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Howdy Y'all

post #1 of 16
Thread Starter 
Another newbee hits the forum....ugh! I purchased an Original Bradley Smoker last weekend, and smoked my first brisket yesterday. Since, I'm new to smoking, I decided to use the recipe off the Bradley Cookbook. I smoked a 6 lb. flat brisket and used the rub from the recipe. The recipe called to cook the brisket between 180 ~ 200 degrees for 10 hours with a minimum smoke time of 4 hours....I smoked for 5.

The brisket was too dry...but has a wonderful taste. I know that I will improve as I gain more practice, but I think another recipe might yield a little "juicer" brisket...needless to say, I'm shopping for brisket recipes. I started searching this morning and quickly got overwhelmed by the thousand of recipes through various forums and websites. Perhaps some of you have a simple, fool proof recipe for smoking 5 ~6 lb briskets?

All help is welcomed... Happy smokin'
post #2 of 16
welcome aboard and as u will learn -you cook by temp. not time! try Jeffs e course it's alot of help.
post #3 of 16
Welcome to the place. I am a smoking noob too and I am finding the forums etc very informative.

post #4 of 16


Garner Boy welcome to smf and best of luck with all you do. try to keep it thin and blue!!!!!!!!!!!!!
post #5 of 16
I'll reiterate, never cook by time, cook by temp, get yourself a nice probe thermometer and just let your meat sit there til IT tells YOU it's done, chances are, if your brisket was too dry, it was probably still chewy. meaning the connective tissue didn't have time to dissolve adding to the moisture and tenderness of the meat, I'm sure the taste was great too, good luck in the future and welcome to the forum! this is the greatest place for all things smokeyPDT_Armataz_01_22.gif
post #6 of 16
Welcome the the SMF. You have found the place to ask all your questions and also a place where you can get answere you can smoke to.

post #7 of 16
Garner Boy
Glad you joined us, welcome to SMF !!!

Here is a link to the best smoked brisket I have ever had. The searing method seems plain ole wrong but the end results with the brisket speak for itself - http://www.smokingmeatforums.com/for...e+okie+brisket
post #8 of 16
Welcome, you will learn a ton here.... practice....
post #9 of 16
Welcome aboard, glad to have ya!
post #10 of 16
Welcome aboard, enjoy the voyage!
post #11 of 16
Thread Starter 
Thanks to all for the warm welcome. Thanks to MossyMo for the link...and for the reminder, it's temperature not time! Think my next purchase will be a Maverick ET-73 Remote Thermometer. Looking forward to learning bunches!
post #12 of 16
Welcome GB. The thermometer is definitely a good suggestion. I am looking to get one of the dual probe remote thermometers but at least a good digital one is a big help. Wally World has them on the cheap.
post #13 of 16
Welcome to the SMF Garner Boy. Lots of good info and helpful folks here.smile.gif
post #14 of 16
Welcome aboard, friend. Plenty of info to be found hear...read on, join in and enjoy...a little practice and alot of patience and that brisket will be turning tender as "Buttah" before you know it.

post #15 of 16
welcome, best place to learn smf.
post #16 of 16
Welcome aboard.......you will love it here........
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