Gonna try a brisket

[fireslayer]

Picked up this 10lb choice Angus packer from restaurant depot and I think ill give it a try this week. This will be my first one....any tips, or suggestions?



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[fireslayer]

I'm planning on rubbing it down with some yellow mustard and some Zach's brisket rub.

[mikecorn.1]

I likes
The Zacks brisket rub. :D


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[fireslayer]

What about IT and where should I place the probe? Also what do most people smoke with, right now all I have is cherry, apple, and Jim Beam bisquettes?

[Chili Head]

John henrys brisket rub is really good. Me personally i would use the jim beam pucks on brisket.
I stick the probe into the thickest part and let it go until 160 ish. At that time i foil it and let it go until it hits 200 then i check it for tenderness. once done i keep it in the foil and wrap it up in a towel and place it in a dry cooler for a couple hours. Be careful after the ftc it will still burn you even after several hours..i learned the hard way :D


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[Tenpoint5]

Stick the probe in the meatiest part of the flat. Burn about 4 hours of the Jim Beam (Oak) pucks and let her ride at 225º until you get an IT of 185º then FTC for a couple of hours. Trim the fat cap down to about 1/4-1/2 inch all over. Save the trimmings for when your doing sausage.

[DTAggie]

Stick the probe in the meatiest part of the flat. Burn about 4 hours of the Jim Beam (Oak) pucks and let her ride at 225º until you get an IT of 185º then FTC for a couple of hours. Trim the fat cap down to about 1/4-1/2 inch all over. Save the trimmings for when your doing sausage.

10.5 has you covered.  Definitely the JB but you need to get you some Hickory or Pecan to try in the future.  I like to do 6 hrs of smoke.  Change water pan after the smoke.  Put probe in meatiest flat.  Anywhere from 185* to 190* in the flat is good.  The FTC helps tremendously with juices setting back in meet and timing if the IT is hit a few hours before you plan on serving.  That size brisket could take you up to 20 hours.  Give yourself time!

[Caneyscud]

OK, grow some bark on that thing.  Preheat to as high as you can, reset to 230 (just a little faster) and set back and wait.  Never had JB pucks - usually I use Hickory or pecan or oak on brisket.  Can't say much about brisket rubs - never used any except some I threw together and they are usually very simple.  How long to smoke???  There is probably a point of diminishing returns - but for me I throw it on for 8 to 10 hours - sometimes longer to extract just as much smoke flavor as I can.  I figure that happens in my woodburners - so why not the Bradley.  I will say as a caveat that the Bradley smoke that is generated seems to be a little stronger than what I get in my stickburners especially when I've got them producing the thin blue.  So many use shorter smoke times than I do.  I usually take them to 185 in the point - that makes the flat a little more done - which is fine - i can always make burnt ends.   Best advice of all - enjoy the smoke!

[fireslayer]

Thanks for the tips everyone...will post pics along the way.

[ghost9mm]

partner you have a real nice piece of meat there, sure should be good eating....

[oakville smoker]

I did one on the weekend, about 12 pounds
3 hours of smoke, mesquite
Ran it overnight with an old aluminum turkey tray to catch the liquids
Rub was Montreal steak seasoning and a generous sprinkle of garlic powder

I pulled mine at 200 and FTC'd about 4 hours
I fired in the oven for a quick warm up before slicing
Best one yet, hope yours turned out as good as mine

And that was after an all star turkey that brined, injected with creole butter, smoked and then finished in the Big Easy the day before

Oh by the way, no left overs which has to tell you something