Just smoked my first brisket in my. Bradley! Haven't tried it yet but followed this video and your other. Very informative. Thanks so much! Looking forward to lunch today!!!!
I made this recipe almost verbatim and it turned out great! I didn't want to cut the brisket so I draped it over a loaf pan on the rack to fit it into the smoker. Smoked overnight @ 250 with 2/3 hickory and 1/3 mesquite bisquettes. The brisket internal temp was 160 at 7 am. The smoke stopped at 8am, continued cooking set @ 240 for 4 hours to internal temp of ~200, then wrapped and rested for 6 hours. OK, we sampled a bit for lunch, but it was definitely better at dinner. Tender but not falling apart - still sliceable. The rub: 2 parts Montreal steak spice, 1 part hot paprika, 1 part sweet paprika over the recommended coating of mustard. Thanks guys - the tips in this video made my first brisket a success!!
Good luck. It's not as hard as I had imagined. Once Keith showed me how, it was super easy. I've done close to a dozen since then and followed this same technique and it has worked every time.
Great video. Bought my Bradley smoker about a month ago after visiting my son up in Alaska. He had a Bradley and man did it work good, so once I got back to Washington state I bought the 4 rack, digital, electric smoker. He has a 6 rack. I've done chicken and ribs with mine so far. This will be my first try at brisket, so thanks for a very informative video and here's to good eating.
Congrats on the purchase. I'm sure it will serve you well for years to come. I was really glad my buddy came up for a visit because I really screwed up the first brisket I tried on my own. This one came out so, so much better, much more tender and moist. Do watch that internal temp on the meat. Ours cooked way faster than we expected...had we went riding as planned, it would have really over cooked.
@@RoughRidersTV We smoked our brisket yesterday, 9-15-18, followed your instructions to the T, except I seasoned mine the night before and put it in the smoker the next morning. Took it out 9 hours later. My wife and I, along with my daughter and son in law think it was some of the best meat we have ever had. The last job I had in the Army, before I retired, was as a Ranger Instructors at Ft Bliss, TX and I will say that Texans do know how to smoke and barbecue their meat. It cooked to perfection, thanks again for a great video.
First, thank you for your service to our country. My Dad was in the Army (Paratrooper), my brother served in the Army (and Reserves) as well. My step father was a Marine and my Son in Law was in the Navy (now the Naval Reserves) so I understand the commitment and sacrifice your family makes and the sacrifice you are willing to make when signing up. Glad the video helped, Keith does really know his stuff. My wife and I have had some of the best food at his house on more than 1 occasion. Thanks for letting me know how it turned out.
Good luck. I moved to a RecTeq smoker now but still use this same technique and it works great every time. Once Keith showed me how to do a brisket, my briskets have turned out way better.
Just wanted to let you know you're video is amazing! We followed your directions to the T and had some of the best brisket ever! We had a 12 pounder! We also have the exact same smoker.
Thanks for video just did my first brisket today (12lbs) this method. Had a stall at 155 after 6.5hrs then got moving to 181 and stalled for 4hrs. Ended up having to wrap in butcher paper and drop to second lowest rack to get it moving bumped heat up to 260 and came good in after another 1.5hrs ended up being 16hr cook.. came out tenter and juicy after one hour rest in cooler.
You are welcome. let me know how it turns out. I did another brisket on my own a few weeks ago and it came out great with the exception that I didn't pick a great brisket. It was too lean so the meat was a bit firm.
My first brisket is in my Bradley right now , pretty nervous. Only a 4 pounder , will go buy a bigger one when family comes and visits! Thanks for the tips.
@@ZerrBen hey! So sorry for the late reply. I hope you’re turned out well. My first one was a garbage cut , didn’t turn out good. I did buy a 18 pounder and it was the best piece of meat I’ve ever had!
@@RoughRidersTV I recently tried a Corn Beef and screwed it up. I thought I must have over cooked it. It was on for over 4 hours, at 225, foiled at 160, finally reached 202 to 205 internal. Let it rest for 30-40 minutes but was tough. I used a crockpot for an additional 6 hours, . hoping that would save it. The Corn Beef came out perfect, so it must have been under cooked? I'm wondering how long should it be at 202 to 205 internal to on the grill? Surely, not an additional 6 hours. How about you try a Corn Beef video?
Got my Bradley and gonna do pretty much what you did, except I'm still gonna wrap my brisket after 11 hours or so then cook till I hit that °195. Can't wait to do it tomorrow afternoon..
Good luck. Sounds like it will be awesome. Got a brisket in the freezer right now but we are getting hit with massive snow right now so can't really smoke anything today.
Thank you for a very thorough video from someone in the business. It illustrated some key techniques that I did not follow in my first attempt resulting in a really over cooked brisket. I am going to a second attempt tomorrow using your approach. Question: after you pulled it and wrapped in foil and towels, what did you place it in? Empty cooler? Thanks again for a great video and looking forward to my second attempt.
Yes, it came out good, but I know I can get it better with more practice. I will continue to follow your technique and process. Lesson learned this time... did not let rest long enough in the cooler. Looking to try again over the holidays.
Thanks for the video, smoked my first Briskit for my brisket eating friends and it was amazing, one of the best they've had they said. I have a question, my daughter is getting married and I'm gonna smoke 2 possibly 3 brisket do I need to use different smokers or can I put them all in the bradley I have? Thanks again
I've never had reason to smoke that many at once. However, I think it can be done but you really need to watch things closely. Keep in mind that the lower you go down the shelves in the bradley, the more heat you will have. Therefore, I would rotate those briskets to try and get an even cook. I would also be running multiple probes so you can monitor the internal temps of each brisket as they will likely each cook at a different rate depending on size and fat content and how fast it breaks down. I would not expect them to all be done at the same time. May need to spritz them during the cook to keep the moisture content of the cabinet higher so they don't dry out on you. Basically, it will need a bit more work and careful monitoring.
Rough Riders, I followed your recipe and procedure closely and cooked a 13# brisket in my Bradley smoker with manual temp controls using apple wood. I had to cut my brisket in two pieces and put the smaller piece above the larger. Smoke for 8 hours and pulled it and wrapped it in aluminum foil and put it in the over at 175F for another 4 hours. My brisket came up to temp quicker than yours. We have many specialty local restaurants that serve BBQ only and I have eaten at all of them and my brisket has a better flavor than all of theirs and is juicier, it is only lacking slightly in tenderness from some of the BBQ shops. P.S. Do you know the best way to solve the problem of left over turkey after Thanksgiving that nobody wants to take home? Serve smoked brisket and it will all be gone before the night is over.
yes, fat cap up. We didn't have to "reset" the smoker but we did need to add more time when we checked it in the morning. If time had ran out before we added more time, then yes I would have had to redo the temp and time settings.
great video thanks-- i have always used propane smokers before. Was hoping to make it easier on me so looked at electric= the Bradley looks like a great one and the reviews, but the i see people adding second heating elements. For a $400 smoker I would hope I wouldn't need to make improvements, but also haven't seen better ones-- curious to you thoughts- thanks!
Thanks for dropping by. I have seen a lot of people upgrade their elements because they say they can't get it up to temp. However, I have never had an issue getting up to temp, even when it was below freezing outside, snow on the ground, etc. So, my experience has been great but admittedly, others have said they had issues. I did just recently have to replace the door seal and trim piece on the bottom. Part of that was my fault as I should have been wiping down the seal after use otherwise it will stick to the door and tear over time...that is what happened to me. Had I wiped it down, I think the seal would be fine. The door trim is plastic and it cracked and when I took my smoker to a camp out down a long, bumpy dirt road, it broke completely. Fixing was easy. I did a review on the smoker where I list out why I chose a Bradley over other brands here ruclips.net/video/-Q7QwaKz5ac/видео.html
I never needed a second element on mine. When I smokenin winter, I still get my temp up. I put fire bricks on bottom of my smoker to retain heat when opening door.
