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You have to try this Brisket on a Bradley Electric Smoker recipe.
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- Опубліковано 15 лют 2019
- Brisket on a Bradley Electric Smoker is easy if you know the tricks to make the it. Follow this recipe and you'll have the most tender, delicious brisket on a Bradley Electric Smoker you've ever had. When you use the BBQ rub recipe that I show in this video you'll have tasty, delicious bark and wonderful beefy flavor in the meat. Be sure to check out our youtube channel and website www.pullmyporkb... for more information on this recipe and other recipes for other great foods that everyone will love.
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Great video and it looks amazing. I just posted a new cowboy steak video if you wan to check it out.
Thanks for the comment and I will check out your video.
Greetings from British Columbia, Canada!
This was the first Bradley smoker video I watched after getting the Bradley Original smoker for Christmas! Since watching your videos, I've made plenty of amazing racks of ribs by using your other videos. I've got 2 briskets in the freezer, got the Morton's Tenderquick through amazon, and have upgraded to the 900w heating element (also as per your video). Now I just need to get the nerve up to actually try making one! So I thought I'd watch this video a few more times to get some more confidence that I can actually do it!
I just wanted to say a big "Thank You" for taking the time to make all your videos. They are more helpful than you could ever know, for rookie backyard smokers like myself!
Thanks for the comment Brad, I'm sure you will make a tasty brisket in your Bradley. Just be patient and it will turn out great. Brisket isn't hard at all really, the most important advise I can give you for smoking a brisket is 1 have patients, and 2 make sure you let it rest in wrapped in clean towels in a clean cooler for at least and hour. I usually let mine rest for a minimum of 2 hours up to 4. Let me know how your brisket turns out for you and if you have any other questions let me know. Thanks again for watching and commenting.
Going to try this out tomorrow! Thank you
I tried this recipe on my first brisket yesterday using my Masterbuilt Electric and it was the bomb. Best brisket I've had. Thanks for the recipe.
Thanks for the comment and 'm so happy you tried the recipe.
I put all the fat into my slow cooker and render it down for beef tallow, great stuff and healthy.
I think this video just convinced me to buy a Bradley smoker after many days of back and forth. Awsome video and you´ve got a new subscriber!
Thanks for stopping by and watching, Bradley smokers are good they have a few issues though just like any other smoker.
Hello from Calgary Canada. Thank you for the great videos and positive energy.
Thank you so much for stopping by, watching and commenting my friend.
This Brisket turned out wonderful. If anyone has any questions or comment (good or bad) please leave them here. Would like to hear what everyone thinks on the video and recipe of what you liked or what you didn't like.
👍👍
What temp did you set it for?
I set the smoker at 230 degrees, and took the brisket to 203 degrees internal. I start probe testing my briskets at 195 degrees and pull it when it proves like butter. That's usually between 200 and 205 degrees depending on the brisket.
@@PMPBBQ Thank you good sir!
Question for ya - Why did you wrap it to finish the cooking? Was it because you deemed the bark cooked enough, and didn't want the heat to directly cook the outside anymore, or was it to try and block out smoke. (because I thought you could just turn the smoke off, and let is continue to cook)
Excellent video thanks for sharing missing me some brisket and this is a great video to help me do my own in Canada
Thanks so much for watching and commenting.
Can't wait to try this, thanks for sharing your dads recipe.
It's a really good recipe for brisket, I've used it many times and it always turns out great. Thanks for watching and the comment.
I am borrowing my cousins bradley smoker and am going to smoke some trout that your video was so helpful with, then I'm going to challenge myself with a brisket :) Love your channel!!!
I just finish this playlist and all recipes is absolutely delicious
Thank you so much Allyn for watching I truly appreciate it my friend.
Made this today. Amazing. Ty sir
Glad you liked it Matthew, thanks for watching and the comment. It's always been one of my favorite brisket recipes for sure.
Looks like this brisket came out amazing!!!!! Thanks for sharing!!!
It came out wonderful, thanks for the comment and watching.
hi
if you want to stop chasing you're cutting board across the kitchen counter, try a moist paper towel or kitchen towel under the cutting board.
great video!
Thanks for the info I learned that after I made the video thanks for watching and the comment
best brisket I have made the video really helped
Thanks for the share.. Loved watching all of Your videos..😀👍
Justin and Christina your such great friends, you'll never know how much I appreciate you.
mine was a bit dry, on the flat. Stopped at 165, wrapped it and then put it in until 202. Let it rest and then cut, but it was dry on the flat. Too much smoke? HELP.
Parabéns. Excelente vídeo. 👏👏👏👏
Thanks for stooping by and commenting.
I love brisket and this one looks fantastic, Might have to come by your house and give it a good taste test.
Well hello Granny Sue, stop on by and we'll have some brisket and chat for a while. Your always welcome.
Did you smoke it the entire first 5 to 5-1/2 hours? Routine you were using 3 oak and 1 mesquite puck which is only 80 min worth of smoke yet when you walked out to your smoker the feeder was loaded up with many pucks. As such, did you apply smoke the entire 5 hours or just 80 min?
