How To Smoke A Brisket In Bradley Smoker

When you begin the smoke drape the brisket over the cooking grate allowing the excess meat to hang out the door. Bradley sent us the Original Bradley Smoker for us to do a series of 3 blog po.

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The cabinet temperature will take quite a while to recover especially if you have a full load.

How to smoke a brisket in bradley smoker. Smoked Brisket done the Texas way with chef Ted Reader. Transfer brisket to smoker. Follow this recipe and youll have the most tender delicious brisket on.

Set the smoker to 225F using mesquite wood. Brisket on a Bradley Electric Smoker is easy if you know the tricks to make the it. Flip brisket over and trim off all fat and silver skin from the top.

Make sure youre smoking your brisket fat cap down. If you do not have mesquite other wood will work fine as well. Place the brisket in the smoker with the fat cap facing up and the point facing the heat source more important on offset smokers.

After 2 more hours place brisket on 2 pieces of heavy-duty foil. Cover with plastic wrap and place in the fridge for 30 minutes. Wait till the temperature inside the smoker reaches 225-250 degrees Fahrenheit.

Smoke at 225F until the internal temperature of the brisket reaches 160F. The point requires more time to cook compared to the flat so it is best to have the point closer to the heat source. Otherwise the bottom part of the brisket will turn tough and crusty.

Aim for thickest part of the brisket. Start with a cold brisket fat cap facing up and pat the brisket dry with a paper towel. Once the smoker has come back up to 220F apply 4 hours of smoke.

Place the brisket into the smoker on the middle rack. Make sure to close it tightly as the meat can use all the smoke flavor it can get at this point. As the meat cooks it will shrink at which point you can slide the entire brisket back into the smoker and close the door.

Smoke the brisket with the fat cap facing up until it reaches an internal temperature of 195F. Mix together ingredients for mop sauce. Set the smoker to 225F using Mesquite Flavor Bisquettes.

After 3 hours rotate brisket and mop with mop sauce. This is Photos Foods very first YouTube video and second time smoking meat. Remove the large chunk of hard fat found where the flat and point connect.

Remove from the smoker wrap with foil and then wrap with a towel. Chef Reader shows us how to smoke a brisket to perfection using the Bradley Smoker for detailed rec. Pre-heat your Bradley Smoker to 220F.

Generously rub the spice mixture all over the brisket. Optional but recommended step for a more tender brisket. Make sure the probe is in the meat and not the fat.

Apply meat probe to meat. Trim fat cap until you have an even 14-inch layer. However whether working with a Bradley smoker or a trad.

Place the brisket fat side up in your smoker. Once the temperature gets to that range place the brisket inside. Talked my Pit Master buddy Keith in to teaching me to smoke a brisket in my Bradley Digital Smoker.

Make the rub by mixing together the sugar and all the remaining spices.

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