Good video, just did a brisket in my Bradley overnight (before I watched this video). Its wrapped in the cooler and resting now, but not sure how you got your Bradley up to the 240 temperature. Best I have ever got mine to is around 170F, even after replacing the element. Just won't get up there, no matter what I do. Finished the brisket in the oven. I've see a lot of comments from other owners with the same problem and will likely upgrade the element to a 900 watt to get the heat. Obviously, there is something different in your Bradley. Disappointing , but will carry on.
Thanks for stopping by. I have heard others complain about low temps but I've never had an issue, even when it was cold outside and snow on the ground. I have the 4 rack model so not sure if the cabinet size has anything to do with it.
I have the same one. Have talked to Bradley and get the standard “no solution” answers. Left to me to rectify. I like the automated feature so I can set and leave. For years I have simply used the cold smoke feature for smoking salmon but getting interested in hot smoke and cook avenue for so many other recipes.
I have the 6 rack digital model from about 7-8 years ago. I had that problem about 5 years ago as well. I was putting hot bricks from the oven inside the smoker. That helped with heat retention. After changing the heating element and fuse, I didn’t have any more heating problems.
Thanks for the really helpful video, thought it was great!!! Enjoyed the tips and hints etc, like others, cringed at the knife, ha! Question: Because here at home it is just my wife and myself we often don't cook the back quarter of a cow, do you have any specific suggestions, hints or tips if we are going to use our Bradley smoker to do a really small 1kg piece of brisket (It still has a good fat cap on it). Thanks!
Thanks for the comment. I have done smaller pieces as well when it is just my wife and I. Process is really the same, just keep an eye on that temp and keep water pans full. The smaller, thinner the meat, the faster it will cook and hit temp. But as Keith said in the video, if you've cooked 1 brisket, you cooked 1 brisket.
@@RoughRidersTV Yeah I kind of got that, but it is really spot on....so many variables to take into consideration. I think experience teaches you which things in the entire process are the most important and need more careful attending to and which things are a little bit less mission critical. I just gotta use it more, cook more (and eat more) OMG! Thanks again
@@mikeschaul9378 You are welcome. Even after having Keith show me how to do it, I still get a little on edge when cooking one but it always seems to work out ok.
Thanks for the video! The one point I didn't see mentioned I hope you have an answer for ... where did you have your vent set? It's my understanding you don't want it closed as it can add a caustic flavor due to what appears to be called "black rain" due to moisture drops dripping off the smoker back on the meat. Obviously outside temp dependent but appropriately half open?
Thanks for the comment. I had not heard that before. As for me, I generally watch the temp to adjust the vent. I usually start around 1/2 open and adjust based upon cooking temp. If the temp rises too fast, I close it more if temp is running on the low side, I open it to allow more airflow for a hotter burn and higher cook temp.
@@RoughRidersTV Thanks! Yeah "black rain" was a new term to me as well. :-) It appears to be specific to the enclosed electric smokers like the bradley. After a decade of refusing to even try American BBQ my Brazilian wife has fallen in love with the brisket (sans sauce). Your video will definitely help me in that endeavor. Thank you for your response!
Awesome vid, just got my Bradley up here in Vancouver BC. Silly question...you said you let it rest in a cooler at the end...you mean like an ice chest (Obvs without ice)? Is that so it stays somewhat warm? thank you for clarifying, looking forward to attempting this this weekend
Thanks so much for stopping by and checking out the video. Glad you enjoyed it. I have sense done a brisket on my own following Keith's directions and it came out really good as well. Though I think I need to learn how to pick a better brisket because it was too lean and not quite as fall apart as this one came out. So, I guess my lesson was that I need to look for one with way more flex in it to get one that is more tender.
They are biscuits. However, I have seen people make their own biscuits using wood chips and a binding agent like potato flakes and water. I have a different video that walks through the pros/cons of this smoker if you haven't seen it yet.
Good video. How did you set the air control? Looks like it was completely closed after you reached 165 degrees. Was it completely closed during the first 6 hours?
Sorry, I don't recall how I had the vent. Typically, I ran it about 3/4 open when smoking stuff in general. I don't have this smoker anymore (gave it to my son in law).
I have a 16 pound brisket so I have to cut it to be able to fit it into the smoker I was wonder if I should just cut it in half and can I smoke both pieces at the same time and will it change no time to cook. I am doing this for Christmas day.
I have cut a brisket to smoke it and it was OK. However, I was recently given a tip to take Aluminum foil and make a big ball and place it under the brisket. This will give you room to fit the brisket without cutting. Then as the brisket cooks and starts to shrink, you can remove the ball and finish the cook.
@@RoughRidersTV thank you I will I was thinking adding two hours if it’s done sooner there’s no set time for a meal my boys will eat it anytime of the day.
@@shawnababiak6692 The thing to keep in mind is the stall. I did a port butt once and it stalled for 5 hours when I expected it to stall for about 2 hours. Dinner was pretty late that day. It's OK if it finishes early because if you leave it wrapped in foil and a towel and placed in a cooler, it can sit in there for an extra couple of hours and still come out hot and ready to serve. You just don't want to think it is coming out at 3 but the stall lasts longer than expected and dinner ends up at 9. So, just start a bit earlier and that way if it takes longer, it's still not too late at night for dinner and if it finishes early, just let it set in the cooler longer and serve when ready.
No problem. We smoked for just over 6 hours or so but we left the heating element on for the burn plate to help raise cook temp in the box since there was so much meat that was drawing box temp down. This helped keep the cook temp at 235ish. We covered this right about the 20 min mark in the video.
Steps will be the same. However, if you have a leave in thermometer like the one shown, watch the meat temp closely. It's going to cook much, much faster. Keep in mind, that fat cap and the fat in the meat will play a big role in how fast it cooks.
Thanks for the video. I have a bradley and I am about to smoke my first brisket. It's about a 10 lbs brisket. Do you reccomend 12 hrs cook time. 6 hours smoke and 6 cook?
Awesome. Good luck on your brisket. As for recommendations...as Keith said in the video, "If you smoked 1 brisket, you've smoked one brisket" Every brisket is different due to fat content, size, ambient temps outside, etc. Therefore, it is hard to say exactly how long to cook it. The rule of thumb is 1:15 to 1:30 per pound. Therefore, a 10lb brisket as a rule would probably be around 12 1/2 hours to 15 hours. However, even that can be tossed out the window as we had nearly a 15 lb brisket that finished out in around 12 hours. After about 6 hours of smoke, it won't really absorb any more smoke so smoking 6 hours of pucks is probably good. As for the total cook time, you just really need to watch the internal meat temp with a probe. Once it hits around 190, pull it, wrap in foil, then wrap in a towel and put it in an empty ice chest for a couple of hours. This will trap in the moisture as the meats starts to rest from the stress of cooking. After that, pull it out, slice and serve. The part that will kill you is the stall, it can stall for a short time or a really, really long time. I did a pork shoulder the other day that stalled for nearly 4 hours and made my dinner late. So, plan for a longer cook and if it finishes out faster, that is OK, just leave it in the cooler longer. It will still be plenty hot when ready to serve.
@@RoughRidersTV just finished eating the brisket. It went well. Smoked for 6 hrs and cooked another 3 hrs. It reached 190 and then I pulled it out and foiled and put in a cooler. I found it a little dry. Any suggestions? Thanks for your help.
@@shawnhagerman4252 Did you use a 2nd pan of water as we did in the video? If so, then it was probably a pretty lean cut of brisket. The last brisket I did came out a little dry because of the cut. It didn't have a lot of fat content in it. Selecting a brisket can be pretty challenging to find one that is nice and moist.
