Well the last couple of weeks around here have been hectic. I have smoked out 3 times in the last week or so. See, I’ve entered my first KCBS competition and I’ve been practicing time schedules for turn in times. Will be taking my (2) Backwoods Smoker Party’s and my new Backwoods Chicken Little.
Anyway, I walked out back yesterday and I hear, Hey………….. Hey You! I looked but didn’t see anything.
Went over to my comp station and once again, from a distance, I heard………. Hey! Hey YOU!!!!
I looked and didn’t see anything so I started towards the sound. Walked around the side of the house and there it was again but this time from behind me.
HEY YOU!!!! ………………. WE WOULD LIKE TO PLAY!!!!
As I turned I saw an old friend…………….. MY Bradley Smoker!
Hmmmmmmmmmm…………………………………..Brisket! I said out loud.
I swear I thought the Bradley’s smiled.
Started with a flat from Krogers….
I started on the top getting as much fat and silver skin as I could -
Next, I found the grain of the meat and cut off a section so that I would know where to start my slices.
Then I flipped the brisket over and did the bottom side the same way. Note: I did leave a small amount of fat. (Didn’t get a pic of the bottom after trimming)
I made a wet rub and
John Henry’s Texas Brisket Rub
Started my fire box (Bradley Smoker Adapter)
Well be using by 6 Rack today.
After my Bradley and the fire box warmed up I was ready to place this brisket inside.
After 20 minutes I begun to add smoke. (1 Hickory for every 2 Apple)
Here is a quick peak at the upper unit as the smoke rolls between the fire box and into the 6 rack – then up and out the 4 rack.
After two hours the PID and the Smoker are holding steady
I’m going to add smoke for 4 hours then continue to cook until the IT reaches 187f.
Here we are about 3.5 hours in….. Finished with the smoke.
After 10+ hours here we go.
Nice little smoke ring….
Grab a plate and let’s eat!