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BRADLEY SMOKER | "Taste the Great Outdoors"
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Brisket in the Smoker
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Topic: Brisket in the Smoker (Read 5124 times)
ahrond
Newbie
Posts: 2
Brisket in the Smoker
«
on:
June 14, 2008, 12:37:06 pm »
I started my brisket on Thursday in John Henry's Brisket Brine, for 24 hours. (I bought a 6.5pd flat un trimed from Costco)
http://www.johnhenrysfoodproducts.com/Description.asp?prod_id=134
Last night I took it out of the brine and used his Texas Brisket Seasoning.
I put it in the smoker at 10pm PST last night with 4 hours of Hickory. Woke up at 2 and changed out the water, and again at 7. The brisket just hit 190deg and its not pulling apart with a fork. How much longer should i keep it in? Or should i take it out and FTC it. I have about 4 hours until dinner. I am also putting in 5pds of Salmon I have brining. And I promise pictures tomorrow! Thanks for the Advise.
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Smoking Duck
Member Extraordinaire
Posts: 2,836
Re: Brisket in the Smoker
«
Reply #1 on:
June 14, 2008, 12:40:42 pm »
Ahrond,
None of the briskets I do pull apart with a fork. They will get very tender, but the brisket is too lean a cut to just pull apart. Simply slice against the grain and serve with some great barbecue sauce.
SD
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Gizmo
Member Extraordinaire
Posts: 3,922
Re: Brisket in the Smoker
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Reply #2 on:
June 14, 2008, 12:43:32 pm »
I would wrap it in foil with some apple juice and keep it in a 200 degree oven (or the bradley). In 4 hours, it should real hard to slice as it may fall apart.
I have not tried to pull brisket although often it is very hard to slice even with razor sharp knives as it can fall apart while slicing.
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ahrond
Newbie
Posts: 2
Re: Brisket in the Smoker
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Reply #3 on:
June 14, 2008, 12:57:35 pm »
I wasn't looking to do pulled brisket. I will be very happy with juicy slices.
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FLBentRider
Member Extraordinaire
Posts: 8,987
Re: Brisket in the Smoker
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Reply #4 on:
June 14, 2008, 01:38:41 pm »
W E L C O M E to the forum ahrond!
Sometimes the Brisket falls apart, and sometimes it doesn't - my first one did not.
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Habanero Smoker
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Re: Brisket in the Smoker
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Reply #5 on:
June 14, 2008, 02:13:02 pm »
If you want to pull the brisket, one member (SmokeHouse Rob; who also brined his briskets) had mentioned to take it to 205°F-210°F. If you had been smoking it at 200°F-210°, you will have to use a cabinet temperature of at least 230°F.
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West Coast Kansan
Member Extraordinaire
Posts: 2,093
Re: Brisket in the Smoker
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Reply #6 on:
June 14, 2008, 08:56:46 pm »
I think Gizmo has the approach for very tender brisket. It does take a higher IT for brisket as HabS says. Another type of roast will be a better choice for pulling when the time comes and you do want to go that way.
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kiyotei
Jr. Member
Posts: 169
Re: Brisket in the Smoker
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Reply #7 on:
June 20, 2008, 03:10:35 pm »
the real test is not trying to pull it apart but just sticking the thermometer in. If it goes in real easy, like poking a marshmallow, then its very done.
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BRADLEY SMOKER | "Taste the Great Outdoors"
»
Smoking Techniques
»
Hot Smoking and Barbecuing
»
Brisket in the Smoker