Ok NOW I'm scared

[bubtrauma]

Well after deciding to try smoking and reading some threads I am scared chittless to now try a brisket. There is so much to do and get right, type of smoke, temp probes, meat trimming, this side up that side down FTC, (mop?). I am honestly afraid to try it cuz of making a mess.

I guess I am a true chicken.

You guys are talented BBQ'ers I tip my hat to ya.

I think I'm out.

[RAF128]

It's not that tough.    Follow the recipe.   Make a rub you like, apply, slather with mustard if you like and bag in and put in the fridge.   Next day put it in the smoke, use what ever smoke YOU like and let it go.    When IT get to 190-195, take it out and FTC.    WHen you're ready to eat, slice and enjoy.

[Pachanga]

There is really not that much to brisket in the Bradley (I know I am violating the Caneyscud Oath).  There is a lot written on it but the basics are buy a packer cut brisket, trim a little, rub it, slather it, put it on the third shelf from the bottom, fat cap up or down as you see fit with plenty of boiling water in the pan in a 205 to 225 degree Bradley with pucks of choice and let it rip.

Change the water out once (if you have substituted a large water pan), mop once the bark firms up if you think it needs it, maybe lower it to the second rack, when it hits 185 IT in the middle of the flat, watch for fork tender on the thin flat tip or just take it out and FTC like some on the board do.  Plan on 12 to 16 hours for a 12 pounder.

Others may have slight variations, but this works for me.

If you don't try it, you are missing out.

Everything is easy, once you know how.

Pachanga

[Tenpoint5]

It's not that tough.    Follow the recipe.   Make a rub you like, apply, slather with mustard if you like and bag in and put in the fridge.   Next day put it in the smoke, use what ever smoke YOU like and let it go.    When IT get to 190-195, take it out and FTC.    WHen you're ready to eat, slice and enjoy.

Bob,
You are suffering from TMI (Too Much Information) Like RAF said KISS (Keep It Simple Stupid) it. Just rub it with your rub, rub mustard all over it, add some more rub. Put it in the fridge over night bring to room temp and put it in your smoker. Apply smoke then sit back and enjoy the ride. Sometimes we tend to over elaborate on some subjects on the forum forgetting that not everyone is as well versed in the ways of smoking, and without realizing it we make something simple, appear very very hard and confusing. Just follow the basics and you will do just fine. Then you can move up to the more creative measures. Right now you just need to get some smokes under your belt and familiarize yourself with your smoker learn how your smoker reacts to different scenarios. Take it slow, take it easy and have some fun.

Here is a link to a brisket that WestTexasSmoker did. It is a how to for his way of doing it. For a first time I think it will help settle your nerves so you can get to enjoying using your smoker.
http://www.susanminor.org/forums/showthread.php?525-WTS-Brisket

Posted at the same time as Pachanga

[KyNola]

Ditto on what the others said.  CRG credits me with telling him when he first started and was a little jittery like you "Just do it".  I credit CRG with coining this phrase that is oh so true, "You can't hurt it, it's dead!".

So Bob, just do it.  You can't hurt it, it's already dead.  And if it doesn't come out to your expectations, do it again!

Now, get out there and fire that Bradley up!  Don't make me come back here again. :D

[squirtthecat]

Ditto to the other dittos.

When I got my Bradley, I had never smoked anything before... (no sniggering in the back!)

I started with some chicken drumsticks, then some meatballs, then a rack of ribs.   Simple stuff.   Then a turkey breast roast..   All good.    By that time, I have screwed up enough courage to try an overnight smoke and put a big old pork butt in there.   Fantastic.     There is no reason to be afraid.   Just keep the water pan full, and make sure you have some reliable power supplied to the little beast.   And keep the vent open!

[classicrockgriller]

KyNola is exactaly right. just do it, the worst that can happen is you have some GREAT

chopped brisket sammies.

The nice thing is that you have a WHOLE Forum on your side that will help you WHILE you

are smoking that brisket. Use them and you are not alone in fighting the beast.

If you start posting pics when you put that Brisket in the Bradley and tell Us what you are

doing, someone will be with you every step of the way.

BUT, if you want to sit on the fence post and watch others play, that is your decission too.

[SnellySmokesEm]

Just let the smoke roll and watch your bradley work its magic...  Man, I had the same feelings when I first started smokeing and when I got done with my first brisket I was thinking to myself "What the heck was I so stressed over?"  Just follow the advice from the guys on the forum and keep an eye on the temperature of the meat.  Then sit back and relax and consume adult beverages.

[Wildcat]

I simply rub my briskets with olive oil, apply salt, pepper, garlic and onion powders, place on rack with fat side up, apply 4 hours of wood pucks (12), and cook until done. Can't get much easier than that.

[bubtrauma]

Ok I will give it a go, I will collect all my "possibles" and do one. Hopefully sometime next week I have to find some wood pucks first.

Thanx Guys
Bub

[bubtrauma]

Oooops forgot to ask this question? How do I choose a wood flavor?

I thought apple wood sounded cool.....any advice?

Bub

[KyNola]

Use whatever flavor you like.  Apple is a medium strength smoke.  Beef can handle some bolder smoke like hickory or oak or even (God forbid and please don't let him choose)mesquite. ;)

Choose whatever you feel like using.

[hal4uk]

Good Luck, bubtrauma... 
It's really not that hard to do. 

Just keep the crystal condenser calibrated, and if my calculations are correct, when this baby hits eighty-eight miles per hour... you're gonna see some serious sh*t!

[Pachanga]

That's the right attitude.

Get on that Bull and ride it til the while blows.

Pachanga

[EZ Smoker]

Here's a nice link on choosing a type of wood for a particular food.   I like to use hickory for brisket, but I don't think you'd go wrong using pecan, oak, apple, or maple. 

http://www.susanminor.org/forums/showthread.php?26-Bisquettes&p=36