Making my First Brisket....need some tips

[highexplosive]

Howdy fellow carnivores...

For new year's eve I am smoking up a 10.5 lb Brisket in my Bradley 6 Rack Digital Smoker.  I is going to be about 12 to -4 degrees Fahrenheit outside while I am smoking....a rather warm day actually.

I am going to try the Bradley recipe for TEXAS STYLE BBQ BRISKET  (see recipe http://bradleysmoker.com/mesquite-bisquette-recipes.asp#2

1.  Anyone try this recipe before?  thoughts?
2.  Damper wide open or closed?
3.  How many hours your figure?  I was thinking 12 hours or so.
4.  Mesquite work ok?

Thanks for any tips!

[hal4uk]

Howdy HE!

I'm well distinguished by my ability to DESTROY a brisket!
Others (more helpful) will be along soon...

[Ka Honu]

Well, that's certainly a way to do it.  Personally I'd got to the recipe site and check out Pachanga's and WTS's suggestions and make my own modifications from there.

[highexplosive]

thanks....didnt help that other site.  They werent using the recipe from Bradley at all.

[3rensho]

Never tried that recipe specifically.  Usually use one from the recipe site (link posted by Ka Honu - above)

Never close damper (vent on top) completely.  Leave half open or so.

Timing on big hunks of meat can vary a lot.  Leave yourself plenty of time and you can always FTC.  Don't try to rush it. 

Wood choice is a matter of taste.  Mesquite works if you like it.  So do many others

[RAF128]

With a piece if meat that big and with your temperatures, it's going to take a lot longer than 12 hours.    With brisket it's done when it's done.     You'll need to use a meat probe to monitor the IT of the meat.
My Bradley is set up in my heated garage and it's taken me over 20 hrs to do a brisket and they were smaller than yours.    Good luck.

[Caneyscud]

10.5 pounds is not a huge brisket, so pretty good for a first go.  Just don't trim too much fat off.  Fat along with collagen (the stuff you don't see) are your friends.  Cooking it slow-n-low will cause that fat to render and, even better, the collagen to "melt" coaxing from the hunk of beef, sublime tenderness and juiciness.  The rubs, mustards, mops, etc... you put on are a bonus, and are pretty much your preference.  If you like cherry kool-aid as a rub - use it.  However, I usually don't equate sugar, ginger, and coriander with "Texas" brisket.  Not that it won't taste good, but I have never had a brisket from the "best brisket" places with those flavors.  Salt, pepper - yes and maybe some cayenne, and possibly (not often) garlic.  Usually smoke over Post Oak.  That is the "Brisket Belt" brisket from the Central Texas Joints that are usually highly rated.  Other parts of Texas, the style is different.  Some places smoke with Mesquite, some with Pecan, some with Hickory, some add more spices, etc....  The CYM is used in many places.  The Caney family barbecuers that have gone on before me, used salt and pepper and a mop.  The method was what they did on the ranches over open "in the ground" pits with very large pieces of meat.  Not trying to discourage you from using the recipe, but if you enjoyed brisket from Kreuz's or Black's, or Luling City Market (among others), and want to replicate that taste - this recipe won't.  

Damper open - mine is usually wide open

Timing is dependent on a lot of things.  Cabinet Temperature (CT) being one of the greatest variables.  I have a DBS and usually preheat to 260, put the meat in and then set the temp back down to 230.  Even with the preheat, it will take a while to get the temperature back up.  Don't be tempted to set the temp to higher - it won't raise the temp any faster.  The element is either on or off - it is not variable.  The element will be on until the set temperature is reached and then it will turn off until the temp drops below the set temp, then it will cut back on.  You will likely experience some big temperature swings during the first part of the cook.  - Nothing to worry about - that is normal and with a brisket (or a butt) no problem.  It all has to do with physics and probably how the unit monitors the temperature.  Timing is also affected by the hunk of meat you have.  Some just take longer than others for a variety of reasons.  This time of year timing is also affected greatly by the ambient temperature and perhaps even more so by the wind.  The wind will almost literally suck the heat out of any smoker - and the Bradley is no exception.  I smoked two butts and a brisket in one of my stickburners on Christmas Eve - and used 50% more fuel than normal.  Temp was upper 20's and windy.  So if you can shield the Bradley from the wind, the better off you will be.  

