Myths About Smoking Brisket

[vsoares01]

Greetings all.

Love what I've read so far. Really learning a lot. I'm a big fan of slow-smoked brisket. I live in Austin in close proximity to Kruetz's, Louis Mueller's, Stubb's, The Salt Lick, Black's, Rudy's, Cooper's and now, Mann's which I can actually hit at lunch. These places are considered the "upper echelon" of Texas smokehouses.

For the longest time I've asked the guys at these places about smoking a brisket. I've never really done it (just ribs, pork loin, chicken, etc) with my old Gas smoker. However, I was always very curious about the process. I kind of get a general consensus that those guys mention things like 10 to 12 hours of cooking time. I was always under the impression they SMOKED the brisket for 10 to 12 (and more) hours over Oak. All of them swear by Oak and claim that Mesquite burns to hot for smoking, but, works nicely with steaks and burgers.

I'm confused now because after reading this board I'm seeing lots of talk about 4 hours of smoke and then 12 more hours or more in the oven. This is all very new to me.

Before I smoke a brisket in the Bradley, I really want to understand this concept. To me, the smoke is the most important part of the process.

Has anybody tried to smoke a brisket in the Bradley for 8 or more hours and had success?

I don't think, but could be wrong, that most of the upper echelon smokehouses of central Texas use the oven for anything more than keeping or warming the meat back up.

Please advise!

Hook 'Em Horns!

Little Vic

[FLBentRider]

First,
W E L C O M E to the Forum vsoares01!

I am by no means a brisket expert (but it sure tastes good getting there) - but I'll say that the Smoke that the Bradley generates is cleaner and IMHO more concentrated than a traditional wood offset smoker. The process of generating smoke is not the primary cooking heat either. You don't have the issues of what temp the wood you are smoking with burns at, since it is never really "on fire" anyway. It just smolders.

I put four hours of mesquite on a brisket, took it out of the bradley after 10 hours, foil wrapped and put in a 200F oven for another 8 hours. It was perfect.

[vsoares01]

FL,

Thanks for the help.

Curious though: did you feel more than 4 hours of smoke was over doing it (even if it was concentrated smoke)? And, why not keep the brisket cooking in the Bradley for another 8 hours?

Regards,
V

[westexasmoker]

Welcome to forum Vic!  Another Tex....yep hook'em horns..although in my house I get in trouble and supposed to say 'Guns up'  ;D

I used to think brisket was a pain, and it can be on your offset simply because you have to babysit it and the temp swings...Now don't get me wrong I can pull off the same brisket out of my offset that I can my OBS, but it's so much easier with the OBS.  The problem (till I figured it out) with cooking with your offset, oh yeah they lied mesquite does burn at a higher temp but it has much more flavor! is ya want to do the same principal as the BS 4-6 hours of smoke, I gauge mine after the temp is back up...and then its just low 220-205 and slow and at that point ya don't don't want to smoke anymore just heat..hence low and slow.  If you use the offset, burn your wood down in another cooker and shovel the coals in, very little smoke.  This last brisket had about 5/6 hous in the BS, and then in the oven for about 14 hours in the oven and then FTC for another 4 hours!  My son was over and says 'Why did'nt you cook like this before' 

Oh and don't let FL fool ya, he's becoming quite the brisket expert!.....Mesquite is a good thing!   ;D

C

[FLBentRider]

Curious though: did you feel more than 4 hours of smoke was over doing it (even if it was concentrated smoke)? And, why not keep the brisket cooking in the Bradley for another 8 hours?

In experimenting with, in particular, pork butts, We can't seem to tell any difference between 4 hours and 5 or six. There seems to be a point where the meat won't take any more smoke. As far as over doing it, if I put on less smoke, the product would still be edible, and we can say next time "more smoke" - You can't take it off. I have over-smoked chicken with mesquite - I was the only one in the house that would eat it - good thing it wasn't a party.

As far as the oven, you can certainly leave it in the bradley for the entire time. I just started doing the oven thing recently.

[Habanero Smoker]

Hi vsoares01;
Welcome to the forum.

