My 1st brisket??

[deadeye]

Thanks Bill. Know that I cut them in half it should cut down the cook time correct??? I will put some bacon on top for sure. I am going to go ahead and put them on at 10pm at about 225 and let her rip!!!!!!

Thanks again Bill I really appreciate it

Derek Canada

[nsxbill]

Cook slow and to your set point internal temp.  Don't rush it.  Change you water after the smoking period is over and remember the meat on the bottom shelf gets the most heat.  Try to position meat to the front of the rack and rotate.

It really is just outstanding when you are patient.  Example.  I put in 14.6 pounds of pork shoulder roast at 5:00 p.m. yesterday.  It is now 28hrs later.  We ate an hour ago.  

The marination:  
I mixed 1/2 cup of Coca Cola Syrup with a whole jar of mustard. When cooked, it just made the outside so beautifully brown with the sugar carmelized  over the entire surface.  I gave it a good dusting of rub after about 30 minutes of vacuum marination in my tumbler.  

I cooked very slowly...205° to an internal temp of 188°.  Out to FTC for an hour, and shredded the heck out of it.  I used Pecan for the first time... Truly outstanding.  Best pulled pork sandwiches I have ever tasted.  Nothing surprise me with the Bradley.  It is just too easy.

Brisket and Butt just taste so good when you allow enough time to break down the connective tissue.  As they used to say on Saturday Night Live.... like Buttaaaa!

I do brisket at 210° BS temp.  The Procom4 allows me to just set my temps and walk away, coming back every 4 hours to rotate the shelves.  My best recommendation is to just allow it to cook slowly, and again, don't rush it!  225° cooking temp...some feel this is the optimum...I just like to cook it slower.

Bill

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

[deadeye]

Thanks Bill I just went outside and checked everything again. I roatated the racks at 2am and just know. I opened the box and man did they look good. I used my temp guage and the bottom 1 read 179,!!!!!!!!!!! I thought that was way to hot sine I put it on at 9"30pm laast night. The BS was at 225. I guess when I cut them in half the temp really got up there in a hurry. I just turned them down and going to cook them a little slower plus I moved the big piece on the 3rd rack and the thinner piece on the top rack. Its not going to do anything if I bring the temp back down is it?? I tried a piece and let me tell you that thing melted in my mouth I could not believe it!!!!!!!!!!!!!!!!!! I am so excited about how good it tasted.

Thanks again

Derek Canada

[jaeger]

deadeye,
So what's the scoop on the brisket, did you get so stuffed that you are still laying on the couch or....are you still waiting for it to finish......[:D][:D][:D]



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

[deadeye]

Doug

I have been out of pocket for awhile sorry I did  not respond sooner. The brisket turned out awesome!!!!!!!! I think it was the best brisket I ever ate. I brought it up to work , man that thing was gobbled up so fast it would make your head spin!!!!!!!!!!!!!!!Thanks for all your help and everyones help for that matter!!!!!!!!!!!

Thanks again

Derek