Briskets for me are usually done for me anywheres from 1 hour per pound to 1.5 hours per pound.  This time of year, possibly longer.  Many ways of planning, but I usually plan on finishing at least a couple of hours before serving.  I plan using 1.5 hours per pound.  If it finishes earlier, into a cooler (FTC) it goes until meal time.  If it finishes as planned - into the cooler it goes until meal time.  If it goes longer, it may have to go directly to the table.  The Christmas Eve smoke - I planned on a 12:00 completion for a 3:00 meal.  The brisket finished at 10:00 and went into the cooler.  The butts took longer, even if less pounds (they were thicker) and did not finish until almost 2:00.  

Your cook - I'd plan for completion to be 2 or 3 hours before meal time.  I'd plan on 15 hours of cook time (10.5 pounds X 1.5 hours per pound).  So I'd start 17 to 18 hours before meal time.  If it finishes early - into the FTC it goes.  If you are not trying to hit a meal time, then just go back 15 hours, cook it, FTC for a couple of hours and then put in the fridge.  

Mesquite - certainly.  But Mesquite in the Bradley, can get too strong for some people.  Might also consider Oak, Hickory, Pecan or some combination of the above.  In the Bradley, many only use 4 to 5 hours of smoke.  I like a lot of smoke flavor so I'll go 8 hours or more.  Not sure if I gain that much more smoke, but I think I do.  

Another thing to consider with a brisket is whether to use foil or go nekkid.  Both methods make very good brisket - albeit somewhat different.  You won't find foil being used in the "Brisket Belt" biggies.  The WTS recipe utilizes foil, and many have made some might fine briskets that way.  The Pachanga Way is somewhat nekkid in that no foil is harmed in the making of his brisket - but he does protect the modesty of his bashful brisket by covering up some of their nekkidness with a "slather" of CYM.  My brisket are more brazen and more from the naturist tilt - they unashamedly only wear salt and black pepper.  

[BuyLowSellHigh]

Listen to Caneyscud -- he knows his briskets.

One thing to watch for IF you follow the WTS recipe.  It uses a braise finish.  Braising can cook meat much faster than roasting or "nekked smoking".  In spite of all that liquid it is very easy to overcook during a braise and squeeze all of the juiciness out of the meat, leaving you with a wet exterior and very dry meat underneath.  When you move from the smoker to the pan, do a fork test -- this is your baseline for feeling not yet done.  Then during the braise keep a close eye on IT, start testing at ~ 180 °F, and then again every 5 °F therafter.  When it goes tender you will know it.  At that point get it out of the braise and into FTC.

For a braise finish it might be done in under an hour per pound, but depending upon the brisket, the temps you use, how tight the braise pan seal, etc., it could take longer.  FTC is your friend - you can hold that brisket at serving temp for 4-6 hours with nothing more than a good wrap, a good cooler, and a few towels.

Good luck, and be sure to come back with pics of the end result!

[Pachanga]

Here is some of what I know about brisket.

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

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

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

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

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

If you read any of this, you will notice cautions against much Bradley mesquite.  Many agree that it is very strong.

Good luck an slow smoking,

Pachanga

[bkcsmoker]

i haven't been able to make a perfect brisket yet.  my only advice--with the cold outside temps---give yourself plenty of time.  i put my bs in my garage and rigged up an chimney to push the smoke outside.  still had a lot of time into smoking a 10lb brisket, which after reading may be in line with what the guys with experience are saying.  good luck---with everything.

[highexplosive]

Thank you for all the feedback so far.  Very much appreciated.  Maybe I need to move to Texas for a month ang go to BBQ school!

I am thinking about throwing in some of my JIM BEAM bisquettes with the Mesquite.  Thoughts?

1 hour mesquite
40 min Jim Beam
1 hour mesquite
40 min Jim Beam
finish with mesquite

[Brisket Lover]

I've never been able to notice a difference when I alternate pucks.  I do it sometimes, but don't think it does much.  The stronger wood seems to always prevail.

Mesquite is my favorite so I just do that for a brisket.

[DTAggie]

Well between Caney and Pachanga I cannot add anything other than to say, just do it.  It will be good.  Allow more time than you think.

[highexplosive]

well just over 13 hours....Brisket is at almost 190F....not bad with the weather at extreme cold last night!  Now for my fav new acronym  FTC!  Pics to follow.

[DTAggie]

How did it taste?