 10:09:31 AM

Thanks so much for the feedback....it's in the smoker now!! Using Bradley special blend bisquettes.....a pan with beer...apple juice...water and a quartered onion.

Looking forward to the process!!

Pachanga · December 20, 2009, 10:31:46 AM

Osumblues,

Go get 'um or is it gitter done?

I forgot to mention that mptubbs (Mike) used foil wrapped bricks on his upper shelves to keep the Bradley from losing heat when opening the door. He said it worked well. You could still do so by heating some in the oven and transporting them over. (Would that be reverse ovenology; moving something foil wrapped from the oven to the Bradley?) Pictures are in his following thread. With such a small load, it is something to consider.

http://forum.bradleysmoker.com/index.php?topic=13206.0

Good luck and looking forward to your Q results,

Pachanga

osumblues · December 20, 2009, 01:21:14 PM

Definitely Get R Done!!

Been in for about 3 hours now......holding a 145 IT and the smell is incredible.

osumblues · December 20, 2009, 03:08:14 PM

...........Okay.......the IT doesn't not seem to be changing and I have kept a close watch on the Bradley temp, keeping it at 200 pretty much the whole time!! I haven't opened the door but maybe twice and just wondering on a 3.5lb brisket if it should take this long?? Going into the 6th hour now.

Pachanga · December 20, 2009, 03:55:39 PM

A brisket will normally stall out at 160 to 165. This is when the collagen and connective tissue begin to change and become active. This is good. It is not uncommon for the IT to decrease a few degrees. It will continue to climb after this stall.

Pachanga

HawkeyeSmokes · December 20, 2009, 07:02:48 PM

Hey osumblues, might be a little late to help, but I would bump the smoker up to 220. The briskets I've done have taken about 2 hours a pound at this temperature.

Pachanga · December 20, 2009, 07:39:32 PM

I agree with Hawkeye if it is not finished yet.

Bump the temperature up.

Pachanga

osumblues · December 21, 2009, 09:13:20 AM

Thanks guys......I did end up bumping it up....alas, I was a bit disappointed at the results. At first you don't succeed...try...try again. All in the process of learning I guess.

Pachanga · December 21, 2009, 10:07:37 AM

What was the reason for disappointment?

Dry
Tough
Too long to smoke
No bark
etc.

The brisket you described was very small. It was probably a trimmed flat. Are larger packer cut briskets available? They are more forgiving.

Sorry for the problems, but your attitude is right. Climb back on that horse. Like a lot of things in life, brisket is easy once you know how.

Thanks for letting us know your ending.

Good luck and better smoking,

Pachanga

ArnieM · December 21, 2009, 11:32:19 AM

Please answer Pachanga's questions so we can try to help you out. Additionally, what was the internal temp when you pulled it out?

HawkeyeSmokes · December 21, 2009, 06:48:52 PM

Quote from: Pachanga on December 21, 2009, 10:07:37 AM
What was the reason for disappointment?

Dry
Tough
Too long to smoke
No bark
etc.

The brisket you described was very small. It was probably a trimmed flat. Are larger packer cut briskets available? They are more forgiving.

Sorry for the problems, but your attitude is right. Climb back on that horse. Like a lot of things in life, brisket is easy once you know how.

Thanks for letting us know your ending.

Good luck and better smoking,

Pachanga

I would agree with Pachanga. A small well trimmed flat is harder to cook and have come out perfect. If I was smoking one, I would use the method by WTS. (No offense intended Pachanga) Just think the moist sealed cooking will help with a piece of brisket like that. Now a whole packer, that's a horse of a different color! That is my favorite thing to smoke. And the thanks are to people like Pachanga and WTS.

Keep us posted!

osumblues · December 21, 2009, 09:03:54 PM

Was a bit dry and my IT was reading just 152 when I removed it. Good bark...but I didn't like the rub that was on it. I agree that it was too small, but didn't want to go much bigger since it was my first one. Believe it or not, I did learn quite a bit on this one and I appreciate all your feedback. I am moving onto pulled pork and smoking some bacon.....I will come back to brisket.

ArnieM · December 21, 2009, 09:37:23 PM

An IT of 152 is way too low. That's right around the stall point, when good things are just starting to happen. IMHO, it should be 190-200.

Granted, it was a pretty small hunk of brisket. I think I would have pulled it when you did and then wrapped it up in foil with a little 'juice' - water, apple, beef broth, whatever, until it got into the 190's.

As far as a rub goes, simple is good. Ground sea salt, freshly ground black pepper and (for me) a bit of chipotle powder.

Good luck on your next smoke. Remember, it's low and slow. The slow part is what will drive you crazy. Plan ahead and keep plenty of appetizers around for the hungry mob.