Labor Day Brisket and Other Goodies.

[classicrockgriller]

After this smoked finished:

http://forum.bradleysmoker.com/index.php?topic=17777.0

I gave the Bradley a short rest and a cleaning to get ready for this:



Seasoning of choice was this:



Seasoning/mustard slather/seasoning



6 hours of Hickory. Cabinet set at 225* Got everthing in about 1 in morning.

This is a noon shot, Meat IT 148*



At 2 I added:

Eddy sausage 2 racks



Veron's Pork and Crayfish Sausage



And Veron's Boudain



4 more hours of Hickory and Apple and bumped the Cabinet up to 240*

[SouthernSmoked]

You the man!! Dang Sonny, what army are you feeding?  :) ;) :D ;D

[GusRobin]

looks great -I guess I have to move to Texas, the Kroger near us never has full briskets let alone on sale for $0.99.

[BuyLowSellHigh]

Another CRG load!  Looking awesome!

[classicrockgriller]

Think I would smoke something everyday if Wifie would let me.

[BuyLowSellHigh]

Think I would smoke something everyday if Wifie would let me.

Cigars ?   ;D  ;D  ;D

[classicrockgriller]

The Sausage and Boudain came off at 4:30. What a treat!



This is the Pork and Crayfish sausage.



I'm here to say ..... Veron's know Boudain! The little Boudain Dancers

aren't getting any of this Boudain! This is for Grand Pa Boudain Dancer. ;D





And here's the Brisket at the 16 hour mark.

[GusRobin]

I just ate and now you made me hungry again!!!!

[SouthernSmoked]

The Sausage and Boudain both look good!

[classicrockgriller]

Think I would smoke something everyday if Wifie would let me.

Cigars ?   ;D  ;D  ;D

Yes, That could be one of the things I smoke. ;D

[classicrockgriller]

Here is something I have been playing around with.

I really don't like the alum foil sitting on the back half of the rack

But I like the idea of re-directing the heat of the element.

I bought a stiff oven pan cover and trimmed it and bent down the

Back and slide it behind the v-tray rack.



This was taken after 8 hours into the Brisket smoke.



DO THIS AT YOUR OWN RISK!

[SouthernSmoked]

This is a noon shot, Meat IT 148*

I noticed that in this picture and was going to ask you about it, did it work??

[Quarlow]

How did it work as far as not directing grease towards the element?

[classicrockgriller]

I'll know forsure when I cut this Brisket.

I used it also on the pre-labor day smoke and had no had spots on the Chuckies.

I am dualing out my OBS and I removed the Fan and "thinking" about a

heat shield mounted just a little higher up the wall.

[classicrockgriller]

How did it work as far as not directing grease towards the element?

It was still bent down as you can see, had no problems.

I have a cple ideas I will try. Possibity of a removelable one so it can be cleaned.