want to try a brisket

[BuyLowSellHigh]

Don't worry about the wet aging, and unless you know the meat packers packing date you're playing with fire.  Just cook it.

Which side up or down is a topic of hot debate.  I prefer the fat cap towards the higher heat source.  When naked in the Bradley if a single brisket fat cap down facing the heating element.  If two or more the top one goes fat cap up.  In a covered pan in your home oven either way is about the same.

USDA Choice Angus is a great start, and I like your size, means a younger animal which is always better for tender.

Good luck, keep us posted, and we LOVE pics.

[camoghost]

GOOOOOOOOODD sounds great I am going to start working on it soun as i get some stuff done here.

[SouthernSmoked]

Everything sounds awesome and it looks like a lot of great advice...

Good luck and remember we like pic's.

Enjoy!

[camoghost]

Well here we go cut rubed and sealed for a nights rest before the smoker. hop i do the pics right. haveing trouble with pics

[camoghost]

lets see if this works

[camoghost]

need to make smaler but now its rubbed and ready to seal

[camoghost]

getting ready 

[camoghost]

need to make them smaller whats the easy way to do that

[FLBentRider]

Bend it up. Kind of like a wrinkle in the middle.

It will shrink as it cooks.

[Pachanga]

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

Pachanga

[camoghost]

no I meant the pic's so the fit the post better.

[FLBentRider]

LOL - the pictures not the meat. got it.

You can do it several ways.

1. At the source - chance the pic size on the camera to "web/email" - like 640x480. I have an older camera that doesn't take memory cards, it has a small internal memory - it's the "food cam"

2. On your PC - most photo management software will allow a resize.

3. When you upload to photobucket, you can choose the size somewhere in the upload dialog. Be aware this is the least efficient, since you have to upload a big pic to make it small.

[camoghost]

thanks for the tip on pic's size. My brisket has been "boating" in the oven for about 3hrs and is at a I.T of 183 when it hits 190 its headed for a little F.T.C 

[FLBentRider]

You could pull it any temp between 185 and 190 - if the probe slides in easy, its ready for FTC

[camoghost]

well I thank its time for FTC what do you thank