Gonna smoke a Brisket, any special secrets? A Buddy of mine did three in Deer Camp this year, wow is all I can say. He just used a Rub on them and smoked them for about 10 hours. I've got mine in the fridge sealed in a food saver bag, after I put a Rub mixture on it. I plan on leaving it there for a couple of days then on to the smoker. I'm open to suggestions...
Thanks: Glock

I hear the trick is making sure that the heat in your barbque is kept about the same as your conventional oven, also a meat thermometer (Probe type) is just the beast for taking the internal temp of the meat ensuring its cooked right through.

My Mrs wants me to smoke a Corned beef which has been rubbed with her magic herbs and spices so at the end of that I will have pastrami. Based on a 2 kg (4 Lb) peice of corned beef I'm looking at about 6 hrs at 180/200 'Celcius (350' Farenheit)

try it on cheap sausages first to see how they smoke and what temp time suits. Smoked snarlers are awesome.

Happy cooking
radar

I never did a beef brisket, but my experience with pork says to keep the temperature down low, about 225* Fahrenheit.
Don

I have a gas smoker, and have smoked Jerky and sausage, I figured to keep it about 200 degrees, and get the internal temp to 190/200..I'll probably do it wednesday..

Smoke it Wednesday eh Glockster...

HEY EVERYBODY...PARTY AT GLOCKSTER'S HOUSE WEDNESDAY NIGHT...I GOT THE BEER.



Seriously though mate...it sounds like it will be magnificent. I have a mate in CA who swears by "liquid smoke" for smoking meat. Haven't actually seen this stuff myself, but he reckons its the "ducks guts".

Cheers, Vince

Low and slow. That is the secret. I'm ready to pop on a Digital Bradley Smoker. They are the way to go.
I've done a fair bit of smoking in my time and the key is exactly that low and slow.
What time should Vince and I be there with the beer?

Rick

Vince wrote:

Smoke it Wednesday eh Glockster... HEY EVERYBODY...PARTY AT GLOCKSTER'S HOUSE WEDNESDAY NIGHT...I GOT THE BEER. Seriously though mate...it sounds like it will be magnificent. I have a mate in CA who swears by "liquid smoke" for smoking meat. Haven't actually seen this stuff myself, but he reckons its the "ducks guts". Cheers, Vince

Better get more Brisket..

Liquid smoke works but I like to use real wood, White Oak, Hickory, etc..

rblain wrote:

Low and slow. That is the secret. I'm ready to pop on a Digital Bradley Smoker. They are the way to go. I've done a fair bit of smoking in my time and the key is exactly that low and slow. What time should Vince and I be there with the beer? Rick

Your closer than Vince...about 5:00PM will work.
Is the Bradley an electric smoker?

May I add to 'slow and low' the advice to use wood from fruittrees? Try it and let the oaks live, I'm sure you're going to like it.

Aloysius wrote:

May I add to 'slow and low' the advice to use wood from fruittrees? Try it and let the oaks live, I'm sure you're going to like it.

Here we use north star (cherry) tree and it adds a nice flavor to the meat. I have also used apple and peach but to me, the cherry tree gives the best taste.

Well, three hours and counting...

Now thats looking good. I'll bring some beer too!! lol

Yes the Bradley Smoker is an electric smoker. Its a pretty cool setup. You can tell how much smoke you want, the length of time and it will maintain any temp. for an extented period of time. It really gives you a lot of control over what ur puttin in it.
Of course to the hard core smoker perfectionists its not the way to go. I sure am givin it a hard look right now though. I live in an apt. so for me it would work the best.
Thats a nice fat cap on that brisket. I'll bet that tasted pretty damn good.

Rick

I can see a problem with that brisket of yours glocky!

It is not enough!!

Wow, it turned out pretty good, took longer than I figured but worth it,
and it's never big enough...I sliced it up last night, we ate some then and my wife took a good bunch to work with her to work this morning..nice and tender..