@@RoughRidersTV I used the 2nd tray of water. I agree that it was probably a lean brisket. I will look for a brisket with a little more fat next time. Thanks for the video and advice
You talked about a ball of foil to help fit the brisket till it shrinks. Did you do that on the brisket in the video? I’ve got a 16 lb packer brisket I’m doing for Easter on my Bradley. It’s the first one I’ve ever done and I d be lying if I said I wasn’t a little worried.
Sorry, no I didn't. The process is exactly the same...the only difference is that you are making a ball of foil about the size of a softball (or a little bigger) and then draping the brisket over it. When you check it in the morning, it will probably be small enough to fit in there without the foil ball.
Tx for the answer. I'm checking my option and maybe i'll go for the Bradley. Are you still happy with the one you got. Doses it last well ? Thank you for your time. Greetings from Switzerland
Nick Del I've had one for a couple years and I love mine. They're simple to use, and when you pair them with a good quality wireless thermometer they're almost idiot proof. I've smoked up plenty of pork butts & briskets while sleeping right through night.
First thing: change the heating element out or get a different smoker. Bradley's hearing element sucks unless you live in a very hot climate. Other than that, great video!!!!!!!
Thanks. I never had a problem with the heating element getting to temp in both Colorado and Washington State, even during the peak of winter. But I do understand that is a common complaint that others have had. I also agree that upgrading it is a good idea. However, I have moved on from this smoker to a pellet grill which is odd because I was unsure I would ever like one. But it works does work well for what I do. Thanks for watching.
😂 loved the comment about the smoking many things in your youth, but that’s a different video!,hahaha, smoke on man, I need to try this last brisket I smoked on my four rack Bradley turned out pretty bad . Thanks for the tips
@@RoughRidersTV great, now let’s see how you get it done. would love to see your representation of it now without your smoker master friend, I’m sure you’ve done lots and turned out great but let’s see over the years how you’ve mastered it. Again great video keep up the great smoking!
@@xLSxHeavyD actually done several since and they come out great. I did give the Bradley to my son in law and bought a recteq smoker, but I did make a video of me doing a brisket by myself using the recteq.
@@xLSxHeavyD Thanks for the comment. I actually have done several since then and they come out pretty good. I made a video of one here...ruclips.net/video/Yl-3TxSnOXE/видео.html Now, I did give the Bradley to my Son in Law and purchased a RecTeq Pellet grill but the principals are still the same.
I shoot for 2-3 hours. I've gone as long as 5 hours and it was still hot when I pulled it out and unwrapped it. I'm actually getting ready to do another brisket this weekend.
Agreed. Knives had not been sharpened in a while and certainly needed it. My wife loves woodworking and has made awesome cutting boards for others. Just need to get her to make one for us.
Mustard is just a binding agent and burns off because of it's lower burn temp and you can't taste it on the brisket. Molasses though has a higher cook temp and can alter the flavor profile a little making it just a bit more sweet.
No, put it in an empty cooler (no ice). This helps trap the heat in as well as keeping the brisket moist as it rests from coming out of the smoker. Thanks for stopping by.
Thanks for stopping by and checking out the video. Yes, these are 2 different settings. The smoke time is how long you want to smoke the meat for where the cook time is how long in total you want to cook. For example, if I am cooking ribs, I typically cook them for a total of 5 or 6 hours (depending on outside temp, how meaty/fatty the ribs might be, etc.). However, I will typically only smoke them for 3 hours. So, i would set my cook time for 5 hours (for a 5 hour cook) and set the smoke time for 3 hours.
@@RoughRidersTV Thanks a lot. I am marinating ribs right now and will smoke them as you recomend. Thanks a lot again for fantastic advice. Will follow you in You tube.
@@oleksandrashchepkov6794 Good luck with your smoke. When doing ribs, you will hear people talk about 3-2-1 or 3-1-1. They are talking about smoke time + wrap time + unwrapped time. Therefore, 3 1 1 would be 3 hours smoke, 1 hour wrapped in foil and put back in oven and then the last hour unwrapped in the oven. Wrapping helps keep moisture in the meat while it is cooking and then the final hour unwrapped helps put a nice crust/carmelization on the ribs called bark (like tree bark). 3 2 1 would be 3 smoke, 2 wrapped and 1 unwrapped for a total of 6 hours in the oven vs 5 hours with 3 1 1.
About to do a smaller brisket in my Bradley but it's not the digital kind. It's a 2.279 KG brisket so assuming from video, it's a matter of getting it up to 240F and monitoring it a bit more as I don't have that digital ability. I'm also interested in ratio of smoke to time. You put enough in for 6 house smoking, should I do about 2 hours worth? Anyhow, any tips are greatly appreciated!
Thanks for dropping by....so this is about a 5lb brisket. Is it the flat or the point? I would suggest that you use a digital thermometer that you can plug into the meat to monitor the internal meat temp. As you noticed in the video, we expected to cook it a lot longer but it cooked way faster than we thought. Had we not watched that internal temp via the thermometer, we would have way overcooked it. As for smoke, I would probably smoke it for 2-3 hours. Good luck on your cook.
@@RoughRidersTV without being able to send a photo, I believe it's the flat cut. Do you have any suggestions for a dry rub, as my wife isn't a fan of the cayenne and can handle the pepper, but prefers none (I know, it's shameful 😬)
@@ohmenervesphotography I typically make my own rubs. However, Meat Church makes some really nice rubs, some are on the spicy side but they do have some flavorful mild rubs. There is a really good BBQ chain in California called Armadillo Willys that makes a good rub as well that the sell in the stores but not sure if you can buy it online. The Weber rubs in your grocery store are pretty mild. I've actually mixed their honey garlic dry rub with their smokehouse rub (50/50 mix) and it came out surprisingly good.
Ok, so I'm at that plateau... It's sitting at 163 for what seems like ever. We are eating for around 6/6:30 and I know I need to pull it off an hour or two to wrap and toss in the cooler. That means I have 2 hours left of cooking time to get it to 195. Do I wrap with foil or wait it out still...
@@ohmenervesphotography Tough call. How long has it been at the stall? The stall can last an hour or 4 hours, never really know. It all depends on the fat content, how dense the meat is, etc. If it has been 2 hours, I would probably wrap for a bit. I try to start way, way early to give myself time. If it finishes early, I can always wrap and let it sit in the cooler longer.
Never tried but it should fit 2 smaller ones. If bigger, you will need a softball sized foil ball to place under and drape the brisket over it until it shrinks. I would also rotate the briskets periodically so they cook evenly.
Please watch Netflix Season 1 volume 1 episode Aaron Franklin of the Chef Show with John Favaro, this trimming of the brisket is key to the best brisket you’ve ever smoked and consumed. Simple pure protein.
I lived in Austin for 15 years and have had Franklin's on more than one occasion. It's good but easy overrated. Salt lick is just as good. My pit master buddy Keith makes brisket as good as Franklin's. The carving of this was my fault., I have him a full knife.
you cooked the brisket for 6 hours without smoke??? Then you added the briquettes for the next 9 hours? Need to replace that 500Watt heating element with a 900W version available on Amazon. My Bradley with the old heating element wouldn't get above 218 even on a warm day around here. (188 in winter). BTW cut the brisket in half to better fit the smoker
No, we put the biscuits in at the start. So the first 9 hours of cook time was also when we smoked it using the biscuits. As for mine, have not had a problem with it getting to temp in any weather. I have smoked ribs outside at 225-235 when it was low to mid 20s and snow on the ground.