I watched several vids on smoking a brisket, this was my favorite ! Can't wait to give it a go !
I am about to attempt my first brisket ever, what temperature is the smoker set too, when calculating 1 1/2 hour/lb?
My Digital Bradley sets in 10 degree increments so on brisket I normally set the temperature at 230 degrees. You can set it anywhere from 220 to 250. Just make sure the temperature of the smoker runs around 225 to 235 degrees is where I consider my sweet spot for brisket. Thanks for the comment and I'm sure your brisket will turn out fantastic. Brisket isn't as hard as everyone makes it out to be. Just make sure you take it to whatever temperature internal temperature that passes the probe test, usually somewhere between 198 and 205 degrees internal, and you'll have great brisket.
Great job... I'm new to this so hope you don't mind, what is the purpose of the paper? Will tinfoil serve the same purpose? Do you continue to use smoke pucks the entire time your cooking? Whats your thought on putting the brisket into a brine soak pre smoking?
Thanks again, looking forward to more video's.
I've used paper and foil both and prefer using the paper. I think the paper lets it retain the bark better. Once I wrap my brisket I don't use pucks anymore, no need to, the smoke can't get to the meat. As far as putting the brisket in a brine I personally don't feel it needs it. Brisket has a lot of fat and marbling in it so it will stay most. The most important thing on a brisket is to cook it until it probes like warm butter. Then ALWAYS place it in a clean cooler wrapped in towels for at least 2 hours. That allows the juices to re-distribute throughout the meat. Brisket should probe like warm butter somewhere between 198 degrees to 205 degrees. Thanks for watching and if you have any other questions pleas ask. I'll be happy to answer any questions that I can.
Do you put the fat side up to start? I have a new Bradley P-10 and this is my first time smoking a Briskey.
Thanks for watching, yes I smoke my brisket fat side up. Thanks again for watching. Let me know how that new Bradley works.
@@PMPBBQ BUT at 15:36 of the video, it looks to me like the fat side is NOT up!
Great videos! can you share some advice on what type of vertical electric smoker to go with? I have been researching lots of smokers and am torn between the Bradley and the pit boss pellet smoker. I respect your opinion.
I love my Bradley but if I were going to buy 1smoker for everything I would go with the pellet smoker. The Bradley works great but you have to upgrade the heating element for best results and the pellets are much cheaper that the Bradley bisquettes.
Hello was wondering if I had a 6 to 8 pound brisket would it take as long ? Thank you !
I'm gonna have to try this with my Bradley... I am doing the 900w upgrade cause when I did a turkey I never hit set point of 225 with a 15lb bird. Is there any reason you have the top flute wide open? Also 4 pucks of smoker is a little over an hour... is that enough?
I always run my Bradley's with the top exhaust wide open, it helps with the air flow. I use pucks until the brisket reaches 165 degrees internal temp. Once you wrap you no longer need smoke as it won't reach the meat anyway. Thanks for watching.
The reason you run the damper 3/4 to wide open is to increase airflow and help control humidity levels in the chest. Even though it doesn't seem like it, running wide open will help get your temperature up and make it easier to maintain said temp. It'll also help shorten the length of the stall since it's venting moisture & will keep "black rain" from dripping down onto your meat.
my bradley electric smoker uses the biscuits to smoke with. do I still need the tender quick?
The tender quick only helps with the smoke ring. If your not interested in having the smoke ring then no don't use the tender quick. Electric smokers don't produce much smoke ring, but the smoke ring doesn't add any flavor it's only for looks.
Can u smoke multiple brisket on this electric smoker? Will smoking on the topself and lower shelf have any difference?
You can smoke multiple briskets in the Bradley, I've actually smoked 2 at the same time. It seems to me that the different racks are pretty close in temp while smoking but if there is a difference the higher the rack the higher the temperature. Thanks for watching and the comment.
@@PMPBBQ can you explain your comment the higher the rack the higher the temp? I would think if your rack is closer to the heating element that would be the hotter rack. Just new to this smoking thing and will be trying your recipe. Thanks
@@dinaking8873 Heat rises which is why the higher racks have a slightly higher temp. The heating element in a Bradley is beneath a heat shield that helps to distribute heat evenly.
Do you continue smoke after wrapping ?
It looks like you put the fatty side down? Is this correct?
Thanks for stopping by and watching Anthony, I always put the fat cap up when smoking brisket. Thanks again for stopping by.
Did you run smoke the hole time it cooked
No I only ran smoke until I wrapped it. Then just continued low and slow cooking without smoke. Once you wrap no need to use smoke any more. Thanks for checking out the video and commenting.
Do you leave your thermo probe in after wrapping? That's how I do my pork butts.
Do you put a tray of water in your Bradley?
Yes always
I quit using that small bowl that came with the Bradley and I use one of those aluminum disposable 9X13 pans full of water. You'll have to fill it less and it will hold more burnt pucks during the cook.
sorry you lost me at the mortons 😞
The Morton's is optional, it's still fantastic if you leave it out. Thanks for stopping by, watching and commenting.