My 1st brisket??

[deadeye]

Hey guys I think I am going to do a brisket for Easter. I bought some hickory wood and was going to try that for the 1st time. Does anyone have any rub recipes that I can put on there. Also I was going to put it on Saturday night about 10am or so because I figured it would take 12 to 14 hours to cook and then FTC. Also should I inject the brisket with anything. I did not see any recipes on the Bradley home page for briskets. I was going to smoke for about 4 hours.

Thanks guys

Derek Canada

[jaeger]

deadeye,
Here is a rib rub that would serve you well.
 
 <blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">
Here is the recipe for Kansas City Rib Rub from S.S.

1 cup packed brown sugar
1/2 cup paprika
2 1/2 TBS. freshly ground black pepper
2 1/2 TBS. coarse salt, either kosher or sea salt.
1 1/2 TBS. chili powder
1 1/2 TBS. garlic powder
1 1/2 TBS. onion powder
1 - 2 teaspoons cayenne
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">


Cover your brisket with yellow mustard, and cover liberally with the rib rub. Refrigerate for 24 hours or at least overnight.
Let us know what you decide and results!




<font size="4"><b>Doug</b></font id="size4">

[deadeye]

Doug

Just use regular mustard or dry mustard??

Thanks

Derek Canada

[jaeger]

deadeye,
The first time that I saw this technique, I thought maybe dry also.
What you want to use is the wet mustard, like you put on Brats![:p]
You will not really be able to taste the mustard, put it will hold on more rub to the entire piece of meat that you are seasoning. Cover the entire piece with mustard and then apply rub liberally! Let refrigerate overnight or longer and if you like, apply more rub before smoking.



<font size="4"><b>Doug</b></font id="size4">

[deadeye]

Thanks Doug I appreciate it

[simmy]

Hey Doug,

Is the rub you posted pretty spicy or not so spicy?

Steve

[jaeger]

simmey,
It's not to spicey. Go easy on the black pepper and cayenne if an issue. You can always add more. [;)]



<font size="4"><b>Doug</b></font id="size4">

[gotbbq]

Simmy-

Paul Kirk in Champoinship BBQ has a  lot of great mustard rubs.  Each adds a slightly differnt flavor.  Cool reading-

Rich[^][^][^]

gotbbq

[deadeye]

Doug

I bought a 14lb brisket today and I marinated it with the mustard and the dry rub you posted. About how long can I expect to cook this thing. ABout an hour per lb?? Also what  temp you think I need it at 200 to 225??. I was thinking about putting it on around 10pm tomorrow night and smoking it for 4 hours with hickory and then when I wake up I would check everything out. I made some grilled shrimp today they were  10 to 12 count.I wrapped them in bacon with some seafood seasoning on them, man that was the best meal I have made on  my Bradley. I also made some Hamburgers for the kids and I made my wife and I some stuffed jalepenos with cream cheese on 1 side and chedder cheese on the other side and then wrapped it in bacon man those babies were good. The more I cook with the Bradley the more I LOVE it!!!!!!!!!!!

Thanks guys for all your help

Derek Canada

[Chez Bubba]

Derek,

Hoo rah, you're really gonna love it. Let your mind be your imagination and for anything else, ask the forum![8D]

We're all here to share info & spread the love![:D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[gotbbq]

Deadeye-

Your timing for the brisket is about right, it might take a little longer.  Just monitor the internal temp, then give it a good rest in a cooler foiled and covered.  Happy smoking-[^][^][^]

gotbbq

[deadeye]

Hey guys

Just getting ready to put my brisket on and was wondering since it is so big should I cut it in half?? It weighs 14 lbs. I was going to put it on about 10pm tonight . I dont think it will fit on 1 rack??

Thanks guys

Derek Canada

[nsxbill]

If you can fit it on the second shelf up or 3rd  if room between top shelf that would be best.  Reserve the top shelf for about a pound of bacon evenly placed on top rack to drip down.  Last one I did was about 12lbs and it took about 14 hours, cooking at 210° for an internal temp of about 186-187° then FTC.

Big hunking Brisket.  I sure love brisket sandwiches later!  Slice it up paper thin, mix in some BBQ sauce and vacuum seal for later!  YUM!

Bill

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>

[deadeye]

Bill
SO should I go ahead and cut it in half and then put 1 piece on the 2nd rack the 2nd piece on the 3rd rack and the bacon on the top rack. WOuld that work?? I am geeting ready to put in on at 8pm instead of 10pm because I just read a thing Smokehouse posted for  me and it said an 1 to an 1 1/2 per lb.Smokehouse said I could cut it in half. I think it is just a little to long and I dont want it touching the sides of the smoker I think it would burn then. I would like to eat between 1 and 3 pm tomorrow if you know what I mean.

Thanks

Derek Canada
Houston Texas!!!!!!!!!!!!

[nsxbill]

If it won't fit the smoker...got to cut it!

The bacon just keeps things moist and really adds to the flavor.  Rotate the shelves at 4 hours....maybe 8 and 12 too.  

Bill

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>