This week on the Bradley Smoked Food Recipes Video Series Ted Reader explains how to smoke a Texas Smoked Brisket. Ted walks us through step-by-step on how to smoke brisket to perfection. Brisket is widely known as one of the hardest and toughest meats to cook. That’s one of the main reasons we have asked Ted to help our readers out with this weeks smoked food recipes!
About Ted Reader
Ted was awarded two prestigious awards for his cookbook, Napoleon’s Everyday Gourmet Grilling – Best Barbecue Book by the Gourmand World Cookbook Awards and it also won the Cordon d’ Or – Gold Ribbon BBQ Cookbook Culinary Academy Award in the 2008 Awards Program. Then in 2009, Ted took home Best Barbecue Book at the Gourmand Cookbook Awards for Napoleon’s Everyday Gourmet Plank Grilling. On May 6th, 2010 Ted cooked the largest hamburger weighing in at 590lbs, a huge accomplishment for his career. And just this year, Ted won Best BBQ Book at the Gourmand Cookbook Awards for Napoleon’s Everyday Gourmet Burgers.
How to smoke a Texas Smoked Brisket
Brisket is a one of the hardest cuts to cook. cooking it low and slow is a task. Ted Reader takes a brisket flat, a very tough cut of meat and cooks it to perfecting. He prefers old school when preparing it and rub the following ingredients into it: Salt, chili flakes, brown sugar, pepper, garlic, and ancho chili powder. You will rub it on the outside of the brisket. Don’t be gentle with rubbing it in, firmly rub it into the brisket! Get the full smoked brisket recipe here!
You’ll want to cook the brisket at 180 – 220 Degrees for 16-24 hours in your Bradley Smoker. Ted can’t emphasis enough how easy the Bradley Smoker is stating “you put it in and you don’t have to worry about it.”
Every now and then you’ll want to open it up and give it a little more of a baste as to give it a bit more flavor!
See the video below for a step by step video instruction on how to smoke Texas smoked brisket:
What smoke flavor did you use, and how long did you add smoke ( not cook ) for ?… Thank You …
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I was wondering, this recipe calls for up to 24 hours, will the shute that feeds the bisquettes to the heater hold 24 hours worth of bisquettes? Also are the walls of your smoker insulated?
Another question, I’ve tried smoked salmon in alaska and a few other places. I did not like the flavor. Do you think it was alder wood that was used and might I like the flavor with a different type of wood. The flavor of the ones I tried reminded me of burning 2X4′s at a construction site.
I’m still looking for a dealer in my area, 73020. You have my attention with this smoker. I thought Tragger was the way to go. Now I’m thinking Bradley/Thanks
I do agree with all the ideas you have offered to your post.
They are very convincing and can certainly work. Nonetheless,
the posts are too quick for beginners. May just you please prolong them a little from subsequent time?
Thanks for the post.