How to smoke brisket on Bradley smoker 

To be fair, it does say “on a Bradley smoker”

its only 3000$?

@@isaihmonge3267 weird flex but ok

@@hejichs fr

Finally something that is not raw

traegers are really good always gives you a kinda purple maroon smoke ring I especially love it when smoking skirt steak for fajitas smoke flavor is amazing.

Not all electrics mostly top downs. Traeger use hot rods

Using some quick tender will give you a smoke ring on an electric.

@@bigrig8539 yeah I got an electric smoker and it get a ring every time

@@natemercure1770 with the quick tender?

Overcooked.

It's dry

@Obi-Wan Skywalker its an electric smoker obviously theres not gonna be a smoke ring. Tard

Exactly it doesn't have a smoke ring

@@baralatiker9252 I have an electric for when there's issues or problem with enough space. Electric smokers can get just as good a ring as the masterbuilt and my old barrel drum.

He destroyed that brisket

@@someoneinyourchatfromdubli7258 explain how

@@someoneinyourchatfromdubli7258 if your better than him

On every brisket video there is always one nonce saying it's over cooked. Spraying the brisket would not help, that'd ruin it. I guess you have zero experience and just a keyboard warrior nonce.

🤣🤣🤣

Same lol, always happens to me

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I did my first one over night. It was a 12lb. But I did it on the 22" webber. Oh man was it a lot of work. I used the snake method on it. But the end result was amazing for my first time!

Amazing it used to be the cheapest too

Stfu

@@carlitosjuarez221 stfu

@@gandolfwhite7323 stfu

Electric smokers sometimes don’t give off consistent smoke or as much as someone would like in order to get that red smoke ring. The higher end ones do though. Still gives a good taste but the old fashioned way is still king, unless you don’t have the time.

It’s very normal for the Bradley. Even with no smoke ring the flavor was amazing.

No Bradley for me it is, it needs a smoke ring!

@@miguelscookingwithfire I’m sure it was delicious 👍 but I’m still doubting the smoke penetrated the meat like it should have.

Electric and pellet grills you have to smoke at extremely low temps so the smoke has extra time to penetrate. Wrapping in paper or not at all is also a must for non offset smokers. Foil completely eliminates smoke from touching the meat and honestly you’re better off using a convection oven once you decide to wrap using foil.

Let it rest for a little bit before you put it in a cooler, putting it in a cooler could cause it to keep cooking! Let that temp come down a little bit first before you put it in the cooler! Has worked for me plenty of times

@@HunterGrayBASSASSASSINZTV That's true. I didn't specifically mention it, probably should have but, I've found that by the time I pull it, it's on the counter a while, fiddle around and wrap it, etc. and get it ready, it's shed most of that surface heat that keeps it cooking but, essentially, that's what the wrap/towel/cooler thing is all about, that it doesn't lose too much heat too fast so that it does carry the heat longer, slowly letting it go so the meat doesn't "shock" back to tight, aligned fibers. It all sounds trivial or over thinking from first look but, all of this (including maybe 15 minutes before it goes in the cooler) makes a big difference in the end product. I'd love to start one right now but, the price for brisket (ironically one of the "cheapest" (poorest) cuts on the cow has gone totally stupid. Anyway, just follow the rules and don't get frustrated, trying to hurry things up and you'll make a good brisket. :)

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No I’m sad because you can smoke it but I can’t because I’m not a Brad

Stfu

@@gavinknotz3288 stfu

@@scnew5984 why so hostile? Am I missing something?

@@ColdAssRider stfu

Can you teach me more please

Prep cook* prep chefs don’t exist. That’s the chef de cuisine and/or sous chef who overlooks prep COOKS

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-F0ji2PqSbjI.html❤❤

@@trichardson8728 huh, I was a mix of head chef at the end so the terminology was lost on me at the time and the hierarchy wasn’t enforced well at all.

Same, but it still looks juicy af.

you have obvs never had brisket

@@Hellraiser9020 u obvs don’t know what brisket is

@@justakidcooking2926 yep lol

@@justakidcooking2926 u obvs don’t know what personal taste is

this is a brisket… u clearly don’t know anything about bbq or cooking if ur saying that. u just embarrassed urself and made urself look dumb

Reason for no smoke ring because he didn't used pink salt(curing salt). Notice how the meat isn't red after smoke!

@@kalvinle2201 I get a smoke ring everytime,and I don't use pink salt , just salt,pepper, But hey I use a offset smoker or my ugly drum smoker

Just a heads up guys I own a barbecue restaurant and have for the past 13 and a 1/2 years. You got to make sure you get that wood smoking at the beginning of the cook. After your meat reaches 140ﾟ it is pointless putting wood to it because it doesn't penetrate the meat after that temperature. You should not need pink salt to get a smoke ring whatsoever. Good luck with anything you guys smoke and if you ever need any tips don't hesitate to reach out.

@@kalvinle2201 Never once used curing salt on anything besides dry meat. That is NOT what makes the pink ring.

@@PugilistCactus look up "chefsteps indoor smoked brisket"

Facts. Really juicy. ..... dry as fuck

Lmfao

Raw meat is fucking disgusting

@@danielmjiou That's why it is called a BBQ...😑 I'm guessing that you never earned your Red Wings Badge.

On every brisket video there is a nonce saying it's overcooked. It you think that is overcooked then you are dumb AF.

your username is so based and blackpilled, and no joke accurate

Awwe poor baby I can fly you some smoked brisket n ribs out ..... Wink Houston Tx

Mexican village is pretty clapped out lol

@@MrSonnyfy clapped out...? 🤷‍♀️

Texas whats good

Needs a nice ring. And there's is NO pink whatsoever. brisket needs some pink and a nice ring. Smh

My thoughts exactly

Some people don’t like to eat raw meat lol

@@cristinal3622 then their weird. Good meat should NEVER be brown

@@andrewdowling8821 okay and we think your weird for liking red raw meat wtf it goes both ways

I agree way to over cooked

Yup

You mean jerky

He fucked up

Overcooked

On every brisket video there is always one nonce saying it's over cooked. That's you this time. Nonce.

Smoke ring comes from oxidization! Still get the Smokey flavour there is just limited oxygen in electric smokers so it doesn’t make a smoke ring

@@quinnross5794 we eat with our eyes down here but I hear ya coach.....let's eat!

You should hear the meat moan right ?

Agree

Not true I've had ones that broke but were still quite juicy

No u to

Thanks dad

Hmmm? Does he? Or are you putting words in his mouth? Why do you guys worship him? Did he say I am God or worship me? Is the Bible the Torah? Or are they different. Who is the author of the Bible? Who is the author of the Torah? To whom was Jesus sent? (I was sent to the lost Shepard of Israel).... Are we truly following his teachings? Or teaching of the church whom added whatever they pleased into the Bible? Just a little critical thinking here. Peace

@@napsxoxo oh no.....🙈you should delete this rn that you have the chance😂

@@napsxoxo people worship who they want, no need to rant about it and make people get sour at you for no reason

I know right, plus didn't even look baptizing

Smoke ring comes from oxidization. In electric smokers there is no oxygen being introduced because a coil burns the wood, so it leads to no smoke ring. Still get the Smokey flavour but not as satisfying

@@quinnross5794 my buddy has an electric smoker and he has smoke rings in his meats. So I don't know, maybe your right! But I haven't ever seen smoked meat without a pink ring lolol

@@quinnross5794 that’s false lll

From Bradley: www.bradleysmoker.com/blog/2020/08/27/why-you-should-not-want-a-smoke-ring-on-your-food/

Need that ring ..

Electric smokers don't get smoke rings...

Should have been rare

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It clearly isn't dry, over cooked, yes

It’s the 28 inch black stone griddle

@@miguelscookingwithfire thanks gonna get me one 👍

I applaud you for that and I hope you have a great morning afternoon or evening

You are a great person, thank you

Thank you 😂

@@miguelscookingwithfire lol of course

Ppl don't normally cook brisket medium rare anyway lol how can one cook something for that long and keep it medium rare

The wood used on the Bradley does not combust, therefore it won’t produce a smoke rings. They use compressed wood that smolder which gives you incredible smoke flavor

@@miguelscookingwithfire Then its not really a smoker then, is it.

Same was like where the smoke ring 🐮

Its a smoked brisket, what are you on about?

@@PugilistCactus a well done one... every other channel see is rare

@@hmmm1116 those are probably steak videos. Steak doesn't do well overcooked. A brisket or other large cuts take longer to cook the render the muscle more tender. I don't cook my brisket like that but it's his show.

@@rm5282 doesn’t matter meat should be cooked well done

@@hmmm1116 you can enjoys yours like that, I'll takeine medium.

It's overcooked

@@thatguyrides7072 it's a brisket so its not

@@user-bb9wi2sh5e i know but i would like it a little pinker

@@user-bb9wi2sh5e it’s over cooked. At least make an effort to know something. Go back to gaming.

The ring is formed through oxygen contact, but his heat source is completely enclosed. It tastes the same either way

@@ep1633 I’m sure it does, but appearance matters just as much as taste. I have expectations when it comes to smoked meat. Especially brisket, dark bark, vibrant ring.

Then you haven't had brisket the right way. You must like the rubbery over smoked brisket

You are hella goofy

Or Young Sheldon

Down

@@danielzimmerman2870 Most times (depending on the amount of fat) I do both, per my son in law. He went to some fancy school about bbq and used to do this hose cooking competitions. His bbq is awesome! IMO his is better than Franklins….

Guys like you who assume don’t know me. I can use any type of grill, got about 15 of them. 🤡

@@miguelscookingwithfire yet you posted using a set-n-forget that any 5 year old child could use. the only 🤡 is you, son. and I say son because your mother and I don't really know for sure

@@daddymcpapi7520 you know nothing about what I do and why I do it. Otherwise you wouldn’t be talking 🤡

@@miguelscookingwithfire you deleted my last comment because it was way to real. It struck a nerve because you knows it's true. but honestly you shouldn't delete any comments because you don't get any. no-talent-🤡

@@daddymcpapi7520 what are you even talking about, your the clown. I didn’t delete anything, the trend still on going, get a life 🤡🤡

Eso está seco, eso se come mejor en termino 3/4 o termino medio

Wait, the video is a minute long and you didn't watch it?

Mesquite does a wonderful thing to.a brisket.