Trimming:

On the subject of trimming, I do my trimming at the store and pick out briskets that are not overly fat capped. I wet age for a while and then trim any brown meat off (see more on Wet Aging Beef).

Packer cut brisket wet age for four weeks before trimming, lean side up.

On the lean end side of the brisket trim overly thick fat out of the deckle (thick) end where the two main muscles join. I do not trim into the meat between the muscles any deeper than one inch and usually less. Save these trimmings and smoke on the top rack for additional self-basting and a treat for your hounds.

Discolored meat trimmed and fat between muscles removed and folded back for demonstration; remove this piece of fat. If I have a thin flat, I use this trimmed fat to protect the lean side a little more.

Closeup of fat removed between muscles; notice the depth of the trimming.

Only cut off some of the thick surface fat. The fat should still cover the deckle by 1/4 inch, and the fat cap should be around 1/4 inch thick. I do not get fanatic about trimming. Just trim a little on the deckle, probably little to no trimming on the flat and just walk away. I figure my guests can trim on the plate and fat always means flavor. As slow as this brisket is smoked, the fat renders down to a thin coating anyway. I’ve never had any complaints and usually, plates come back empty, fat and lean both gone.

The Rub:

• 5 Tbsp dark brown sugar
• 4 tsp dry mustard
• 4 tsp onion powder
• 4 tsp granulated garlic powder
• 3 tsp dried sweet basil
• 2 tsp ground bay leaves
• 1 1/2 tsp ground coriander
• 1 1/2 tsp ground savory
• 1 1/2 tsp dried thyme
• 1 1/2 tsp freshly ground black pepper
• 1 1/2 tsp white pepper
• 1/4 tsp ground cumin
• 2 Tbsp sea salt or Tender Quick (“promotes a smoke ring”)
• 2 Tbsp beef flavored granules
• 2 Tbsp New Mexico ground Chile or chili powder
• 2 tsp cayenne
• 1 tsp celery seed
• 1/4 tsp cinnamon
• 2 tsp powdered dry ginger
• Yellow or Dijon mustard or a mustard slather of some type

1. Place a sheet of aluminum foil under an inverted or crossways Bradley rack and place another rack on top of this rack in the sink (if your sink is not large enough you can use your counter). This keeps the brisket from coming into contact with any smooth surface that would remove any seasonings or slather.
2. Apply the rub first and pat it into the meat well. The brisket is wet enough that most of the seasoning sticks. I really press the seasoning in to the lean side first. I personally think this direct contact with the meat seasons the meat deeper.
3. After seasoning the lean side, ends and sides, gently slather with a thin film of French’s yellow mustard, Dijon Mustard or a combination mustard slather with beer, apple juice, garlic, Worcestershire, etc. (you should still mostly see the meat through this opaque slather). Leave all the spices in contact with the meat (some rub will mix with the mustard but most will still be in direct contact with the meat). Flip the brisket onto the rack, placing it so that it will not be moved and so that the slather is not disturbed. I wash my hands to remove any mustard, then I season the fat side well, again really pressing the rub in hard, and then slather it.
   Brisket mustard slathered on both sides, fat side up, bent into a shape to fit into the rack.
4. Since I am doing several briskets, I let all the droppings accumulate on the foil and use them on the last brisket. I throw the foil away, wash out the sink and/or work area and cleanup is complete. I always check to see which way my next rack will sit in the oven and reverse the racks in the sink as necessary to keep the brisket off the foil and usually invert the holding rack (first rack on the foil) and use it for the last brisket.
5. Depending on your mood, cover with clear wrap in the fridge for 24 hours because of the low salt content of the rub (do not use this step with high salt content rubs unless you like your jerky in large size), or put the brisket in the Bradley after letting the meat come to close to 40°F or 50°F.

Smoking Method for Three Briskets in a Six Rack Bradley

1. The following step is important in order to get even heat in the Bradley and maintain water for this long smoke. Prior to preheating the smoker, cover the back half of the V shaped deflector (Drip Tray) loosely with heavy duty foil which forces more heat to the front and middle. The water pan is replaced with a large aluminum half size steam table pan that just fits in the bottom of the Bradley (bend the back lip down a little). Fill pan with boiling water or hot water laced with beer, juice, etc. just before putting the briskets in.
   • I have not used an Original Bradley Smoker but I suspect that three briskets will fit into it easily and smoke just fine. I can easily place a fourth brisket in my six rack digital. You may want to take some measurements before you try to smoke three briskets in your smoker. Note; you will need at least one inch clearance (preferably more) between the brisket and the rack above it. Also remember if you have to bend the brisket to fit on the rack that will increase the height.

   Disclaimer; Bradley Tech. does not recommend using foil to cover part to the drip tray. This is how I modify my smoker for my personal use.

   Filling water pan with hot water.

