wish me luck! I'm a greenhorn

[Tenpoint5]

SmokeNcanuck,
See what happens when your waiting for your brisket to cook, things get kind of crazy but they have a good time!!

[hal4uk]

That's like water in oil... You'll drop a rod if you don't get that flushed out.

[Quarlow]

Oh I hear ya I am going very easy on the throttle these days. I must be, cause the wife and kids are still talking to me. ;D ;D ;D

[smokeNcanuck]

Well it's 7:30 AM and my brisket has been marinating for about [/img][/img][/img].  I have just finished seasoning the new Bradley and am getting ready to start the brisket. Hear is a pre-smoke pic I will post the results.  But probably not till tomorrow,  will more than likely drink too many beers tonight.  THANKS to all who welcomed me and for any advise! ;D

[smokeNcanuck]

Ok, well I can not figure out how to post a pic.  Anybody want to field that one?(I am way too new!)

[Hoss]

Try this link for pics.  May help a bit.

http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

And, it may be a little late, but good luck :)   Welcome to the Forum!

[smokeNcanuck]

Try this link for pics.  May help a bit.

http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

And, it may be a little late, but good luck :)   Welcome to the Forum!

Thanks Hoss, Here goes ,

[electricshaman]

Welcome,  this is a great site.  tons of info and guys and gals who know their stuff.  Quarlow i am trying you dry brine smoked salmon today, along with some ABTS.  I will post some pics later.  It is -20 in Neb this am.  wish me luck.

[smokeNcanuck]

That's cold.  It is -17C hear right now, good thing I set up smoker in my garage.  What is max temp I should be smoking brisket at?  I can only get seen to get about 220F out of the unit with it cranked on high.

[FLBentRider]

220F is plenty. I do mine @205F

[smokeNcanuck]

Ok thanks It's about 217F think I'll just letter rock out for the day.  Do you smoke for the whole time or do you foil?  what is better option for a first timer?

[FLBentRider]

I only apply four hours of smoke.

Sometimes I leave it it the Bradley, other times I move to the house oven.

I have not used foil on Briskets and butts.

[squirtthecat]

Ok thanks It's about 217F think I'll just letter rock out for the day.  Do you smoke for the whole time or do you foil?  what is better option for a first timer?

I run my Bradley at around 220 for everything.   I've done butts/briskets both ways - boated in a foil pan and covered, and just by themselves on the rack 'naked'.   Either way produces tasty food. 

You won't get the nice 'bark' if you foil them..   But it wouldn't hurt to put a pan on the rack below it (make sure you are cooking on the middle ones) to catch the drippings for some tasty gravy.  Just put a few glugs of beer/juice/water in the pan so the drippings don't dry out.

[smokeNcanuck]

I only loaded enough pucks for four hours, so I'll just let it run it's course.  They only reason I might foil it is to make sure it does not dry out.  I guess I will have to just experiment
after all that's the fun!!  Thanks for the help FL, sure glad I got a Bradley and joined this forum(first one I have ever joined).  All the people are GREAT and I have only been a member for a day.  Do you use some sort of blanks to get the last puck off the burner?

[Hoss]

Search "Bubba Puck" on this forum and you might get more info.