The flavor you will get from the Bradley is much different. The difference being you will not get the wood or charcoal taste that comes from cooking with these materials.

If you ask those men another question; "How long do they apply smoke while you are barbecuing? They will probably tell you they only apply smoke for a certain period of time.

[vsoares01]

Gents,

Thanks to all for helping me understand this stuff. Really appreciate it.

Okay, here's what I'm going to do.

Smoke with the Bradley using Oak or Mesquite (probably a bit of both) for 4 hours at 225º.
Take the brisket out, foil wrap it, place it in the oven for another 10 hours or so at 225º.

Is that about right on the temperature for the oven cooking part of the equation?

Lastly, standard pork ribs usually smoke through in a few hours (on an offset smoker). What would you suggest for cooking those with the Bradley?

Regards and thanks,
Victor

[FLBentRider]

I have been doing mine around 200-205F, I'm not sure how much of a difference 225 makes. Probably not enough to worry about.

[Wildcat]

I have been doing mine around 200-205F, I'm not sure how much of a difference 225 makes. Probably not enough to worry about.

Same here plus I do start to finish in the BS

[bigcatdaddy]

I thought I read somewhere either here or in another board, that once the meat gets to 140-145  that the meat actually closed off and longer smoking doesn't really affect the meat that much.  I usually smoke for about 4hrs max.

BCD

[Wildcat]

IMHO any smoke applied beyond 4 hours is a waste of wood in the Bradley.  I have not noticed any more smoke flavor with 6 hours on butts and brisket than what I can get with just 4 hours.

[NePaSmoKer]

Welcome Lil Vic

I been to the Salt Lick....................very good vittles.

I been doing the smoking thing since i was 17, Started with an old Luhr Jenson smoker. Had many types from weber, cookshack, klose, brinkman and a few others. Non gave me good smoked food until I got the Bradley.

In my Bradley i have done briskit, pork, veggies, fruits and even smoked planters p-nuts.

My experiance with briskit is 8 pucks of wood then just heat until you reach your desired IT Meat temp, FTC for a couple hrs and you will have melt in your mouth briskit.

There is a mountain of info from very good folks here. We are like a nation wide/world wide family.


Enjoy

nepas

[Buck36]

Vic,

Welcome to the forum. It sounds like the pros got you all sorted out here. I am envious of your location. My sister's family used to live in Austin. I had heard so much about Rudy's from her. I was surprised when we first visited her to find out it was part of a gas station! BBQ is awesome though. I still have some of their sauce in the refrigerator.

I would agree with Nepas though. Salt Lick was my favorite. It was interesting to take our own cooler of beer to a restaurant. Eating at the picnic tables and their BBQ was incredible. The best part was walking by the pits on the way to your table.   

[westexasmoker]

We got a Rudys here also good Q, but still the best is to find that small little place, kinda like a mom and pop shop.....OMG good stuff, we've got a place here Tom and Bingos talk about some killer brisket gottta love the menu...chopped or sliced brisket sandwich or ham sandwich open at 11:00 till the meat runs out, usually around 15:00!  But anywho, yep I agree with the 4 hours of smoke, but I like to start the 4 hour mark after I'm back up to temp, hence 6 hours sometimes!  And believe it or not I have done other wood than mesquite, just not in my BS!

C

[vsoares01]

Thanks all for the encouragement.

NEPAS, what did you mean by FTC for a couple of hours? What does FTC translate too? Does that refer to Fridge Temperature Cooling?

ALSO, I spoke to a guy that makes some damn fine BBQ locally here at Mann's. He said that he's never really check to see when the smoke stops having an effect. However, he uses a commercial smoking machine that also adds humidity while smoking. He cooks the brisket in that device all the way through. He was too busy to elaborate further. I don't think he stops the "smoke" part during the cooking.

I think the Bradley will do the job at 4 hours, like you guys are saying. I'm going to go with 4 hours of smoke and then 8 or so hours in the Bradley without smoke but, with an extra water pan. I may try hitting it with smoke for the last 30 minutes or so, just to kick it up a notch.

Regards,
Victor