I suppose you could but the mustard does not impact the flavor at all because it has a very low burn point (less than 215 to 250 so it all burns off without changing the flavor. The smoke point of olive oil is around 350 or so (much higher than mustard) so it will probably change the flavor profile some. I've never tried olive oil so I'm not sure how it would change the taste of the meat. I actually like to use molasses as a binder because it sweetens the flavor profile a little...molasses is considered non flammable because it won't ignite until 1000 degrees. Therefore, it can permeate the meat and fat and help balance out the saltiness of the rub.
Smoked for about 6 hours so 18 pucks. Each puck was about 70 cents so somewhere in the ballpark of 12.00 or so. Not bad but more expensive than my pellet grill which I have now.
Not sure I would say "hot" like it was just pulled out of the oven but it was definitely more than warm and plenty hot enough to serve without having to reheat it. The foil, towel and cooler trap all that heat in so it was still very much ready to serve even after resting 6 hours. I just did a brisket about 1.5 weeks ago and rested it for 4.5 hours and it was perfect for serving.
The vent was about 1/2 open through the entire cook. You don't want to close it all the way because it can create drippings that fall back on to the meat and give it an acidic taste.
Yep, that was a rookie mistake. I think the camera through him off as he was more focused on talking to me and the camera than he was on cutting the brisket. LOL
If you already know how to do a brisket, then no there won't be anything new. The video is for people that have never done a brisket before and want to learn how to do it.
Yuck. Smoke from a Bradley is nothing like smoking on an offset, charcoal or pellet grill. That billowing white smoke tastes bitter and sour. Those aren’t meant for brisket
Well, you can't blame Keith for the knife...that was entirely my fault. However, if you pass on his tips, you are missing some good information from a guy that has been doing this stuff for a very long time and his family owns a professional smokehouse business that has been operating for 70 years successfully.
I was given a set of dexter knives from an old mentor who used to sell knives as well and with a decent stone they hold a great edge and are very affordable...i have a chef knife and scimitar and both do wonders. Just have a propper stone and keep the edge in shape...ull be fine. Great info and tips for new smokers. Thanks and keep doing what u do!
Nope, just what I have. Cheaper than a wireless model and accurate. Wired also doesn't have to worry about potential signal issues, noise on the 2.4GHZ spectrum, etc. I work in the wireless technology space. I am well aware of potential challenges with WiFi, Blue Tooth and other wireless tech.
Not being there, I can only assume you did not follow the steps exactly as laid out in the video. Trimming too much fat, not adding the 2nd water pan, not using a thermal probe and watching the meat temps, setting cook temps too high or watching the oven temps and adjusting as you cook will all contribute to drying out your brisket. It is why I filmed every step so you could see how we adapted as we cooked it. We expected an 18 hour smoke/cook but finished in 12 hours. We did not walk away and just let it cook. We watched the oven temps, we watched the meat temps, we refilled the water pan because all of those change dynamically. Others have followed this method with great success as seen in the comments. My wife who has never smoked a brisket followed these steps exactly and did one by herself. The video itself is proof that this method works because it documents everything and you can see exactly how it came out. So, while it's unfortunate that your brisket dried out, I can only guess you missed something during the cook.
Yes, that was my bad. those were cheap, junk knives to begin with so I really didn't care. I have since bought a nice set of Cutco knives so I'm much more careful with them.
Yep, I was living in 2 different houses, some of my stuff was with me here in WA and the rest was at my house in Austin TX. However, I do need to invest in a better set of knives.
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I followed these instructions, and turned out my best brisket ever. Thank you.
Awesome.
Amazing video helped me out a lot with my brisket, very clean and well put together video thank you
Just smoked my first brisket in my. Bradley! Haven't tried it yet but followed this video and your other. Very informative. Thanks so much! Looking forward to lunch today!!!!
Ben Westhoff awesome. Now I’m hungry for brisket the. Let me know how it turned out.
So how did it turn out?
I made this recipe almost verbatim and it turned out great! I didn't want to cut the brisket so I draped it over a loaf pan on the rack to fit it into the smoker. Smoked overnight @ 250 with 2/3 hickory and 1/3 mesquite bisquettes. The brisket internal temp was 160 at 7 am. The smoke stopped at 8am, continued cooking set @ 240 for 4 hours to internal temp of ~200, then wrapped and rested for 6 hours. OK, we sampled a bit for lunch, but it was definitely better at dinner. Tender but not falling apart - still sliceable. The rub: 2 parts Montreal steak spice, 1 part hot paprika, 1 part sweet paprika over the recommended coating of mustard. Thanks guys - the tips in this video made my first brisket a success!!
Glad to hear it. Thanks for watching
About to do my 5th brisket (15 pounder) in the Bradley this weekend following your video / instructions. All have turned out great!. thanks so much
Fantastic! Glad it worked out for you. I will be sure to let Keith know.
Thank you for this video! I feel a little more confident smoking my first brisket!
Good luck. It's not as hard as I had imagined. Once Keith showed me how, it was super easy. I've done close to a dozen since then and followed this same technique and it has worked every time.
Awesome video. Just bought a Bradley smoker this week and can’t wait to try out what I’ve learned here. Thanks for posting this.
Thanks.
Great video. Bought my Bradley smoker about a month ago after visiting my son up in Alaska. He had a Bradley and man did it work good, so once I got back to Washington state I bought the 4 rack, digital, electric smoker. He has a 6 rack. I've done chicken and ribs with mine so far. This will be my first try at brisket, so thanks for a very informative video and here's to good eating.
Congrats on the purchase. I'm sure it will serve you well for years to come. I was really glad my buddy came up for a visit because I really screwed up the first brisket I tried on my own. This one came out so, so much better, much more tender and moist. Do watch that internal temp on the meat. Ours cooked way faster than we expected...had we went riding as planned, it would have really over cooked.
@@RoughRidersTV
We smoked our brisket yesterday, 9-15-18, followed your instructions to the T, except I seasoned mine the night before and put it in the smoker the next morning. Took it out 9 hours later. My wife and I, along with my daughter and son in law think it was some of the best meat we have ever had. The last job I had in the Army, before I retired, was as a Ranger Instructors at Ft Bliss, TX and I will say that Texans do know how to smoke and barbecue their meat. It cooked to perfection, thanks again for a great video.
First, thank you for your service to our country. My Dad was in the Army (Paratrooper), my brother served in the Army (and Reserves) as well. My step father was a Marine and my Son in Law was in the Navy (now the Naval Reserves) so I understand the commitment and sacrifice your family makes and the sacrifice you are willing to make when signing up. Glad the video helped, Keith does really know his stuff. My wife and I have had some of the best food at his house on more than 1 occasion. Thanks for letting me know how it turned out.
Watched this 2x and took notes, I’ll be trying this for Memorial Day❤️
Good luck. I moved to a RecTeq smoker now but still use this same technique and it works great every time. Once Keith showed me how to do a brisket, my briskets have turned out way better.
Just wanted to let you know you're video is amazing! We followed your directions to the T and had some of the best brisket ever! We had a 12 pounder! We also have the exact same smoker.
Great to hear! I will let Keith know. Thanks for watching.
Thanks Fellers, That thing made my mouth slobber, way good.
Glad you enjoyed it.
Okay, my mouth is watering. Awesome video, I finally have the information I need to try this on my Traeger!
Yep, you will love it. I'm in town the week of the 12th, Brisket at your place 1 night?
Thanks for your video on brisket recipe Jay and Keith.
Thanks for stopping in. Keith is a great pit master for sure. Couldn't have done it without his help.
Thanks for video just did my first brisket today (12lbs) this method. Had a stall at 155 after 6.5hrs then got moving to 181 and stalled for 4hrs. Ended up having to wrap in butcher paper and drop to second lowest rack to get it moving bumped heat up to 260 and came good in after another 1.5hrs ended up being 16hr cook.. came out tenter and juicy after one hour rest in cooler.
