How long to smoke?

[LeadSlinger]

I am a newbie and this will be my first shot at smoking a brisket on my new Bradley. I have done a lot of reading and have got everything down for the most part but have one question left....I have a 11 lb brisket and figure my cook time will be somewhere around 16 hours give or take...I worry about the brisket taste being overpowered by to much smoke??  Out of the cook time, how much time is recommended for smoke?  I have read where people have smoked the entire cook time, others 75% of the cook time and some 4 hours.  Any input or tips will be helpful and appreciated.

[FLBentRider]

Starting out I would not put more than 4 hours of smoke on it.

You can say "it needs more smoke next time" and still eat it.

If you over-smoke it there is no "undo" button.

[LeadSlinger]

Are you saying, right from the get go, start the smoke and smoke 4 hours? and what flavor bisquettes are your favorite for brisket?

[mikecorn.1]

I do 4 hours max of smoke. Never really tried any longer so I can't say if it makes a difference. Some say that the meat stops taking smoke at a certain temp. 140*F I believe. Don't quote me on this. ;D


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[FLBentRider]

Are you saying, right from the get go, start the smoke and smoke 4 hours? and what flavor bisquettes are your favorite for brisket?

Four hours of smoke right from the start, cold meat and all.

I like Hickory, Oak, Maple, or Pecan on beef.

[LeadSlinger]

ok, thanks guys...I can't wait to start this tomorrow. I'm gonna comb over the forum for more hints and tricks....looks like a really great place with a lot of information. 

[OU812]

I do 3 to 4 hr Oak,,,,,,,,the rest of the time in the smoker is just slow cookin that brisket.

Make sure ya dump and refill the drip pan after the smoke, then dump and refill every 4 to 6 hr.

Even if it looks like its full, it will be mostly grease and ya dont want a grease fire.

Also every time ya dump the drip pan make sure the hole in the V tray is clean.

I do the fork test to see when its done, stick a fork in it and if it goes in like soft butter your done.

Some finish at an IT (internal temp) of 180 F some at 200 F

Dont forget to FTC (foil, towel, cooler) that hunk of beef, I PTC (plastic, towel cooler) mine.

Save them juices from the FTC and brush on each slice come serving time.

Cant wait to here how your brisket turns out,,,,,,,,,,,,,dont forget the money shot.  ;D

[Smoker John]

Welcome Leadslinger, I smoked mine for 4 hours & it seemed just right for my taste. You can always add or subtract the amount of smoke with your next one, learning & experimenting is part of the fun of smoking for me. Looking forward to your results.

[Habanero Smoker]

Hi LeadSlinger;

Welcome to the forum.

Below is a link about smoking times. It is a guide to assist you in determining how much smoke you may want to use.

Smoke Application Times

[LeadSlinger]

one more dumb question....

After I smoked for 4 hours, I turned the smoke generator power off and my temp dropped about 20 degrees....should I have left it on because it is part of the heat??  Should I have left it on during the entire cook?

[Habanero Smoker]

If it helps you to maintain the heat setting you want, it is perfectly alright to keep the generator on; or turn it off and adjust your heat setting (if you have the Original model). I now use a temperature control device that will adjust the cabinet temperature, once the generator is turned off. If you start smoking a lot of sausage, it may be something you would want to look into. Most members that have a third party temperature controller use an Auber PID.

[Kahunas]

I go 2 hours of smoke and turn off the smoke generator when complete.

[LeadSlinger]

Well woke up this morning to my IT being 209....wish I would have woke up an hour or so sooner....but I babied her until 2:00 am and knew I needed to get some sleep. Anyhow, brisket is now FTC and we'll see how it turned out.  It may end up being chopped beef sandwiches.  I'll post a few pics if I can figure that part out. Thanks for all the input guys....it was almost exciting as having my first child this morning.

[LeadSlinger]

Brisket turned out amazing. very tender and juicy....not dry at all. ...better than anything I have ever eaten in any restaurant. I smoked for 5-6 hours with special blend and a few mesquite mixed in....I am hooked now.  No more sending out the turkeys and hams at holidays for me.  :)

[OU812]

Good to here your brisket turned out as you expected.

Got any money shots of your masterpiece?  ;D