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Brisket started on Bradley.

post #1 of 7
Thread Starter 
Sister visiting Iowa from Virginia. Have the brisket on and have 10 trout to smoke this afternoon also. Should be a good evening. Might have started a little later on brisket than I wanted to. Planning on wrapping with foil and adding fish once it is wrapped.

Seasoned brisket with thrown together last second stuff. Lots of brown sugar, garlic powder, onion powder, cayenne, red peppers, black pepper.

Adding apple juice and a little oil to tin foil once I wrap.

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post #2 of 7

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Cmon post some pics......we all wanna see that brisket!!!

post #3 of 7
Thread Starter 
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First two pics should have been in first post. I agree. It doesn't exist if I can't see pics. Ha.

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post #4 of 7
Lookin good ! icon14.gif
post #5 of 7
Thread Starter 
Had to leave and have someone else watch it. Wrapped in foil at 155 degrees. Took off at 188 degrees. Put in cooler for a couple hours.

Came out a little dry to my taste. I only got to taste it after it had been out for awhile.

Any suggestions of what to do different. Cooked at 225 for 6 hours. I haven't used this smoker much. It is my dads. I think it may have cooked to fast. I usually use a vertical charcoal smoker and it takes longer.

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post #6 of 7

225 is a good temp to keep the smoker at for this.  As long as you didn't pump up the heat, it cooked low and slow.  Some briskets are just like this I'm finding.

post #7 of 7

Looking damn good!!!   :drool

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