Newbie cooking brisket for the 1st time

[DTAggie]

Surprised it was not vac-sealed!

[classicrockgriller]

Geez, I'm not telling anymore secrects. ;D

[DTAggie]

Didn't Mom tell you secrets are bad?

[Pachanga]

A 16 lb brisket will need to be contorted a bit to fit.

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

You mentioned a mustard slather.  It works well for me.  Here is one Mustard Slather method.  It is also discussed in the To Mop or Not to Mop thread.

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

Other info which may be helpful.  The Photos to go with the Recipe shows a replacement water pan which is very helpful for long smokes.

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

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

How do you make burnt ends?
http://forum.bradleysmoker.com/index.php?topic=14065.0

To Mop or Not to Mop – That is the Question
http://forum.bradleysmoker.com/index.php?topic=14240.0

Calling All Mop Recipes
http://forum.bradleysmoker.com/index.php?topic=14446.0

Have a good one.

Good luck and slow smoking,

Pachanga

[TestRocket]

Pachanga, thanks for putting together these helpful links.

[Pachanga]

Pachanga, thanks for putting together these helpful links.

I am happy to be one of many on the Bradley Board to offer help from previous experiences and maybe take a little mystery out of long smokes.  Paying it forward is the only way to thank those who have been so helpful and free with information during my continuing quest to become a better cook and smoker.

Good luck and slow smoking,

Pachanga

[ArnieM]

Thanks Pachanga, I book marked that post.  Any way to get all of those links up on the recipe site?

[Pachanga]

Thanks Pachanga, I book marked that post.  Any way to get all of those links up on the recipe site?

That would be a question for Habanero Smoker.  We have talked about incorporating the photos into the Brisket Pachanga Recipe which is on the Recipe Site but not the other articles.

Thanks for reading,

Pachanga

[hockeybamba]

Okay, started the brisket this am at 9:15, every was going good, got up to 225 and right now after 11 hours the internal temp in 195.  This is with a 16 lb brisket!  Have I messed up?  It looks beautiful, but I have used 5 different thermometers in various parts of the brisket and get the same reading.  Should I take it out now?  Any help would really be appreciated. ???

[FLBentRider]

Okay, started the brisket this am at 9:15, every was going good, got up to 225 and right now after 11 hours the internal temp in 195.  This is with a 16 lb brisket!  Have I messed up?  It looks beautiful, but I have used 5 different thermometers in various parts of the brisket and get the same reading.  Should I take it out now?  Any help would really be appreciated. ???

If the temp is there, take it out and put that puppy in FTC.

[StickyDan]

Really??? That's so weird.  It me about 19 hrs to get a 5lbs brisket to 190.  HOw was it?

[Pachanga]

Hockybama,

That is very fast in a Bradley.  I would go with FLB's advise and yank it out.  Most of my briskets come off between 190 and 195 IT in the middle of the flat about at the one/third position of the total brisket from the end of the tongue (skinny end).  

There are many variables to time in the Bradley; meat temperature going in , total poundage, rack position, water temperature, number of door openings, vent opening, set temperature, etc.    It certainly sounds as if yours took off meaning most likely that the chamber temperature at the brisket level was much higher than 225.  

If you keep water in the water source at all times, it is hard to get the temperature too high because evaporation is a cooling process that will keep the temperature low.  I use an aluminum half size steam table pan which covers the entire bottom of the Bradley. (for photos of pan go to
http://forum.bradleysmoker.com/index.php?topic=12061.0).

Some people advocate higher temperature cooking as their preferred method, so I bet you are OK.

Good luck and slower smoking,

Pachanga

[BuyLowSellHigh]

Any chance you foiled or boated that brisket after the initial smoke?  That will increase the rate of heat transfer and really speed up the cooking.