I haven’t done a brisket in a Bradley for some time. Finally got around to smoke/roasting a whole brisket in the P10. I started with a 12.94-pound CAB, prime grade. After trimming it weighed 9.5 pounds. I used a simple Dalmatian Rub, with some garlic powder and paprika. Placing it diagonally on the rack, I was able to lay it flat. I cooked it at 250°F, and I applied three hours of oak. I may cut back on the smoke, if I do another brisket in the P10. NOTE: Dalmatian Rub is equal parts kosher salt, and coarse ground black pepper.
Total smoke/roast time was 8:45 hours. After 3.5 hours the internal temperature rose from 42°F to 145°F. At this time, I checked the bark and color. The color was good and the bark was set, so I decided to wrapped it in foil, and added about 1/4 cup of low sodium beef broth. After about 5 more hours the brisket reached an internal temperature of 204°F. I took it out of the smoker and let it rest for two hours.
FTC can be a chore for me. So what I do when I rest my briskets and/or butts, I preheat my microwave, by placing a cup of water in the microwave, and bring it to a boil. I then move the cup to a far corner of the microwave, and with the microwave off I place the still wrapped brisket in the.
After two hours I unwrapped the brisket, removed the point, and cut a few slices from the flat. The texture was competition “perfect”, and moist enough. I was able to cut thin slices that stayed together. When a slice was held up by one end it stayed together, and it easily pulled apart. I also used the drape (hang) test, and a slice drooped perfectly over my index finger. But I like my brisket with a little more bite, I’ll probably start checking the texture of the next one when it gets around 195°F.
I wanted to make burnt ends out of the point, but I was running late. I may try to turn the point into burnt ends either tomorrow or Saturday. I’ve never tried doing this the day after the brisket was cooked, so I’ll see how that goes.
It wasn’t the perfect brisket, but is turned out really good. The color was spot on, and the bark was close to perfect. Who says you can’t smoke a good brisket in the Bradley?