Awesome. I've been fortunate in that all my briskets to date seem to push through the stall overnight.
THANKS! great video, going to do my first brisket in The Bradley this week!
You are welcome. let me know how it turns out. I did another brisket on my own a few weeks ago and it came out great with the exception that I didn't pick a great brisket. It was too lean so the meat was a bit firm.
My first brisket is in my Bradley right now , pretty nervous. Only a 4 pounder , will go buy a bigger one when family comes and visits! Thanks for the tips.
Good luck. Let me know how it comes out.
How did it turn out? I'm doing my first on the Bradley tomorrow.
@@ZerrBen hey! So sorry for the late reply. I hope you’re turned out well.
My first one was a garbage cut , didn’t turn out good. I did buy a 18 pounder and it was the best piece of meat I’ve ever had!
I just did my first smoke..a turkey I harvested..can't wait till its done..mouth is watering..learning a lot thx brother
You are very welcome. Thanks for watching the video.
Great job dealing with variables along the way. I came here from a post on you made on Rec Teq Mafia on Facebook. Thanks!
Thanks for watching. This method works great on my 700 as well. Was thinking about doing a video on that as well.
@@RoughRidersTV I recently tried a Corn Beef and screwed it up. I thought I must have over cooked it. It was on for over 4 hours, at 225, foiled at 160, finally reached 202 to 205 internal. Let it rest for 30-40 minutes but was tough. I used a crockpot for an additional 6 hours, . hoping that would save it. The Corn Beef came out perfect, so it must have been under cooked? I'm wondering how long should it be at 202 to 205 internal to on the grill? Surely, not an additional 6 hours. How about you try a Corn Beef video?
@@wahapete Hmm, interesting. Never tried corn beef before. I will ask Keith for some tips on that.
Got my Bradley and gonna do pretty much what you did, except I'm still gonna wrap my brisket after 11 hours or so then cook till I hit that °195. Can't wait to do it tomorrow afternoon..
Good luck. Sounds like it will be awesome. Got a brisket in the freezer right now but we are getting hit with massive snow right now so can't really smoke anything today.
Thank you for a very thorough video from someone in the business. It illustrated some key techniques that I did not follow in my first attempt resulting in a really over cooked brisket. I am going to a second attempt tomorrow using your approach. Question: after you pulled it and wrapped in foil and towels, what did you place it in? Empty cooler? Thanks again for a great video and looking forward to my second attempt.
Thanks for the comment. Yes, it was an empty cooler to allow the meat to rest without losing to much heat. Let us know how it turns out.
Hi Chris, I was wondering how your brisket turned out. Can you share an update?
Yes, it came out good, but I know I can get it better with more practice. I will continue to follow your technique and process. Lesson learned this time... did not let rest long enough in the cooler. Looking to try again over the holidays.
Thanks for the video, smoked my first Briskit for my brisket eating friends and it was amazing, one of the best they've had they said. I have a question, my daughter is getting married and I'm gonna smoke 2 possibly 3 brisket do I need to use different smokers or can I put them all in the bradley I have? Thanks again
I've never had reason to smoke that many at once. However, I think it can be done but you really need to watch things closely. Keep in mind that the lower you go down the shelves in the bradley, the more heat you will have. Therefore, I would rotate those briskets to try and get an even cook. I would also be running multiple probes so you can monitor the internal temps of each brisket as they will likely each cook at a different rate depending on size and fat content and how fast it breaks down. I would not expect them to all be done at the same time. May need to spritz them during the cook to keep the moisture content of the cabinet higher so they don't dry out on you. Basically, it will need a bit more work and careful monitoring.
What did you do with the vent on the top? I have the same smoker and I’ve always left it open. Did you do anything differently?
Rough Riders, I followed your recipe and procedure closely and cooked a 13# brisket in my Bradley smoker with manual temp controls using apple wood. I had to cut my brisket in two pieces and put the smaller piece above the larger. Smoke for 8 hours and pulled it and wrapped it in aluminum foil and put it in the over at 175F for another 4 hours. My brisket came up to temp quicker than yours. We have many specialty local restaurants that serve BBQ only and I have eaten at all of them and my brisket has a better flavor than all of theirs and is juicier, it is only lacking slightly in tenderness from some of the BBQ shops.
P.S. Do you know the best way to solve the problem of left over turkey after Thanksgiving that nobody wants to take home? Serve smoked brisket and it will all be gone before the night is over.
Awesome, glad it worked for you.
left over turkey was always a problem at my house... Until we made Turkey pot pies with it. And everyone enjoyed it again...
Thanks for the video! Made the best Brisket I’ve ever had
Awesome. Glad it helped. I'm trying to get Keith to come out so we can do another video. Perhaps do a smoked pork roast or something.
So you did not cover for the stahl how did you keep the meat moist past the stahl temperature
Would have liked to see the finished brisket up close. Was there a smoke ring? Also did you smoke it fat cap up or down?
looks like fat cap up but wasn't for sure. So basicly set the temp for maximum time. Did you have to reset the Bradley after 9 hours of maximum time?
yes, fat cap up. We didn't have to "reset" the smoker but we did need to add more time when we checked it in the morning. If time had ran out before we added more time, then yes I would have had to redo the temp and time settings.
i just baought the bs611 looking forward to smoking bacon and sausage
Awesome, congrats. I am sure you will love it.
great video thanks-- i have always used propane smokers before. Was hoping to make it easier on me so looked at electric= the Bradley looks like a great one and the reviews, but the i see people adding second heating elements. For a $400 smoker I would hope I wouldn't need to make improvements, but also haven't seen better ones-- curious to you thoughts- thanks!
Thanks for dropping by. I have seen a lot of people upgrade their elements because they say they can't get it up to temp. However, I have never had an issue getting up to temp, even when it was below freezing outside, snow on the ground, etc. So, my experience has been great but admittedly, others have said they had issues. I did just recently have to replace the door seal and trim piece on the bottom. Part of that was my fault as I should have been wiping down the seal after use otherwise it will stick to the door and tear over time...that is what happened to me. Had I wiped it down, I think the seal would be fine. The door trim is plastic and it cracked and when I took my smoker to a camp out down a long, bumpy dirt road, it broke completely. Fixing was easy. I did a review on the smoker where I list out why I chose a Bradley over other brands here ruclips.net/video/-Q7QwaKz5ac/видео.html
I never needed a second element on mine. When I smokenin winter, I still get my temp up. I put fire bricks on bottom of my smoker to retain heat when opening door.
Good video, just did a brisket in my Bradley overnight (before I watched this video). Its wrapped in the cooler and resting now, but not sure how you got your Bradley up to the 240 temperature. Best I have ever got mine to is around 170F, even after replacing the element. Just won't get up there, no matter what I do. Finished the brisket in the oven. I've see a lot of comments from other owners with the same problem and will likely upgrade the element to a 900 watt to get the heat. Obviously, there is something different in your Bradley. Disappointing , but will carry on.
Thanks for stopping by. I have heard others complain about low temps but I've never had an issue, even when it was cold outside and snow on the ground. I have the 4 rack model so not sure if the cabinet size has anything to do with it.
I have the same one. Have talked to Bradley and get the standard “no solution” answers. Left to me to rectify. I like the automated feature so I can set and leave. For years I have simply used the cold smoke feature for smoking salmon but getting interested in hot smoke and cook avenue for so many other recipes.
I have the 6 rack digital model from about 7-8 years ago. I had that problem about 5 years ago as well. I was putting hot bricks from the oven inside the smoker. That helped with heat retention. After changing the heating element and fuse, I didn’t have any more heating problems.
