Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Electric Smokers => Topic started by: nepas on June 17, 2013, 03:13:13 PM

Title: Bradley Brisket
Post by: nepas on June 17, 2013, 03:13:13 PM: Also yesterday along with the OS chix i hung a small brisket flat in the Bradley.

Rubbed with John Henry smokey bourbon

(http://i868.photobucket.com/albums/ab242/nepas1/bradbris.jpg)

And a few firecracker brats
(http://i868.photobucket.com/albums/ab242/nepas1/bradbris2.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/bradbris3.jpg)
Title: Re: Bradley Brisket
Post by: muebe on June 17, 2013, 03:15:51 PM: Looks good and moist!
Title: Re: Bradley Brisket
Post by: ACW3 on June 17, 2013, 03:21:45 PM: That looks mighty tasty!!

Art
Title: Re: Bradley Brisket
Post by: drholly on June 17, 2013, 03:22:34 PM: mmmm mmmm good - That looks great.
Title: Re: Bradley Brisket
Post by: Old Hickory on June 17, 2013, 06:52:56 PM: Good job Rick, I like that moist look.
Title: Re: Bradley Brisket
Post by: smokeasaurus on June 17, 2013, 08:07:07 PM: Not a dry slice to be seen...outrageous.
Title: Re: Bradley Brisket
Post by: Keymaster on June 17, 2013, 09:41:13 PM: Nice Brisket Rick!! My Mom is coming up from Portland this weekend and last time she came up I made her a Brisket that was so salty we threw it out. Do you have a good rub you could suggest :)
Title: Bradley Brisket
Post by: mikecorn.1 on June 17, 2013, 09:44:50 PM: Looks great Rick! Very moist. :)

Sent from my iPhone 5 using Tapatalk
Title: Re: Bradley Brisket
Post by: TMB on June 17, 2013, 09:46:53 PM: Nice looking brisket Rick..
Title: Re: Bradley Brisket
Post by: sliding_billy on June 18, 2013, 10:42:36 AM: Nice looking brisky!
Title: Re: Bradley Brisket
Post by: deestafford on June 18, 2013, 12:51:16 PM: Rick, This is a dumb question but that qualification has never stopped me in the past...does it make any difference smoking with the meat hanging versus laying flat on a rack? I wouldn't think so, but I have thought wrong before. Dee
Title: Re: Bradley Brisket
Post by: nepas on June 18, 2013, 01:04:21 PM: Quote from: deestafford on June 18, 2013, 12:51:16 PM
Rick, This is a dumb question but that qualification has never stopped me in the past...does it make any difference smoking with the meat hanging versus laying flat on a rack? I wouldn't think so, but I have thought wrong before. Dee

I just like being different is all.
Title: Re: Bradley Brisket
Post by: deestafford on June 18, 2013, 08:32:23 PM: Rick, I never noticed that trait. Does Art know? Dee
Title: Re: Bradley Brisket
Post by: RickB on June 18, 2013, 08:59:48 PM: Rick I cant recall seeing a brisket that moist, but that being said where is the smoke ring? What kind of wood did you use?
Title: Re: Bradley Brisket
Post by: muebe on June 18, 2013, 10:15:13 PM: Quote from: RickB on June 18, 2013, 08:59:48 PM
Rick I cant recall seeing a brisket that moist, but that being said where is the smoke ring? What kind of wood did you use?

The Bradley is an electric smoker and you don't get a smoke ring in an electric smoker.
Title: Re: Bradley Brisket
Post by: nepas on June 18, 2013, 10:30:32 PM: Quote from: RickB on June 18, 2013, 08:59:48 PM
Rick I cant recall seeing a brisket that moist, but that being said where is the smoke ring? What kind of wood did you use?

Only way to get a smoke ring in a Bradley is a cheater ring. Use some MTQ or a lump of charcoal on the puck burner. Smoke ring is just for looks anyways.

A smoke ring is a pink discoloration of meat just under the surface crust (called bark). It can be just a thin line of pink or a rather thick layer. A good smoke ring is around 1/4 inch in thickness. The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat.