how to smoke a beef brisket in a bradley smoker

How to Smoke the Perfect Beef Brisket in a Bradley Smoker

For many barbecue lovers, smoked brisket is the ultimate prize – when done right, it’s incredibly flavorful, fall-apart tender, and the perfect centerpiece to any backyard cookout. If you’re looking to make competition-worthy brisket at home, a Bradley electric smoker is just the tool for the job. With the right techniques, you can achieve brisket nirvana in your own Bradley smoker.

In this complete guide I’ll walk through step-by-step how to smoke a beef brisket to juicy melt-in-your-mouth perfection using a Bradley smoker. Let’s get fired up!

Picking the Right Brisket

When selecting your brisket at the butcher shop or meat market, choose a grade of USDA Choice or Prime for the best flavor and marbling. Look for a brisket that is at least 12-14 pounds to allow for thorough smoking and shrinking during cooking. The fat cap should be at least 1/4 inch thick to keep the brisket moist.

Trimming and Prepping the Brisket

Before seasoning, trim off any hard fat deposits and excess fat cap, leaving about 1/4 inch. This helps the smoke and rub penetrate the meat while keeping it tender. Lightly rub the brisket with cooking oil, then generously apply your favorite brisket rub, getting the seasoning into all the nooks and crannies. Let the rubbed brisket rest for 30-60 minutes before smoking.

Setting Up Your Bradley Smoker

Assemble your Bradley smoker according to the manufacturer’s instructions if needed. Fill the wood puck tray with your choice of bisquettes – hickory and mesquite are classic choices that pair wonderfully with beef.

For brisket, we’ll use a low and slow smoking method. Set the Bradley smoker temperature dial to 200°F. Allow 30-60 minutes for the smoker to preheat fully before adding the brisket.

Adding the Brisket to the Smoker

Place the seasoned brisket fat side up on the rack in the center of the Bradley smoker. Try to avoid directly overlapping the meat to allow maximum smoke exposure.

Insert the wood puck tray into the smoker, load the loading slide with bisquettes, and power on the smoker. The bisquettes will automatically feed every 20 minutes to provide steady even smoke.

Monitor the Internal Temperature

Use a digital meat thermometer to monitor the internal temperature of the thickest part of the brisket during smoking. Our target is 195-205°F for pull apart tenderness.

Expect smoking at 200°F to take 8-12 hours, depending on the size of your brisket. Spritz the brisket with a mixture of apple cider vinegar and beef broth every 1-2 hours for added moisture and flavor.

Wrapping the Brisket

Once the brisket reaches an internal temperature of 160°F, remove it from the smoker and tightly wrap in butcher paper or foil. This helps tenderize the meat and pushes through the “stall” that often happens around 150-170°F.

Return the wrapped brisket to the smoker and continue cooking until it reaches 195-205°F internally. The meat will become incredibly tender during this final wrapped smoking phase.

Resting and Slicing the Brisket

Resist cutting into the smoked brisket right away! Let it rest wrapped for 1-2 hours so the juices can redistribute. Unwrap and transfer to a cutting board. Slice across the grain into 1/4 inch thick pieces. Serve the brisket with your favorite barbecue sides.

Pro Tips for Bradley Smoker Brisket

Here are some additional tips to take your smoked brisket to the next level:

  • Injecting beef broth into the brisket adds extra moisture and flavor. Do this the night before smoking.

  • Spray cider vinegar, beef broth, or apple juice hourly while smoking for a tender juicy brisket.

  • Use a water pan or foil pan filled with liquid in the smoker to create a moist environment.

  • Choose different woods like pecan, oak, or a blend to vary the smoke flavors.

  • Finish with a thick sauce glaze in the last 30-60 minutes if desired.

  • Leftover smoked brisket keeps for up to 5 days refrigerated and is amazing chopped in baked beans, tacos, sandwiches and more.

I hope these steps help you achieve the ultimate tender and delicious smoked brisket using your trusty Bradley smoker. Smoking meat truly is an art form, so don’t get discouraged if your first brisket has room for improvement. With practice using these techniques, you’ll be churning out competition-quality brisket in no time. Now fire up that smoker and enjoy some melt-in-your-mouth beefy goodness!

How to smoke a brisket in the Bradley Smoker

How do you smoke a brisket in a Bradley Smoker?

Slater mustard all over your brisket on both sides, then proceed to sprinkle the Cucamonga BBQ Rub, and coffee rub on the brisket. Proceed to place your hickory wood into your Bradley Smoker. Place your brisket into your Bradley Smoker and smoke it for 21 hours at 205 ºF (96 °C ).

How long does it take to smoke a brisket?

Rubbed with a tantalizing mix of mustard, Cucamonga BBQ and coffee rub, and smoked for 21 hours with hickory wood, this juicy and flavorful brisket will leave you craving for more! Slater mustard all over your brisket on both sides, then proceed to sprinkle the Cucamonga BBQ Rub, and coffee rub on the brisket.

How do you cook a 14 lb brisket?

14 Lb brisket ½ Cup of Mustard ½ Cup of Cucamonga BBQ Rub ½ Coffee rub 16 Hickory wood Apple juice Slater mustard all over your brisket on both sides, then proceed to sprinkle the Cucamonga BBQ Rub, and coffee rub on the brisket. Proceed to place your hickory wood into your Bradley Smoker.

How long does a brisket take to cook?

Using our Bradley Smoker, a brisket will be ready after about 12–20 hours of cooking, within which time you should at least realize an internal temperature of 190–205°F (88–96°C). You can use our digital thermometer. Once ready, allow your brisket to rest for an hour on average.

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