Thanks for the really helpful video, thought it was great!!! Enjoyed the tips and hints etc, like others, cringed at the knife, ha! Question: Because here at home it is just my wife and myself we often don't cook the back quarter of a cow, do you have any specific suggestions, hints or tips if we are going to use our Bradley smoker to do a really small 1kg piece of brisket (It still has a good fat cap on it). Thanks!
Thanks for the comment. I have done smaller pieces as well when it is just my wife and I. Process is really the same, just keep an eye on that temp and keep water pans full. The smaller, thinner the meat, the faster it will cook and hit temp. But as Keith said in the video, if you've cooked 1 brisket, you cooked 1 brisket.
@@RoughRidersTV Yeah I kind of got that, but it is really spot on....so many variables to take into consideration. I think experience teaches you which things in the entire process are the most important and need more careful attending to and which things are a little bit less mission critical. I just gotta use it more, cook more (and eat more) OMG! Thanks again
@@mikeschaul9378 You are welcome. Even after having Keith show me how to do it, I still get a little on edge when cooking one but it always seems to work out ok.
I put some fire brick on the bottom of my Bradley so the brick would retain heat for when opening the door.
Great tip
Did you cover the bottom?
@@tayratzlaff8894 only with the brick. The entire bottom.
That's a great idea- thanks. Never thought of that..
I just use 1 brick wrapped with tinfoil. Seems to do very well. On my second Bradley in 10 years! Love it!
Thanks for the video! The one point I didn't see mentioned I hope you have an answer for ... where did you have your vent set? It's my understanding you don't want it closed as it can add a caustic flavor due to what appears to be called "black rain" due to moisture drops dripping off the smoker back on the meat. Obviously outside temp dependent but appropriately half open?
Thanks for the comment. I had not heard that before. As for me, I generally watch the temp to adjust the vent. I usually start around 1/2 open and adjust based upon cooking temp. If the temp rises too fast, I close it more if temp is running on the low side, I open it to allow more airflow for a hotter burn and higher cook temp.
@@RoughRidersTV Thanks! Yeah "black rain" was a new term to me as well. :-) It appears to be specific to the enclosed electric smokers like the bradley. After a decade of refusing to even try American BBQ my Brazilian wife has fallen in love with the brisket (sans sauce). Your video will definitely help me in that endeavor. Thank you for your response!
Awesome vid, just got my Bradley up here in Vancouver BC. Silly question...you said you let it rest in a cooler at the end...you mean like an ice chest (Obvs without ice)? Is that so it stays somewhat warm? thank you for clarifying, looking forward to attempting this this weekend
Correct. The idea is to trap the warmth and moisture in so it stays hot as it rests.
You ever have the Bradley not auto feed the pucks? Mine seems to get jammed up. I can only put one in the tube
Never had that problem. I wonder if there is debris or something jamming the pusher.
Love the video just got a Bradley!
Thanks so much for stopping by and checking out the video. Glad you enjoyed it. I have sense done a brisket on my own following Keith's directions and it came out really good as well. Though I think I need to learn how to pick a better brisket because it was too lean and not quite as fall apart as this one came out. So, I guess my lesson was that I need to look for one with way more flex in it to get one that is more tender.
Hey guys. Great video.does this smoker work with wood chips or wood pellets? Is it strictly the biscuits?
They are biscuits. However, I have seen people make their own biscuits using wood chips and a binding agent like potato flakes and water. I have a different video that walks through the pros/cons of this smoker if you haven't seen it yet.
Great video, thank you. Did you apply smoke for the whole duration of the cook?
Thanks. Smoked for about 6 hours of the entire cook
Great video but watching that man cut up that brisket on tin foil gave me anxiety.
haha same
Yep, we were so hungry that we didn't wait. Doh!
Good video. How did you set the air control? Looks like it was completely closed after you reached 165 degrees. Was it completely closed during the first 6 hours?
Sorry, I don't recall how I had the vent. Typically, I ran it about 3/4 open when smoking stuff in general. I don't have this smoker anymore (gave it to my son in law).
I have a 16 pound brisket so I have to cut it to be able to fit it into the smoker I was wonder if I should just cut it in half and can I smoke both pieces at the same time and will it change no time to cook. I am doing this for Christmas day.
I have cut a brisket to smoke it and it was OK. However, I was recently given a tip to take Aluminum foil and make a big ball and place it under the brisket. This will give you room to fit the brisket without cutting. Then as the brisket cooks and starts to shrink, you can remove the ball and finish the cook.
@@RoughRidersTV thank you I will have to try this.
@@shawnababiak6692 Good luck. With cooler temps, plan for potentially longer cook times.
@@RoughRidersTV thank you I will I was thinking adding two hours if it’s done sooner there’s no set time for a meal my boys will eat it anytime of the day.
@@shawnababiak6692 The thing to keep in mind is the stall. I did a port butt once and it stalled for 5 hours when I expected it to stall for about 2 hours. Dinner was pretty late that day. It's OK if it finishes early because if you leave it wrapped in foil and a towel and placed in a cooler, it can sit in there for an extra couple of hours and still come out hot and ready to serve. You just don't want to think it is coming out at 3 but the stall lasts longer than expected and dinner ends up at 9. So, just start a bit earlier and that way if it takes longer, it's still not too late at night for dinner and if it finishes early, just let it set in the cooler longer and serve when ready.
Need to put smoker on a small table. I found that out right away.
Raising it up certainly makes it more convenient for sure.
Thanks for the video. Did you continue to smoke through the whole process or did you stop the smoke part way through. Thanks
No problem. We smoked for just over 6 hours or so but we left the heating element on for the burn plate to help raise cook temp in the box since there was so much meat that was drawing box temp down. This helped keep the cook temp at 235ish. We covered this right about the 20 min mark in the video.
I plan on smoking a brisket but I think ours is only like 5 lbs would the steps be the same as this just shorter or should I turn the heat down
Steps will be the same. However, if you have a leave in thermometer like the one shown, watch the meat temp closely. It's going to cook much, much faster. Keep in mind, that fat cap and the fat in the meat will play a big role in how fast it cooks.
Thanks for the video. I have a bradley and I am about to smoke my first brisket. It's about a 10 lbs brisket. Do you reccomend 12 hrs cook time. 6 hours smoke and 6 cook?
Awesome. Good luck on your brisket. As for recommendations...as Keith said in the video, "If you smoked 1 brisket, you've smoked one brisket" Every brisket is different due to fat content, size, ambient temps outside, etc. Therefore, it is hard to say exactly how long to cook it. The rule of thumb is 1:15 to 1:30 per pound. Therefore, a 10lb brisket as a rule would probably be around 12 1/2 hours to 15 hours. However, even that can be tossed out the window as we had nearly a 15 lb brisket that finished out in around 12 hours. After about 6 hours of smoke, it won't really absorb any more smoke so smoking 6 hours of pucks is probably good. As for the total cook time, you just really need to watch the internal meat temp with a probe. Once it hits around 190, pull it, wrap in foil, then wrap in a towel and put it in an empty ice chest for a couple of hours. This will trap in the moisture as the meats starts to rest from the stress of cooking. After that, pull it out, slice and serve. The part that will kill you is the stall, it can stall for a short time or a really, really long time. I did a pork shoulder the other day that stalled for nearly 4 hours and made my dinner late. So, plan for a longer cook and if it finishes out faster, that is OK, just leave it in the cooler longer. It will still be plenty hot when ready to serve.
@@RoughRidersTV just finished eating the brisket. It went well. Smoked for 6 hrs and cooked another 3 hrs. It reached 190 and then I pulled it out and foiled and put in a cooler. I found it a little dry. Any suggestions? Thanks for your help.
@@shawnhagerman4252 Did you use a 2nd pan of water as we did in the video? If so, then it was probably a pretty lean cut of brisket. The last brisket I did came out a little dry because of the cut. It didn't have a lot of fat content in it. Selecting a brisket can be pretty challenging to find one that is nice and moist.
