My best brisket yet

Discussion in 'Beef' started by smokinslow, Jul 9, 2011.

  1. So I pulled out my original bradley the other day, Found out my circuit board was bad when i couldn't get my temps up. I checked the polarity on all electrical ends, and found the board to be bad. I bypassed it, and we are smokin. Friday morning , i rubbed, and injected my 9lb brisket with apple cider. I let it sit for almost 20 hours, got my temps up at 5:30 am this morning, and started smoking. I smoked the meat for 3 hours, fat side down, flipped it after that and smoked for another 1 1/2 hours. I let just the box cook it the rest of the way. At 170, i tin foiled, and let it go to 200. I enclosed that in a couple of big tin pans, and let them sit for 1 1/2 hours. The brisket took 11 hours at 215 - 230 degrees. I have attempted these before, but none have ever come out as good as this. The meat is so tender, it was just falling apart. The smoke ring wasn't as big as i wanted, about a 1/4" thick, and i was able to slice it thick, just wouldn't do thinner. I am very happy with this one. I guess we will do chickens next weekend.
  2. Sounds great, Where's the Qview?  [​IMG]
  3. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

  4. meateater

    meateater SMF Premier Member

    Way to go. [​IMG]

Share This Page