Bradley Brisket

muebe · March 04, 2011, 08:16:36 AM

I made my first brisket in my Bradley yesterday. The brisket was a little guy (only 3.5lbs). I rubbed it with Char-Broil's Pinch of Sizzle brisket rub and then also rubbed it with some dark brown sugar to the top of the brisket. Then I salted the top with some hickory smoked salt and left in the fridge to rest overnight. The brisket was smoked with the fat cap down at 225F for 11 hours to a IT of 185. It got 1 hour of maplewood and 3 hours of applewood smoke. Then it was in FTC for an hour before carving. It was very tender and moist in the middle where it was thickest. The ends were a little dry but still good. The dark brown sugar gave it a nice, sweet crust that went very well with the rub ;D

classicrockgriller · March 04, 2011, 08:21:46 AM

Nice color!

Why didn't you carve the Brisket across grain of meat

instead of with grain of meat?

Would have been a lot more tender when eating.

muebe · March 04, 2011, 09:28:07 AM

Yeah I screwed up cutting it ::) ...The Turtle informed of that in the other forum. Next time I will cut it across the grain. The next brisket I smoke will be more uniform also. It was still really good :)

classicrockgriller · March 04, 2011, 09:42:33 AM

Quote from: muebe on March 04, 2011, 09:28:07 AM
Yeah I screwed up cutting it ::) ...The Turtle informed of that in the other forum. Next time I will cut it across the grain. The next brisket I smoke will be more uniform also. It was still really good :)

The Brisket is killer looking INSIDE and OUT!

And for that you should be very Proud.

I wasn't trying to be rude.

I love the brisket and would eat it no matter how it was sliced.

muebe · March 04, 2011, 09:49:56 AM

Quote from: classicrockgriller on March 04, 2011, 09:42:33 AM
Quote from: muebe on March 04, 2011, 09:28:07 AM
Yeah I screwed up cutting it ::) ...The Turtle informed of that in the other forum. Next time I will cut it across the grain. The next brisket I smoke will be more uniform also. It was still really good :)

The Brisket is killer looking INSIDE and OUT!

And for that you should be very Proud.

I wasn't trying to be rude.

I love the brisket and would eat it no matter how it was sliced.

No worries CRG ;) I have smoked over a 100 Tri-Tips but very few briskets. My thought was to cut it like a Tri-Tip but now realize that the grain is different..

watchdog56 · March 04, 2011, 03:08:53 PM

nice looking brisket.

squirtthecat · March 04, 2011, 03:17:23 PM

Heck yeah, nice looking..

If you find those pieces a bit chewy, just chop them up against the grain and mix in a touch of sauce for some killer sammies.

wyoduke · March 04, 2011, 03:41:44 PM

Looks great nice bark ;D

howlin · March 04, 2011, 08:44:04 PM

i cant find brisket anywhere in my neck of the woods(or pork belly for that matter)do you guys get it from the butcher direct?

DTAggie · March 04, 2011, 09:03:50 PM

where you from howlin?

muebe · March 05, 2011, 08:00:52 AM

Quote from: squirtthecat on March 04, 2011, 03:17:23 PM

Heck yeah, nice looking..

If you find those pieces a bit chewy, just chop them up against the grain and mix in a touch of sauce for some killer sammies.

Did that for a sammie last night with some smoked cheese on toasted bread and it was excellent!

beefmann · March 05, 2011, 08:06:54 AM

good looking brisket no mater how it is sliced

Bradley Brisket

squirtthecat

beefmann