@@RoughRidersTV I used the 2nd tray of water. I agree that it was probably a lean brisket. I will look for a brisket with a little more fat next time. Thanks for the video and advice
You talked about a ball of foil to help fit the brisket till it shrinks. Did you do that on the brisket in the video? I’ve got a 16 lb packer brisket I’m doing for Easter on my Bradley. It’s the first one I’ve ever done and I d be lying if I said I wasn’t a little worried.
Sorry, no I didn't. The process is exactly the same...the only difference is that you are making a ball of foil about the size of a softball (or a little bigger) and then draping the brisket over it. When you check it in the morning, it will probably be small enough to fit in there without the foil ball.
@@RoughRidersTV Thanks for the response. I enjoyed the video
@@gregwelch389 Thanks. More videos coming but on a different smoker. Gave the Bradley to my son in law.
Hi, Tannks for the video. The brisket was looking amazing.
How many bisquettes did you use ??
At the 19:10 mark in the video we mentioned the pucks and how long we smoked the meat.
Tx for the answer. I'm checking my option and maybe i'll go for the Bradley. Are you still happy with the one you got. Doses it last well ?
Thank you for your time. Greetings from Switzerland
Nick Del I've had one for a couple years and I love mine. They're simple to use, and when you pair them with a good quality wireless thermometer they're almost idiot proof. I've smoked up plenty of pork butts & briskets while sleeping right through night.
@@irishfiddlestix Yep, these are great and good tip on the thermometer. It's key to knowing when to pull the meat out.
First thing: change the heating element out or get a different smoker. Bradley's hearing element sucks unless you live in a very hot climate. Other than that, great video!!!!!!!
Thanks. I never had a problem with the heating element getting to temp in both Colorado and Washington State, even during the peak of winter. But I do understand that is a common complaint that others have had. I also agree that upgrading it is a good idea. However, I have moved on from this smoker to a pellet grill which is odd because I was unsure I would ever like one. But it works does work well for what I do. Thanks for watching.
😂 loved the comment about the smoking many things in your youth, but that’s a different video!,hahaha, smoke on man, I need to try this last brisket I smoked on my four rack Bradley turned out pretty bad . Thanks for the tips
You are welcome. Glad you liked the video.
@@RoughRidersTV great, now let’s see how you get it done. would love to see your representation of it now without your smoker master friend, I’m sure you’ve done lots and turned out great but let’s see over the years how you’ve mastered it. Again great video keep up the great smoking!
@@xLSxHeavyD actually done several since and they come out great. I did give the Bradley to my son in law and bought a recteq smoker, but I did make a video of me doing a brisket by myself using the recteq.
@@xLSxHeavyD Thanks for the comment. I actually have done several since then and they come out pretty good. I made a video of one here...ruclips.net/video/Yl-3TxSnOXE/видео.html Now, I did give the Bradley to my Son in Law and purchased a RecTeq Pellet grill but the principals are still the same.
Whats the minimum you let it rest for in cooler?
I shoot for 2-3 hours. I've gone as long as 5 hours and it was still hot when I pulled it out and unwrapped it. I'm actually getting ready to do another brisket this weekend.
Heard the knife ripping into the aluminum foil, made me cringe. a good knife and cutting board is a must.
Agreed. Knives had not been sharpened in a while and certainly needed it. My wife loves woodworking and has made awesome cutting boards for others. Just need to get her to make one for us.
How do you keep juices from dripping on element
I'd use English Mustard, Colmans. It would give it a really nice kick. French mustard is too mild.
Mustard is just a binding agent and burns off because of it's lower burn temp and you can't taste it on the brisket. Molasses though has a higher cook temp and can alter the flavor profile a little making it just a bit more sweet.
Is there a link where I can purchase the Shiner's Smokehouse rub you were talking about early in the video?
Let me find out... I know they have been expanding their line of products.
How long did it stay in the smoker?
What did you mean put it in a cooler? Just an empty cooler or with ice? Very good video 👍
No, put it in an empty cooler (no ice). This helps trap the heat in as well as keeping the brisket moist as it rests from coming out of the smoker. Thanks for stopping by.
Thank you. I’ve just bought smoker. Very clear and understandable review.
Just one question, is smoking time and cooking time is different?
Thanks for stopping by and checking out the video. Yes, these are 2 different settings. The smoke time is how long you want to smoke the meat for where the cook time is how long in total you want to cook. For example, if I am cooking ribs, I typically cook them for a total of 5 or 6 hours (depending on outside temp, how meaty/fatty the ribs might be, etc.). However, I will typically only smoke them for 3 hours. So, i would set my cook time for 5 hours (for a 5 hour cook) and set the smoke time for 3 hours.
@@RoughRidersTV Thanks a lot. I am marinating ribs right now and will smoke them as you recomend.
Thanks a lot again for fantastic advice.
Will follow you in You tube.
@@oleksandrashchepkov6794 Good luck with your smoke. When doing ribs, you will hear people talk about 3-2-1 or 3-1-1. They are talking about smoke time + wrap time + unwrapped time. Therefore, 3 1 1 would be 3 hours smoke, 1 hour wrapped in foil and put back in oven and then the last hour unwrapped in the oven. Wrapping helps keep moisture in the meat while it is cooking and then the final hour unwrapped helps put a nice crust/carmelization on the ribs called bark (like tree bark). 3 2 1 would be 3 smoke, 2 wrapped and 1 unwrapped for a total of 6 hours in the oven vs 5 hours with 3 1 1.
About to do a smaller brisket in my Bradley but it's not the digital kind. It's a 2.279 KG brisket so assuming from video, it's a matter of getting it up to 240F and monitoring it a bit more as I don't have that digital ability.
I'm also interested in ratio of smoke to time. You put enough in for 6 house smoking, should I do about 2 hours worth?
Anyhow, any tips are greatly appreciated!
Thanks for dropping by....so this is about a 5lb brisket. Is it the flat or the point? I would suggest that you use a digital thermometer that you can plug into the meat to monitor the internal meat temp. As you noticed in the video, we expected to cook it a lot longer but it cooked way faster than we thought. Had we not watched that internal temp via the thermometer, we would have way overcooked it. As for smoke, I would probably smoke it for 2-3 hours. Good luck on your cook.
@@RoughRidersTV without being able to send a photo, I believe it's the flat cut.
Do you have any suggestions for a dry rub, as my wife isn't a fan of the cayenne and can handle the pepper, but prefers none (I know, it's shameful 😬)
@@ohmenervesphotography I typically make my own rubs. However, Meat Church makes some really nice rubs, some are on the spicy side but they do have some flavorful mild rubs. There is a really good BBQ chain in California called Armadillo Willys that makes a good rub as well that the sell in the stores but not sure if you can buy it online. The Weber rubs in your grocery store are pretty mild. I've actually mixed their honey garlic dry rub with their smokehouse rub (50/50 mix) and it came out surprisingly good.
Ok, so I'm at that plateau... It's sitting at 163 for what seems like ever. We are eating for around 6/6:30 and I know I need to pull it off an hour or two to wrap and toss in the cooler.
That means I have 2 hours left of cooking time to get it to 195.
Do I wrap with foil or wait it out still...
@@ohmenervesphotography Tough call. How long has it been at the stall? The stall can last an hour or 4 hours, never really know. It all depends on the fat content, how dense the meat is, etc. If it has been 2 hours, I would probably wrap for a bit. I try to start way, way early to give myself time. If it finishes early, I can always wrap and let it sit in the cooler longer.
Can I do 2 whole brisket in my Bradley??
Never tried but it should fit 2 smaller ones. If bigger, you will need a softball sized foil ball to place under and drape the brisket over it until it shrinks. I would also rotate the briskets periodically so they cook evenly.
