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    bmichael's Avatar
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    it was an 8 lb brisket i cooked it to an internal tempeture of 200 degrees after 4 hrs I flipped it then when it reached 160 I wrapped it in foil til it got to the 200 but I was using a smoker that I am very unfamiliar with and it took forever to get done most of the mistakes i made were just rookie mistakes I always used a gas grill and never had a smoker i got started on this way to late i put it in the smoker around 1:30 and it took about 12 hrs by the time it was done i pulled it out set in inside the house oven to rest then i went to bed it was going on 2am sorry but i didnt take any after pictures Kennyd gave me some good tips and like he keeps telling me it takes practice the first few usually don't turn out to good
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    brian
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  3. Top | #22
    Captain Hook Kennyd's Avatar
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    Here is the one I did on new year’s eve, about 7.5 pounds.

    Trimmed:


    Rubbed:


    With this:



    And finally done, this was one of my best!



    Attached Thumbnails Attached Thumbnails F3B9DFD3-B991-4903-9067-A216997E7F3C.jpeg   8A36B3A9-7214-451C-BB07-45F8F7C4AEF4.jpeg   BBBDE359-3AE3-477F-98A6-A63F6772BFCA.jpeg   2C42D389-E5A8-453E-9470-05277D1F9679.jpeg   7C805EBD-34C5-47C8-A84D-C98724A09BF3.jpeg  

    Kenny

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  5. Top | #23
    Drifterbike's Avatar
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    Looks great Kenny. Makes my mouth water.
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  8. Top | #24
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    Quote Originally Posted by bmichael View Post
    it was an 8 lb brisket i cooked it to an internal tempeture of 200 degrees after 4 hrs I flipped it then when it reached 160 I wrapped it in foil til it got to the 200 but I was using a smoker that I am very unfamiliar with and it took forever to get done most of the mistakes i made were just rookie mistakes I always used a gas grill and never had a smoker i got started on this way to late i put it in the smoker around 1:30 and it took about 12 hrs by the time it was done i pulled it out set in inside the house oven to rest then i went to bed it was going on 2am sorry but i didnt take any after pictures Kennyd gave me some good tips and like he keeps telling me it takes practice the first few usually don't turn out to good
    From what I have read, the 160 degree plateau is where the connective tissue really starts to break down, and it will stay at that temp for a long time. Anything on the smoker that long will almost inevitably turn out dry if it isn't done right. Like I said, I think my last success was due to the dry sugar "brine", and the indirect cooking method. The sugar seemed to form a crust and seal in the juices, and strangely enough, it didn't make the meat sweet...and next time, MAKE SURE YOU GET A CHOICE OR PRIME brisket.

    The BGE folks have an annual "Eggfest" at the "Everything BBQ" store in OKC; they have guests from everywhere cooking and demonstrating the Egg. Free samples. It's really worthwhile, and they will give you their recipes. The brisket recipe I used was one from a lady they called "Molly Shark", and her brisket was excellent. You can also learn other techniques, like for pizza and other not-so-common recipes. I'm sure they have an Eggfest in your area also.

    Found this: 2019 Ebyland LLC Eggfest Tickets, Sat, Jun 15, 2019 at 9:30 AM | Eventbrite

    Although not real close.
    Last edited by 2LaneCruzer; 01-03-2019 at 10:37 AM.
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    Quote Originally Posted by Kennyd View Post
    Here is the one I did on new year’s eve, about 7.5 pounds.

    And finally done, this was one of my best!

    I'm just warning you, Kenny - you keep posting pictures like that and I'm going to end up moving in next door to you!!
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  11. Top | #26
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    Quote Originally Posted by bmichael View Post
    just received this Bradley smoker thru a thanksgiving raffle at work I'm not a big fan of electric smokers but i will give it a try I have it set up to season the smoker now it has 6 racks inside and can be controlled on your phone inside the house
    I've never tried an electric smoker as back in the day when I learned to smoke meats it was taboo to even think of it. Over the years I've owned at least 15 smokers, some little, some big and some trailer smokers for competition BBQ's(all of em have been wood fired). I'd say try it and see what happens, you may like it a bunch since you won't have to be loading wood & coals every 3-4 hours to maintain temp. Spoiled now with with a Ole Hickory EL-EDX in our BBQ restaurant we started 14 years ago, it's a wood fired propane backup, lock & load, walk away and cook all night with 4-500lbs of butts & briskets..

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    Quote Originally Posted by Spectre View Post
    I've never tried an electric smoker as back in the day when I learned to smoke meats it was taboo to even think of it. Over the years I've owned at least 15 smokers, some little, some big and some trailer smokers for competition BBQ's(all of em have been wood fired). I'd say try it and see what happens, you may like it a bunch since you won't have to be loading wood & coals every 3-4 hours to maintain temp. Spoiled now with with a Ole Hickory EL-EDX in our BBQ restaurant we started 14 years ago, it's a wood fired propane backup, lock & load, walk away and cook all night with 4-500lbs of butts & briskets..

    Ole Hickory Pits - Model EL-EDX
    I think we need to hear more from you. I'm always open to tips on recipes, techniques, etc.
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  13. Top | #28
    bmichael's Avatar
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    Quote Originally Posted by 2LaneCruzer View Post
    I think we need to hear more from you. I'm always open to tips on recipes, techniques, etc.

    i could use all the help i can get this smokeing meats is new to me the ribs I did came out ok just to much seasoning the brisket I tried I don't even want to talk about I did a pork roast last weekend and it turned out ok i am thinking of trying some rib eye steaks this weekend I will get the hang of this and be able to post a picture like kennys one day
    brian
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  14. Top | #29
    bmichael's Avatar
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    Got the smoker warmed up to do some hopefully good ribeyesClick image for larger version. 

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    thanks ken for the tip the pictures work now and not sideways
    Sent from my ASUS_A009 using Tapatalk
    Last edited by bmichael; 01-12-2019 at 03:35 PM.
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    brian
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  15. Top | #30
    bmichael's Avatar
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    finally got something coming out of the smoker correctly had a golden potatoe and fresh corn on the cob
    Attached Thumbnails Attached Thumbnails P_20190112_204505_SRES.jpg   P_20190112_210218_SRES.jpg  
    brian
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