need some help

[jakomatic20]

Hello,

i just recieved a 4 rack bs for christmas. i just went out and got a whole beef brisket and 3 racks of baby backs. i have looked around the site alot and have got some pointers 4 my first attempt of the smoker. but i still see alot of people using a flat brisket not a whole brisket. the brisket i bought was just shy of 17 lbs. (plan on cutting it in half). but it is not in any way thin it is very thick. so i need some suggestions if anyone has any??? please it would greatly appreciated.   

the ribs i think that i can get done. it seems like just smoke them and for about 4 hours and wrap them in foil and bake in smoker for another 3-4 hours.

like i said i would appreciate any kind of help that i could get.

Later,

Jake

[Mr Walleye]

Here is a couple of threads regarding the brisket.

http://www.azbbqa.com/articles/brisket-trim.htm#

http://forum.bradleysmoker.com/index.php?topic=5180.0

http://forum.bradleysmoker.com/index.php?topic=5311.0

Mike

[pensrock]

jakomatic20, welcome to the forums!
I cannot help you with your questions but wanted to welcome you here. There are many users here that know much more than I do about hot smoking. I have just got my BDS a couple months ago and am still trying out new things I learned here.
I always used my home built smokers for cold smoking prior to buying the Bradley. I'm sure others will be adding to Mr. Walleyes post to assist you.

[Smoking Duck]

Welcome Jakomatic!

My first brisket I did was similar to the one you describe.  I dit it anyways and it still came out really good.  I highly recommend taking it to 190* utilizing a low and slow method (I did mine around 200-220*).  One thing I would have done differently was that it had a very large fat cap and I would have trimmed it down to about 1/8" fat cap.  Still delicious though and let us know how it turns out.

Again, welcome to the forum.  Someone must love you an awful lot to buy you a Bradley for Christmas ;D

Marc