I received a Bradley digital smoker for Christmas and immediately joined the SMF. I had a chance in early January to smoke a 9lb pork sholder and a wonderful rack of ribs. I then went out and bought a 10 lb brisket point and was so excited to try it out. Then old man winter decided it was time to pay a long term visit and for the past 5 weeks we have not had temperatures higher than 15 F. The brisket went into the freezer and FINALLY came out to thw yesterday as this weekend will be above freezing. As this is my first briket I figure it is easier to ask for advice PRIOR to cooking so here it goes:
NIGHT BEFORE
I am injecting the brisket with my own concoction - 1 litre of apple juice with a 1/4 cup of soy sauce and 4 cloves of crushed garlic (already made and sitting in the fridge). I then plan to rub it down with a mix of brown sugar, garlic powder, onion powder, mustard powder, cayanne and paprika. Wrapped up and left in the fridge overnight.
Cooking Over Night
I plan to take the brisket out a couple of hours early to bring to room temperature. Into the smoker at 220F around 10:00 pm with a water pan. Smoking with apple wood for 8-10 hours and left in the smoker until it reaches 200F (digital thermometer). I plan to mop the brisket with the left over injection juice every couple of hours. I figure 12 hours give or take so I am leaving myself a lot of play room.
D-Day
When the brisket reaches 200F I plan to take it out of the smoker, wrap it in tinfoil and a couple of towels and put it into a warm/dry cooler to sit for a couple of hours. Homemade BBQ sauce on the side (hope I find a good recipe before the weekend). Serving with baked potato or macaroni and some vegetables.
ALSO - When the brisket comes out of the smoker to sit I plan on throwing in a batch of ABT's to give them a try as the forum has me salavating for these as well.
What are your thoughts? How can this plan be improved? I am open to any suggestions that will make my first attempt successful!!
I will take pictures all the way through the process and plan on doing my first Qview this weekend.
Thanks for the input!
Jerimiah from Canada
NIGHT BEFORE
I am injecting the brisket with my own concoction - 1 litre of apple juice with a 1/4 cup of soy sauce and 4 cloves of crushed garlic (already made and sitting in the fridge). I then plan to rub it down with a mix of brown sugar, garlic powder, onion powder, mustard powder, cayanne and paprika. Wrapped up and left in the fridge overnight.
Cooking Over Night
I plan to take the brisket out a couple of hours early to bring to room temperature. Into the smoker at 220F around 10:00 pm with a water pan. Smoking with apple wood for 8-10 hours and left in the smoker until it reaches 200F (digital thermometer). I plan to mop the brisket with the left over injection juice every couple of hours. I figure 12 hours give or take so I am leaving myself a lot of play room.
D-Day
When the brisket reaches 200F I plan to take it out of the smoker, wrap it in tinfoil and a couple of towels and put it into a warm/dry cooler to sit for a couple of hours. Homemade BBQ sauce on the side (hope I find a good recipe before the weekend). Serving with baked potato or macaroni and some vegetables.
ALSO - When the brisket comes out of the smoker to sit I plan on throwing in a batch of ABT's to give them a try as the forum has me salavating for these as well.
What are your thoughts? How can this plan be improved? I am open to any suggestions that will make my first attempt successful!!
I will take pictures all the way through the process and plan on doing my first Qview this weekend.
Thanks for the input!
Jerimiah from Canada