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

[Migo]

I have a new Bradley Smoker, stainless, electric, 4 rack. I sure hope you can help.

I want to cook/smoke/eat as much brisket as I can in the smoker. I tried to find some info on forum but out of time and hope to get some guidance.

1.   How many briskets can I do at once?
2.   What size max for each brisket?
3.   How long do I smoke it?
4.   Any tips in the whole gig of man against brisket in Bradley?
5.   Temperature gouge recommendation etc

I am cooking for my employees on this and a TEC grill and Big Green Egg. I am already rattled.

[Arcs_n_Sparks]

I am already rattled.

I'd say welcome, but it sounds like you do not have time.....

I'd also suggest a drink, but it sounds like you do not have time....

If your smoke is for tomorrow, you really do not have time...

If after tomorrow, then there is hope. For the quantities you suggest (4 or more 6-8# briskets), it sounds like you need at least 18-24 hours to make it. Perhaps you can speed things up by smoking for four to six hours, then transferring to an oven to accelerate things. This is not ideal, but may allow time for a drink.

Arcs_n_Sparks

[Gizmo]

Welcome and what Arcs said.

To expand on what Arcs suggested, you could also finish the brisket in the big green egg but the slower you can cook it the better and the egg can get really hot.
Since you are doing this for your employees, I would suggest Arcs' method to reduce the complication of over cooking and in this case meaning to burn it. 

Put your 4 hours of smoke on then place the briskets in foil pans with a cup of apple juice or wiskey in the bottom, stick a meat probe into the brisket and cover the top with foil and pop into an oven.  The temperature of the oven will have to be determined by the time you have.  200 to 210 would be ideal but if you don't have 18 hours or so, you will need to drive up your temperature.  Good thing is if you do have to raise the oven temperature and you finish early, the briskets will keep in that foil pan with the temperature turned off for several hours.  You could take the oven temp up to 275 to 350 to reduce the time and hopefully in the foil pans, will still stay moist and tender.
Good luck

[Arcs_n_Sparks]

Welcome and what Arcs said.

Now that I have time, welcome and what Gizmo said.

However, I must confess, the magnitude of your problem has forced me to have a Scotch...   :o

Arcs_n_Sparks

[Migo]

I guess I misspoke. The party is Saturday. I meant by out of time meaning I have looked high low how deal with BS in cooking multiple briskets.

I cook awesome brisket in my big green egg about 18 hours.

I want to be able to cook 4 briskets in B-smoker. If I smoke 4 at once for 18-24 hours at proper meat temperature will that get the job done and will I have some killer brisket?

Is there any sense to searing the brisket 1st on my TEC grill then putting in.

Please accept my thanks for your time and thoughts. Migo

[Gizmo]

No need to sear.  Rub the brisket with your favorite rub.  Wrap tight in plastic wrap and over night in the refrigerator.  Take out of fridge 1 hour or so before you want to start cooking to bring up to near room temp.  Preheat the Bradley on max heat.  I take mine to about 260 as the bradley's digital thermometer reads (the only use I have for the built-in temp gauge).  Spary your racks with non-stick spray and then load the bradley up with the brisket.  When loading, I stay away from the bottom of the unit as much as possible (to stay away from being so close to the heating element).  Load your pucks (add 2 or 3 bubba pucks if you have them to push off the last wood puck) for up to 4 hours of smoke and set your timers - 4 hours of smoke (plus 20 minutes for 3 bubbas pucks) and max out the oven timer.  After the 4 hours of smoke you'll dump the bowl and refill it with hot water.  During the smoke and cook, adjust the set temperature of the oven to keep the temperature at the meat (as measure with a remote thermometer) at around 200 degrees.  Your set temp will normally be quite a bit higher than the desired cook temperature when you first start out.  As the briskets get closer to the final temperature, your set point will get closer to the cook temperature setting (200 deg).  Bring the briskets up to your desired internal temperature, pull and wrap in foil, then wrap in an old towl, then place into a preheated cooler for that "FTC" finish.  Alternatively, you can use the foil boat method I mentioned earlier after the 4 hours of smoke using a 200 to 210 degree oven temp.

[Consiglieri]

Arcs, you convinced me: I had to have some liquid relaxation too. 

Migo: welcome and congratulations on the ambitious project.  I think Giz and Mr. Sparks gave you some sound ideas and advice.  The only thing I can think to add is that you might want to think about slathering up your brisket with some plain yellow mustard (or a mustard based slather from your favorite cook book) before applying your rub.  If you haven't tried a mustard slather yet and are skeptical, only slather one or two.  I think you'll find that the mustard helps bind the rub to the meat, and adds a nice (surprisingly) subtle flavor addition.  It may also help keep your meat moist, given that you may have to cook at higher temperatures.

Good luck, report back, and post some pictures!

[La Quinta]

I like you Arcs!!! Pretty funny!!!

[Habanero Smoker]

Migo;
Welcome to the forum.

I just want to add that shearing prior to smoking will hinder the ability for the smoke to penetrate the meat.

[iceman]

Welcome and good luck Migo. They pretty much covered all the bases. That's a good thing because I'm out of time :D ;) as Arcs and Ron White would say I think I'll have another Scotch! ;D

[Migo]

Thanks everyone and especially Habanero Smoker for offline help! I did not see whether or not I put fat side up? In my Big Green Egg you should but in this kind of cooker I do not know? Is there any other advice as to get the job done and keep the brisket moist than mustard? I have lot of people looking to me not to screw this up, grin. I will take pictures so Arc can through empties at them, grin.

[Smoking Duck]

Welcome Migo, I would put in with fat side up.  Some will use extra virgin olive oil instead of mustard.  I am contemplating that with my brisket I'm doing this weekend.  Good luck and be sure to post pics....the pics get most of us through the work days  :D

[Scotty-G]

Migo,
Welcome to the forum.
When I make brisket, I typically fill up my OBS with about 30lbs of brisket (2 full briskets).
If I'm not using the top tray, I pile in the cut off fat from the briskets and let that melt down onto the meat below.
For the long slow smokes I also spray the briskets down with apple juice every 4 hrs (next time I may do a mixture of apple juice and burbon).

If you use a remote temp probe, try to make sure that the probe tip is in the center of the meat and not in a fat pocket.
I made some cardboard brisket recently and that may have been one contributing factor. :-[

Hope all goes well.

[Migo]

what is best position to set the damper on top at? i am about to put those "no time for you briskets" in. grin, Mike

Also how do i put a picture in the post?

Thanks

[Habanero Smoker]

Fat cap up for me also. For brisket I generally open the vent far enough so that no smoke backs out of the generator.

To post pictures you need a site to host your photos. I use Photobucket, once you post your pictures on a hosting site, you link the photos in your posts. Photobucket make posting on this site easy, but also Olds will host your pictures. You can contact him by sending him an email, he doesn't respond to PMs.