Newbie cooking brisket for the 1st time

[hockeybamba]

I am getting my Bradley Electric smoker tomorrow, and I have foolishly promised my neighbors that I would smoke a brisket for dinner Saturday.  I have purchased a 16lb untrimmed brisket and was planning to rub and do a mustard smear(?).  I think it will take 1 1/2 - 2 hrs per lb, so 24-32 hrs.  I have seen that some people some for say a few hours, than finish in the oven.  I was planning on doing it all in the smoker. After I cook it to 185(?), I was then going to FTC for 3 hours.  Am I on the right track, or I am confused?  So looking forward to smoking and trying new recipes, just don't want to fall on my face the first time.  Thanks for your input. :)

[deb415611]

Hi Hockeybamba,

I have only done brisket a few times so I'll defer to the brisket kings.  Here is a link to the beef section ofthe recipe site - look for brisket recipes from WTS and Pachanga.  http://www.susanminor.org/forums/forumdisplay.php?146-Beef

You can certainly do it all in the Bradley.  I think the average amount of smoke on brisket is 3 to 4 hours,  then the rest is just oven time (even in the bradley). 

Good luck and post pics!

Deb

[deb415611]

Oh,   and welcome!

and don't forget to season the smoker before you start your brisket.

[classicrockgriller]

Welcome to the Forum.

Looks like a good plan to me.

I assume you will be smokin/cookin at 225*

You might want to check out our FAQ's
http://www.susanminor.org/forums/showthread.php?p=748#post748

recipe site:
http://www.susanminor.org/forums/

Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

[GusRobin]

I cook mine at 225F on the second rack from the top, 4 hours fof smoke. I leave mine in the Bradley, but if leaving itt outside all night is an issue due to weather or other issues, the oven for the rest of the cook should be fine. I cook mine to 190 IT, but that is me. Others have cooked to 185 and hae had good results after FTC.

[hockeybamba]

Thanks all, can't wait to get started, I have been reading the forum posts all day today in anticipation.  Since I haven't gotten the smoker yet with the instructions, how long would you season the smoker?

[classicrockgriller]

1 1/2 hr with wood pucks at 150* plus.

Turn eveything (cabinet and smoke generator) on for about 20 minutes , then advace your puck to the generator plate to start your smoke.

If you look on this  http://www.bradleysmoker.com/default.asp  You can find the owners manual for your model.

[StickyDan]

Welcome,
I've only tried brisket a couple times with mediocre results.  I found this thread and i think i'll be trying this method next time around.
http://forum.bradleysmoker.com/index.php?topic=16442.0
I personally find that 4 hrs of smoke is not enough on a brisket but hey, that's just me.

[FLBentRider]

W E L C O M E  to the Forum hockeybamba!

Keep the vent open at least 1/4 when smoking.

[DTAggie]

Welcome Hockey, when you preheat to cook turn the smoke generator on.  Leave the smoke generator on even after pucks are burned and you have changed water.  Good luck and take pics

[ArnieM]

Hi HB and welcome to the forum.  Yeah, sounds like a plan to me too.

I keep the vent full open all of the time but that's just me.

My preferred temps are about 180 on the flat (pull and FTC) and about 190 on the point also with FTC.  The temps rise some during the first part of the FTC.

I did the last one with a rub and a mustard slather (Pachanga).  Used a mix of oak, mesquite and apple.  Really came out good. 

I usually figure on 1.5-1.8 hours per pound.  But that's for 7-8 pounders.  More meat will likely get you up to 2 hours/Lb.

Enjoy - and keep notes.

[DTAggie]

Notes - that's my problem.  I keep them in my head.  But I also keep Blue Moon and Tito's Vodka in my head.  But I NEVER keep my camera in my fridge!

[ArnieM]

I usually can't find my head let alone my notes.  :-\

Wise choice on the camera Aggie - keep it in the smoker instead.  ;D

[DTAggie]

Well CRG said he found his in fridge this morning so was thinking there had to a better place to store it.

[ArnieM]

Yeah.  Probably left the meat on the counter and put the camera in the fridge.  Pretty close  ;D