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> HOW I SMOKED THE BEEF BRISKET, TURNED OUT SUPER!
sdcaller
Posted: Sep 06, 2020 - 08:11 pm


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WOW, why did I wait so long to smoke a brisket?

My wife , the fiddler and I first had brisket at a pot luck at a music jam in rural Kansas about 15 years ago. It was really good and while I have had it at restaurants since, it never seemed as good as Kansas . Since I got the Bradley in 2012, I have resisted the idea of doing a brisket as I figured a lot of work and I wasn't sure how it would turn out and they are not cheap at the regular price.

I was seduced the other week by the Loblaw special of $2.99lb and bought my 11.5lb whole cryovac'd "packer".

After I got it home and started looking at the size of it and the size of a Bradley rack, I thought there is no way that sucker fits on the rack! I also belong to the Bradley Smoker Forum, so I asked the question there, and was told simply tent it/bend it to fit and as it cooks and shrinks it will fit fine. Yeah, that does work.

Anyways, yesterday, just after supper, I got the brisket out of the fridge and opened it up, put it on my cutting board, patted it dry with paper towels and trimmed away about 1.5lbs of fat. This left about a 1/4inch on the top side of the flat and where the flat and point(the thick part) join, I cut away a lot of that fat as well. I gleaned this info from various web-sites.

Also, brisket can be a tough cut of meat and it is important you slice it across the grain to serve. One of the sites said it can be hard to determine grain direction after smoking and to make a couple of partial cuts before you dry rub, as this will show you which direction to carve after cooking. I did this and it worked fine.

After I trimmed it, I liberally applied my dry rub on both sides, wrapped it tightly in Saran and put it in the fridge overnight.

Got it out early this morning and let it warm up for an hour while the Bradley was warming up.
After I took off the Saran, I applied another light coating of dry rub. I "bent it" onto the rack, and that worked fine.

It went into the smoker at 8am and I put 4 hours of smoke on it (half Mesquite and half Hickory) at 200-225 degrees. At Noon, I turned the rack 180 degrees and left it in the smoker until 4pm at the temp of 200-225 degrees. The internal temp was about 165 degrees at that time and I double wrapped it tightly in heavy duty foil and than into the oven at 300 degrees.
It was in for 1 and 3/4 hours and when I took it out, the internal temp was 208 degrees. You need to get it up to this high of temp in order to breakdown the fibres in the meat. I let it sit in the foil for 45 minutes before unwrapping and cutting. That way any juices are reabsorbed back into the meat.

I cut it across the grain, which my prior cuts identified and it was fork tender, juicy and a wonderful flavor.

As good as or better than what I remember of Kansas.

Would I do another--you betcha! Lot of work, but based on this experience, well worth it.

Pics follow.

First one is the brisket still in the cryovac.

SDC



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sdcaller
Posted: Sep 06, 2020 - 08:12 pm


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Pic 2

unwrapped, bottom side

You can see where I made the cuts to identify the grain

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sdcaller
Posted: Sep 06, 2020 - 08:15 pm


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Unwrapped top side

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sdcaller
Posted: Sep 06, 2020 - 08:18 pm


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Pic 4

dry rubbed and on rack

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sdcaller
Posted: Sep 06, 2020 - 08:19 pm


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Noon, ready to turn 180 degrees

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sdcaller
Posted: Sep 06, 2020 - 08:21 pm


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4pm ready to come out of the Bradley

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sdcaller
Posted: Sep 06, 2020 - 08:22 pm


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Foil wrapped, ready for the oven

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sdcaller
Posted: Sep 06, 2020 - 08:23 pm


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Out of the oven and unwrapped

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sdcaller
Posted: Sep 06, 2020 - 08:25 pm


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Sliced for Supper

Lots left for more suppers and I've got to cut a piece off for Steve.

SDC

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mydogbites
Posted: Sep 07, 2020 - 06:11 am


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I'm glad your's turned out so well. Any leftovers? Now I'm looking forward to my son doing his. I'll forward your method to him, thanks Ralph.

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Chevy
Posted: Sep 07, 2020 - 07:11 am


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Thanks again Ralph with the details. Looks absolutely delicious.

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sabmgb
Posted: Sep 07, 2020 - 08:46 am


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yes that looks great Ralph. Have another reason to look forward to Wednesday now. You said you not a fan of jelly, are you sure, that hot red pepper jelly pretty good and not really hot.

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sdcaller
Posted: Sep 07, 2020 - 10:40 am


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QUOTE (sabmgb @ Sep 07, 2020 - 08:46 am)
yes that looks great Ralph. Have another reason to look forward to Wednesday now. You said you not a fan of jelly, are you sure, that hot red pepper jelly pretty good and not really hot.

Thanks Steve, but I will pass on the Jelly.

My stomach doesn't do well with any kind of peppers.

Ralph

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sabmgb
Posted: Sep 11, 2020 - 01:36 pm


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Ralph. Your brisket is or should I say was just amazing. We are still eating the fish which is early good as well. Was really nice to meet you and the missus.

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Neil
Posted: Sep 11, 2020 - 10:13 pm


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The bark looks delicious!
My son-in-law has cooked a brisket when he and our daughter come up to the northern homestead on vacation for the last 3 years. It is a 12 hour adventure on our bbq with a tray of wood chips burning to add flavour. Low and slow off direct heat. It comes out amazing. Poor man's smoker!
Usually do about a 5lb piece.
Thanks for sharing sdcaller .

Neil

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