Doing My First Brisket

[sdcaller]

Haven't posted for some time--but I do read from time to time.
I smoked fish for years in a Lil Chief and then upgraded to the Original Bradley in 2012.
Most of the smoking I do is the trout and salmon I catch as well as some pork.
The odd time, a small beef roast.

I have always thought about doing a whole brisket and this week my local supermarket had them on special. I am now the owner of an 11lb "packer" which I plan to smoke on Sunday using a "Texas Crutch" approach.

I've looked at  various web-sites and know what I have to do with the trimming, dry rub etc.

My concern is the size of the brisket compared to the size of the rack in my Bradley. Brisket is a lot bigger.

My question is, should I trim it down to size to fit the rack or cut it into 2 pieces and do the point on one rack and the flat on another?

If I trim it to fit the rack, what level should the rack be on?  Closest to heat source or one of the higher levels?

If on 2 racks, I assume the point should be closest to the heat source?

I would appreciate any input that can be provided.

Thanks
SDC

[Orion]

If presentation is important I would trim it to fit one rack. A few strategic cuts and presto... firs one rack. You can take the cuttings and prep them same as the main chunk and place them on the top rack and remove early to set aside or snack on.

I’d use the rack second from top for the main attraction. The lower the rack the higher the temp. Rotate your rack front to back half way through the cook. Smoker is always hotter at the back wall.

Other option is to just lop it in half and use the two middle racks. Rotate them up  and down and front to back twice during cook.

Always be careful that the product on racks does not contact side walls as fat and liquids can run down the wall and create a mess or possibly combustion .

I’d cut to fit.

[Habanero Smoker]

Good to see you posting again.

Pachanga would bend (or hump) his whole briskets to fit into the tray, and during the cook it would shrink to fit into the tray. He just made sure that the brisket would not touch the back wall. I couldn't find the post, but if you do a search you may find it. An 11 pounder shouldn't be that difficult to bend.

[TedEbear]

From Pachanga:

So Your Brisket Doesn't Fit - Solution Here

[sdcaller]

Thanks for the replies--sure helped. I "bent the brisket to fit the rack.

Yesterday, I trimmed it and dry rubbed it, wrapped in Saran and kept in the fridge overnight.

Brisket is in the smoker and has been there for 1 hour at this time. I plan to put 4 hours of smoke on it (mix of Mesquite and Hickory), turn it after 4 hours and leave it in the Bradley for another 4 hours. I'm hopeful that after 8 hours I will have a temp of around 160 degrees.

At that point the plan is to take it out of the smoker, tightly wrap it in a double layer of foil and into the oven at 300 degrees until I get an internal temp of 205 degrees.

When I take it out of the oven I plan to let it rest in the foil for at least 30 minutes before I unwrap and slice.

I'll let you know how it all turns out.

SDC

[sdcaller]

All I can say is "WOW", why did I wait so long to do a whole brisket? It turned out absolutely super.

My wife plays old time fiddle and I'm a square dance caller. We first had smoked brisket at a music jam/dance in rural Kansas on a trip in the mid 2000's. It was great. I've had it at restaurants a few times since then, and while it was OK, it never seemed to be as good as what I remembered from that time in Kansas.

Over the years, I resisted doing one in the Bradley as it seemed like a lot of work (And it is) and I wasn't sure how it would turn out. I was quite content doing pork, salmon, trout  and the odd small roast of beef.

Well, after the experience this weekend, I shall being doing more briskets.

I trimmed it on Saturday, applied the dry rub, wrapped it tightly in Saran and fridged it overnight. Got it out this morning and let it warm up for an hour, "bent it"to fit the rack as had been suggested (thank you), and then into the smoker for 4 hours  of smoke at 200-225 degrees. After 4 hours I turned the rack and 4 more hours in the Bradley at 200-225 degrees.

I took it out after a total of 8 hours at a temp of 165 degrees and double wrapped it in foil and then into the oven for 1 and 3/4 hours at a temp of 300 degrees. I got it up to a temp of 208 degrees and took it out of the oven and let it sit in the foil for 45 minutes before I unwrapped and put it on the cutting board.

I made sure I cut across the grain (I had made a couple of cuts before smoking to identify which direction to cut) and not only did it look picture perfect, it was melt in your mouth juicy and fork tender. At least as good as what I remember from Kansas.

That's my story and I'm sticking to it.

SDC

[manfromplaid]

outstanding.. glad it worked out and hope you get many more just like that. I love it when something comes out of my smoker just right .
jeff

[Habanero Smoker]

Great to see you had a very successful cook.

I'm a New Yorker, and at one time worked at a place for people who had disabilities. I had a coworker from Kansas who was a music therapist. Every Monday evening she would organize a wheelchair square dance. At the time, I learned that even a young New Yorker can enjoy a square dance. It was very therapeutic for those in the wheel chairs.

You should check out Pachanga's other posts on brisket.

[sdcaller]

Great to see you had a very successful cook.

I'm a New Yorker, and at one time worked at a place for people who had disabilities. I had a coworker from Kansas who was a music therapist. Every Monday evening she would organize a wheelchair square dance. At the time, I learned that even a young New Yorker can enjoy a square dance. It was very therapeutic for those in the wheel chairs.

You should check out Pachanga's other posts on brisket.

I will check out the brisket posts. Thank you.

We were at Rochester in August of last year to attend the Genessee Country Village Fiddlers Fair, My wife got the to play lots and I got to call some square dances. It was fun couple of days and we had planned to be there again this year. Damn Covid!

My wife plays at retirement and long term care homes. The Seniors love it, the music they grew up with.

SDC

[Edward176]

Great stories guys, and so happy that sdcaller's brisket was such a big hit. I too was a little leery about making a brisket in my smoker. My first attempt was also a whole brisket, and I had to bend it to fit onto the rack. I must have fretted and lost sleep wondering what I missed and what if it doesn't turn out, etc. Well it was an amazing tasting brisket that everyone raved about, and now I smoke briskets all summer long. My wife and kids all swear that the Bradley is the best hobby I could have taken up..