new to Bradley

[Grimmelwolf]

Hello, my name is Mike and I'm new to Bradley smokers. I seasoned the unit the other day and this morning I have a couple briskets starting at 200 degrees. Any advice on time/temp/other would be greatly accepted. Thanks!

[beefmann]

take to box temp to 215 to 225, and cook the meat till 185 to 190 IT ( internal temp )  then pull, prolly be about an hour to hour and 15 , have the top  vent  wide open, and keep the  door shut you  loose the heat out of the  box. 

if you  have a  remote thermometer  use it till you  get use to working  with your bradly

welcome aboard

Beef

[Grimmelwolf]

thanks for the tips!

[ArnieM]

Hi Grimmelwolf.  I've started doing brisket to an IT of 180-185 and then wrapping it and letting it rest for at least 30 minutes.  An FTC would get you up to a few hours resting time if needed.

[Grimmelwolf]

Thanks for the tips, I appreciate your time. As a newbie, what is FTC? Mike

[SouthernSmoked]

Congratulations on your purchase and welcome to the forum...Enjoy!

http://www.susanminor.org

Remember we like pic's!!

[Grimmelwolf]

thanks for the link

[ArnieM]

Thanks for the tips, I appreciate your time. As a newbie, what is FTC? Mike

FTC is wrap the meat in Foil, then in an old bath Towel and place that in a room temp Cooler.  It stays hot for quite a while, can settle the juices and let the smoke even out or so the theory goes.  I've had a pork butt in there for at least five hours and it was still hot.

[GusRobin]

FTC - In a pinch, you can also wrap it and put in a microwave (don't turn it on) if you don't have a coller handy. Not as good as a cooler, but it will keep warm for a while.

Also, I put newspaper on the bottom of the cooler, put in the foil/towel wrapped meat and then pack in more newspaper. It provides added insulation.

[Grimmelwolf]

thank you, I have wrapped before it does seem to help. Since I'm newer to BBQ, I'm not familiar with some of the terms. Can't wait to see how it turns out compared to my old Brinkman charcoal smoker!

[Chili Head]

Welcome to the forums  ;)

You're going to enjoy the Bradley a 1000 times more than the Brinkman ;D I know... I still have a Brinkman myself  :D

[FLBentRider]

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

[RossP]

Welcome to the madness that we call the Bradley Forum.

Ross

[unclefish]

welcome, I have learned so much from everybody on here so don't be afraid to ask any questions. I did and still do. good luck unclefish

[Grimmelwolf]

Thanks for making me feel so welcome. The briskets have been in there at about 215-220 for 12 hours now, smoked with hickory for about 5 hours. I'll take them out and wrap them and let them sit for awhile and let you know how they turned out. I also made some BBQ sauce, bacon wrapped jalepenos stuffed with sausage and cream creese, and some homemade mac and cheese. I won't need to eat again for a week!