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  1. bsmoked

    Is it safe to smoke brisket at 160-170 degrees?

    I'm running a Bradley Original electric smoker. As the ambient temp is falling, so is my smoker temp. Arg! The smoker has been cooking for 5.5 hours and it's hottest peek was 170. Is it safe to eat the brisket after cooking in this range for so long? I'm smoking the brisket in a pan with the...
  2. bsmoked

    Smoking 2 briskets at once

    I'm using an electric, 4 rack smoker (Bradley Original). This is only my second attempt at a brisket (first one tasted great but was dry, and tough as a baseball glove). I hear 205 degrees IT is the target number for a tender brisket. Yet, I yanked the first brisky out of the smoker 185 degrees...
  3. bsmoked

    Down but not out...my smoker was damaged

    So I'm brand new to smoking, I've never smoked anything before. Last Monday I bought an electric Bradley Original smoker. And today (right now) I'm smoking chicken for my very first smoke. Well...I go to work today and come home to learn that 75MPH winds had knocked my smoker over and busted...
  4. bsmoked

    Can boneless, skinless chicken breasts be brined for too long?

    I plan on smoking chicken breasts tomorrow (my first ever attempt at smoking meat). I'm smoking boneless, skinless breasts. My real question, can it be in brine for too long? Can I set the chicken in the brine and then go to work? The breasts will be brining for about 10 hours if I do.
  5. bsmoked

    Greetings from KCK

    about: I purchased an electric (Bradley Original). I've never smoked before and no nothing about it, so electric seemed like a good entry. (Heck, I didn't even know what brining was until a few minutes ago). I'm planning on smoking some boneless skinless chicken breasts this week. And I plan...
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