How many much briskets can I could at same time in the Bradley Smoker.

[Migo]

Thats my turkey in big green egg. I use a spanek and it cooks them great.
They are IN!
Do I need to push the puck button more than once to get them to advance?

[Habanero Smoker]

You need to push the advance button three times to get the first bisquette to the burner. Wait until the advance mechanism fully cycles before pushing the button again. If you are planning on using 4 hours of smoke, if you don't have Bubba pucks, you will need to add 3 extra bisquettes more then you are planning to smoke. The last 3 pucks are not pushed to the burner.

[Migo]

I thought I had it set right at 225 and took a short nap. Came out and smoking like hell and at 300 degrees! When it is time to spray the meat again with my secret sauce spray (not really secret) Do i remove the racks completely as the smoke will be killer or do I at same time shuffle the racks? Where the smoke wizard when you need him?

[Gizmo]

You can spray in place but if you are rotating (front to back and top to bottom) then take the opportunity to spray at that time.  The less time you keep the door open, the better.

[Migo]

Gizmo thanks. I noticed when i took it out to stop smoking that the meat looked dried out compared to what i am use to seeing in my green egg.
I found this recipe for SOP I have used last few years. "I mix a can of beer, a can of water, half a jar of onion juice and a can of vinegar for mine." I have a juicer and it is weird watching onion juice flow. I have a big sprayer that I keep this is frig and works great for all kinds of meat.

[Gizmo]

Super, let us know how it turns out.
I got to use one of the big green eggs at BBQ University.  It does a great job making Naan.  It is not the only thing we did on it but I did a few personnally.  I think it actually out performed a $6000 dollar grill but then the eggs aren't cheap either. 

When trying to decide which unit to get, I did do some research on the egg.  Only real complaint I saw was the fire box was made out of ceramic and is very easily broken when cleaning.

Was the dry looking on the outside or inside?

[Migo]

Wow. The brisket is perfect. I started yesterday at 4:45pm. I thought after I got internal temperature arounf 200-225 I was good for 20-24 hours based on what I read. I was wrong. 2 smaller briskets internal meat temperature was 195-205 at 9:00 am. I removed them and wrapped in tin foil and broth AFTER taking several bites. oh my God...

Anyway removed the last 2 at 10:30 am. Perfect at same temperature.

I have two highly season pork loins on indirect heat on my TEC grill. Man I am going to pull this off and it si THANKS TO YOU GUYS!

I will take pictures before and after I cut all that meat up.

I have warmer trays that work off flame like you see in resturant buffets. After I slice and put meat in them should iu have any broth in the pans they will be in?

[West Coast Kansan]

The broth add will be fine.  Glad this worked well for you  :)

[hillbillysmoker]

Glad everything came together for you. Congrats.

[Migo]

Huge success. 100% of brisket & Pork Loin enjoyed by all. You guys truly made a difference and I truly am thankful One last favor to ask. Can you guys form a posse and come clean this mess up?!?!

MERRY CHRISTMAS, Thanks

[Mr Walleye]

Great lookin' chow there Migo!  ;)

I'm glad it all worked out for you.

Thanks for the pictures

Mike

[Migo]

Thanks! I was up most of night even though i probaly did not need to be. I was kind of a slug host. I was shocked at how fast Bradley cooked it. migo

[Wildcat]

Does not look like anything will be left so forget me cleaning up.  ;D  Nice job and congrats.

[Gizmo]

Wow Migo,
I recognize every one of those faces.  Happy eaters.   ;D

[Habanero Smoker]

Looks like a very satisfied group of people.