First full brisket (packer)

[Brassarj]

I actually ran smoke for 12 hours and temp was 210-225 until the last hour or so at about 235

You applied smoke for that long?  Most people say that the meat stops absorbing smoke after the first 3-4 hours.  The additional 8 hours worth was mostly wasted pucks.  Other than that everything looks great.

Totally fine with applying the extra smoke.


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[Brassarj]

What's on the top rack?

3 lbs of bacon ends and pieces


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[Brassarj]

Uhhh.  One of those bewitchingly resplendent or otherwise easy on the eyes - but hard on the stomach, sliced brisket photos - would be much appreciated!

I even asked my wife to remind me and as I am prone to do, forgot to snap


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[OldHickory]

Nice job. I also smoke about 12 hrs.  If any absorbs after 6 hr.( and I think it does ) then good.  For me, more smoke is better.

[Ka Honu]

Did you trim the fat cap and ribbon before smoking?

[TedEbear]

Totally fine with applying the extra smoke.

Yes, but after the first 3-4 hours it becomes a matter of diminishing returns.  Could someone tell the difference between a brisket that had smoke applied for 3-4 hours versus 12 hours?  Probably, but at the cost of an extra 24-27 pucks the slight difference may not be worth the price.

[Caneyscud]

Nice job. I also smoke about 12 hrs.  If any absorbs after 6 hr.( and I think it does ) then good.  For me, more smoke is better.

I luv ya man!  Mo' smoke!

[TedEbear]

The following smoking guideline can be found on the Bradley user recipe website.  I believe it was intended for someone who is a new smoker but it seems that a few others could benefit from a review of it, too.

Do I need to apply smoke the full time the food is cooking?

Q. Do I need to apply smoke the full time the food is cooking?

A. Generally no, but that can depend on your particular taste, what you are smoking and how long it takes for a specific food to cook. As you become more experience you will develop your own guideline.

To get you started, here is a general guideline, based on what most owners use:

    0:40 – 2:00 Hrs. - cold smoked steaks, chops or roasts; nuts, vegetables
    1:00 – 3:00 Hrs. – chicken, fish, jerky, ribs, sausage
    2:00 – 4:00 Hrs. – brisket, butts, hams
    2:00 – 5:00 Hrs. – cheese

[Dano]

Good use of the fat cap on top to baste the brisket.  As for the smoking time I thought the "brisket pachanga" mentioned 12 hours of smoke somewhere with a combo of apple, hickory, oak and a few mesquite.  I wonder if he can weigh in on this because I'm looking at getting a packer today or Monday and wet aging it for a few weeks.  I was going to use his rub and method of smoking, starting the night before around 9pm.

[cheapevil]

What does the bacon do? other than taste great  ;)

[Brassarj]

Sorry for the delay in responding, had phone issues for a bit.

I trimmed the cap a little but should have trimmed more. I always leave more on for safety. I'm a chicken that way.


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[Brassarj]

Also, bacon drips bacon fat and is also great for adding to beans for a side


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