Ingredients:
- 10-12 lb Beef Brisket,
fat trimmed to ¼” thickness
- ⅓ cup Kosher Salt
- ⅓ cup Black Pepper
- Bradley Flavour Bisquettes
– Mesquite
Directions
- Season the brisket with salt and pepper before preheating your Bradley Smoker with Mesquite flavour bisquettes.
- Let the brisket sit at room temperature for an hour.
- Bring the temperature of your Smoker to 107-121°C (225-250°F).
- Place brisket, fatty side up in the smoker.
- Rotate every 3 hours, if either the top or bottom is colouring much faster than the other, flip over in smoker.
- Smoke until meat is very tender, but not falling apart and a temperature of 90°C (195°F) is reached.
- Let the brisket rest at least 30 minutes before slicing against the grain.
Recipe Compliments Lena Clayton and Bradley Smokers
Ingredients:
- 1 Beef brisket
- 3 Tbsp fresh ground
Coffee
- 2 Tbsp Cocoa Powder
- 3 Tbsp Brown Sugar
- 1½ tsp Salt
- 1 tsp Paprika
- ½ tsp Cinnamon
- ½ tsp Cayenne Pepper
- Bradley Flavour
Bisquettes – Mesquite
Directions
- Make the rub by mixing together the ground coffee, cocoa powder, brown sugar and spices.
- If desired, cut diagonal slits along the fat cap of the brisket.
- Generously rub the spice mixture all over the brisket.
- Set the Smoker to 107°C (225°F) using Bradley Mesquite Flavor Bisquettes.
- Smoke the brisket until it reaches an internal temperature of 90°C (195°F).
- Slice and serve.
Recipe
Compliments Steve Cylka and Bradley Smoker
Ingredients
- 6 Centre cut Pork Chops
- ¼ cup Kosher Salt
- ⅓ cup Brown Sugar
- 2 Tbsp Black Pepper
- 1 Tbsp Thyme
- 1 Tbsp Sage
- 2 Tbsp Garlic Powder
- 1 Tbsp Cayenne
- Bradley Flavour Bisquettes – Mesquite
Directions
- Preheat Smoker to 107 – 121°C (225 – 250°F) with Mesquite Flavour Bisquettes.
- Mix together ingredients for rub.
- Cover all sides of the pork chops with the rub.
- Smoke pork chops for 1½ to 2 hours.
- Serve warm.
Recipe by: Lena Clayton
Recipe
Compliments of Bradley Smoker Canada
Ingredients
Directions
- Set up the Bradley Smoker for 250°F (121°C) using Mesquite Wood Bisquettes (or bisquettes of your choice).
- Place a Magic Mat on a smoker rack and evenly spread the almonds on it.
- Smoke for about 2 hours.
- Let the almonds come to room temperature before serving.
By Steve Cylka.
The Ultimate Outdoor Cooking Specialists