Hi, did you separate the point off of this? Was it just the flat?
No, this was the whole packer cooked in 1 go.
Please watch Netflix Season 1 volume 1 episode Aaron Franklin of the Chef Show with John Favaro, this trimming of the brisket is key to the best brisket you’ve ever smoked and consumed. Simple pure protein.
I lived in Austin for 15 years and have had Franklin's on more than one occasion. It's good but easy overrated. Salt lick is just as good. My pit master buddy Keith makes brisket as good as Franklin's. The carving of this was my fault., I have him a full knife.
you cooked the brisket for 6 hours without smoke??? Then you added the briquettes for the next 9 hours? Need to replace that 500Watt heating element with a 900W version available on Amazon. My Bradley with the old heating element wouldn't get above 218 even on a warm day around here. (188 in winter). BTW cut the brisket in half to better fit the smoker
No, we put the biscuits in at the start. So the first 9 hours of cook time was also when we smoked it using the biscuits. As for mine, have not had a problem with it getting to temp in any weather. I have smoked ribs outside at 225-235 when it was low to mid 20s and snow on the ground.
How many hours do you have the actual smoke going?
We smoked it for 6 hours total.
What kind of seasoning did you use
It was a rub from a restaurant called Armadillo Willy's. It's quite good but we have started making our own rub as well.
Why can't you use good olive oil instead of the mustard?
I suppose you could but the mustard does not impact the flavor at all because it has a very low burn point (less than 215 to 250 so it all burns off without changing the flavor. The smoke point of olive oil is around 350 or so (much higher than mustard) so it will probably change the flavor profile some. I've never tried olive oil so I'm not sure how it would change the taste of the meat. I actually like to use molasses as a binder because it sweetens the flavor profile a little...molasses is considered non flammable because it won't ignite until 1000 degrees. Therefore, it can permeate the meat and fat and help balance out the saltiness of the rub.
how many pucks did you go thru.....sounds like 20 plus pucks....damn , thats costly !!!
Smoked for about 6 hours so 18 pucks. Each puck was about 70 cents so somewhere in the ballpark of 12.00 or so. Not bad but more expensive than my pellet grill which I have now.
Not really they are cheap in my mind.
I'm not happy with my Brantley smoker. It far too complicated and never feeds correctly. I'm throwing it away and getting a green egg.
Is it still hot after 6h rest
Not sure I would say "hot" like it was just pulled out of the oven but it was definitely more than warm and plenty hot enough to serve without having to reheat it.
The foil, towel and cooler trap all that heat in so it was still very much ready to serve even after resting 6 hours. I just did a brisket about 1.5 weeks ago and rested it for 4.5 hours and it was perfect for serving.
new again!
So gave this a try...…..meat tasted absolutely toxic. Can you give me reason why? followed exactly as you did it. Temp held true as yours did. Cheers
Hmm, that is really odd. Was it the flavor, texture, moist/dryness? What wood did you smoke with? What type of rub did you use?
Any pit master HAS A SHARP KNIFE not some dull knife....
He was working in my kitchen in Washington not his in Austin. The dull knife was my fault.
did you leave the smoke vent closed the entire time?
The vent was about 1/2 open through the entire cook. You don't want to close it all the way because it can create drippings that fall back on to the meat and give it an acidic taste.
Love when he tried to cut the fat and the knife was sooooo dull
Yeah, that was my fault. I thought I had sharpened the knives before and handed him the wrong one.
@@RoughRidersTV 😂😂
Aaaah cutting on foil makes my teeth chalky
Yep, that was a rookie mistake. I think the camera through him off as he was more focused on talking to me and the camera than he was on cutting the brisket. LOL
There was nothing new in this video. General cooking method. Greetings from Hungary.
If you already know how to do a brisket, then no there won't be anything new. The video is for people that have never done a brisket before and want to learn how to do it.
@@RoughRidersTV You're right.
@@RoughRidersTV If you have a Bradley smoker, I recommend that you rest it at the end for another 10 hours at 65 C (150 F).
sharpen that hack saw
Yes, I have since bought some real knives instead of the cheap Sam's Club set in the video.
Yuck. Smoke from a Bradley is nothing like smoking on an offset, charcoal or pellet grill. That billowing white smoke tastes bitter and sour. Those aren’t meant for brisket
It was actually quite good. I own a pellet grill now and both do a decent job, but nether are as good as an offset.
I can't take anyone seriously with a dull knife. I appreciate the video and effort.
Well, you can't blame Keith for the knife...that was entirely my fault. However, if you pass on his tips, you are missing some good information from a guy that has been doing this stuff for a very long time and his family owns a professional smokehouse business that has been operating for 70 years successfully.
@@RoughRidersTV he I'll try it... that's why I'm here, but every chef needs a great set of knives one at a time. Enjoy!
@@chefbillyx I do agree. I need better knives for sure but then I'm just a hack doing my best to learn how to smoke stuff better.
@@RoughRidersTV We are all hacks at the end of the day. 😂😂😂
I was given a set of dexter knives from an old mentor who used to sell knives as well and with a decent stone they hold a great edge and are very affordable...i have a chef knife and scimitar and both do wonders. Just have a propper stone and keep the edge in shape...ull be fine. Great info and tips for new smokers. Thanks and keep doing what u do!
great job but you shpuld prob sharpen those knives lol
Yep, a good set if knives are still needed. Thanks for stopping by.
What kind of professional cooks use a stinking plastic knife
Don't blame him, that was my fault. He was visiting from Texas and stuck using what I had and I'm not a professional.
@@RoughRidersTV not to mention cutting on the aluminum foil.... Yikes.
Idiot!
A wired Thermometer WOW outdated or what?
Nope, just what I have. Cheaper than a wireless model and accurate. Wired also doesn't have to worry about potential signal issues, noise on the 2.4GHZ spectrum, etc. I work in the wireless technology space. I am well aware of potential challenges with WiFi, Blue Tooth and other wireless tech.
@@RoughRidersTV hes probably a millenial 😂
jesus ..get rid of that stupid plastic knife ....like sawing thru a log with a hack saw
It was a ceramic knife but yea, that was my fault. Should have sharpened it before giving it to Keith.
That knife is a joke😂
DON'T DO IT! I followed the steps in the video, and DRIED my brisket OUT!!!!
Not being there, I can only assume you did not follow the steps exactly as laid out in the video. Trimming too much fat, not adding the 2nd water pan, not using a thermal probe and watching the meat temps, setting cook temps too high or watching the oven temps and adjusting as you cook will all contribute to drying out your brisket. It is why I filmed every step so you could see how we adapted as we cooked it. We expected an 18 hour smoke/cook but finished in 12 hours. We did not walk away and just let it cook. We watched the oven temps, we watched the meat temps, we refilled the water pan because all of those change dynamically. Others have followed this method with great success as seen in the comments. My wife who has never smoked a brisket followed these steps exactly and did one by herself. The video itself is proof that this method works because it documents everything and you can see exactly how it came out. So, while it's unfortunate that your brisket dried out, I can only guess you missed something during the cook.
Why are you cutting the meat on the tinfoil …your knives will need a sharpen
Yes, that was my bad. those were cheap, junk knives to begin with so I really didn't care. I have since bought a nice set of Cutco knives so I'm much more careful with them.
Dude, before you make another video, buy a real knife. Good cooking though, thumbs up.
We have Cutco knives now.
Knife looks dull
Yes, it was but that was my fault. I didn't have a good set of knives at the time.
use a real knife and everything going o look much better and profesional
just go a Bradley and your video goingto help me how to used thanks
Yep, I was living in 2 different houses, some of my stuff was with me here in WA and the rest was at my house in Austin TX. However, I do need to invest in a better set of knives.