2. Load the smoker with the largest brisket at the bottom and the smallest at the top, flipping the racks so that there is about an inch or two in between each brisket. If a brisket doesn’t fit on the rack, wrinkle it a little (it’s going to shrink to fit anyway) or if the flat is skinny, cut the last of the flat off and lay it under the thinnest part of the still intact flat. Lay this small piece fat side down. This creates an even thickness throughout the flat.
   • Loading the smoker: Put the bottom rack in the Bradley in the basket position on the lowest position. Observe height of the brisket against the next possible rack position, keeping in mind that the rack in basket position will hang down lower that the rack support. The next rack will need to be inverted or moved up to another support to archive about one inch between the top of one brisket and the bottom of the next. Place the next largest brisket on the rack. If the brisket will not bend and stay in place on an inverted rack, cut off the thin part as stated in the directions or place in the basket position and move up one rack support. This creates a little more room but then again, this isn’t rocket science. As I place each brisket, I generally reverse the ends so that the deckle of one is dripping on the next lower flat.

   
   Four briskets loaded with fat side up, deckle ends alternating. Note trimmings on top rack.

3. Start the smoking process between 6:30 pm and 9:00 pm. Insert a probe into the bottom two briskets and place a chamber probe on front of the lower rack. Set the temperature at about 250°F when the briskets are placed in for overnight smoking (for the original smoker, position the temperature adjustment all the way to the right). The vent is about 5/8 open (definitely no smoke out of the generator).
   • I have tried 225°F, but my Digital Bradley seems to click off and never achieve heat at this setting.
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4. Fully load the generator with apple, hickory, oak and some mesquite. Depending on your temperature, brisket size, and vent opening, the water pan may require refilling once during the night. In the morning, reload the generator with 3 to 4 hours worth of bisquettes and open the door to see if anything crazy is happening – for example such as the vents in the drip pan being plugged up. Submerge any used pucks that are stacked in the water pan and refill with boiling water as necessary. Be sure the water pan contains water and not all fat drippings. The water pan may need to be emptied of pucks and grease drippings before adding boiling water. At this time I also baste or spritz if the bark has hardened somewhat. The oven temperature normally still hasn’t arrived at 225°F.
5. I use a Maverick dual probe temperature monitor and mount the chamber probe on the lowest rack toward the front and side. When the bottom brisket hits 168°F internal temperature with the probe inserted in the flat, I monitor the smoker temperature and try to keep it about 225°F which is 250°F to 260°F on my oven setting.
   • For the original model, you will need to regulate the heat by adjusting the temperature control to the left.
6. I want a slow rise to 190°F or 195°F internal temp in the middle of the flat. At 185°F, test the bottom brisket for fork tender on the end of the flat and continue to test every five degrees. The 195°F internal is as hot as I have ever gotten. Fork tender to me means inserting a long two tined fork into the end of the flat and twisting. If the meat easily breaks apart, it is fork tender. I repeat on the deckle end but I rely on the flat. With experience, you will be able to judge if a brisket is ready come out of the smoker by the resistance felt when inserting a temperature probe.
   • No more rotating racks, basting, or watching. My briskets come out with a very dark to black bark, are moist throughout and I am told “taste better than any BBQ shack or joint in Texas.” People tell me putting sauce on this Q “is a waste.” I recently took some briskets to a church dinner and put out two types of sauce. Very little sauce was used.
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7. When the bottom brisket is done, I foil wrap it and place it in a cooler lined with newspaper and towels (after I have generously taste tested what we call the burnt end of the deckle or point). Silicone oven mitts are a must for handling hot brisket, probes, shelves, etc. Move each brisket down one level and repeat the process until all are finished. The last brisket usually comes out at about 18 to 20 hours, but let the brisket tell you if it wants to stay longer; 22 hours is not uncommon. Stack each one on top of the other in the cooler for two to four hours. Take them out of the cooler, pour a little apple juice over each brisket and wrap in two or three layers of heavy duty foil. When they have cooled (those that you haven’t already eaten), freeze for reheating later.
   
   FTC Technique
   • I was used to brisket being smoked 8 to 12 hours max and thought that this long smoking time would dry the meat but the high water content and progressive downward drippings make the difference.
   • This is moist, fork tender, fall apart brisket. In fact, I accidentally dropped a finished brisket one time and it blew apart. I must admit that it is still a little embarrassing when people ask to see my pit, but the proof is in the pudding or in this case, the brisket.
8. Before slicing, move a little of the fat aside on the flat (the skinny end) and determine which way the grain runs. Use a non-serrated sharp knife and cut the brisket across the grain. As you get further into the brisket there are two distinct muscles separated by a fatty layer. The grain will run in a different direction through this second muscle. Separate the two layers with your knife and turn them so the grain runs the same to slice the second piece all the way through the first piece.
9. We usually end up eating around the deckle and end up with a hunk of brisket that has a lot of bark missing. Trim the fat off of this, reserving any bark off the fat cap. Throw one inch chunks of the well marbled meat into a food processor and pulse a few times. Pan toast a buttered hamburger bun until brown, coat with a little BBQ Sauce on one side, whole grain mustard on the other, add onions and hot sweet pickles and you are next to heaven

Wood Type:

Leftovers If Any:

Final Philosophy