Anna, I love this. Was there any stalling in the temperature that you had to deal with by wrapping, or did you just leave it alone until the end for the wrap? I appreciate the 8 to 10 hours as opposed to the all nighters I seem to see. The rally long cooks have kept me away from trying brisket in my Bradley. I loved the salmon recipe as well. Going to try this for Canadian thanksgiving this weekend in addition to Torrey. Great job with these.
Hello David! No there wasn’t any stalling in the temperature that I had to deal with by wrapping it. Basically I kept an eye on the probe for the temperature gage. Once I got it to around the 190s, I pulled it out and then double wrapped it. I let it sit out for an hour, but lots of people leave it overnight. I did not place it back into the smoker after the wrap. Honestly the Bradley smoker has been really really good to me I haven’t had any real issues with it. Of course if you open it up midway you will lose some of the smoke and it will take you about 10 to 15 minutes or so to get it back up to temperature. The salmon is a must try you have to try it. It’s absolutely delicious I took it to work and everybody loved it. My boss is giving me a whole bunch of salmon this weekend and he literally wants me to cook it exactly the way I did it so he can vacuum pack it and save it for himself. That’s what I’m gonna be doing this Thanksgiving Canadian weekend😉 please do let me know if you try these and if you had any issues or what your thoughts were:) Thank you so much for watching and have yourself a wonderful day and happy early Thanksgiving🇨🇦
@@AnnaCFurtado thanks for the reply. My daughter in law is a vegetarian but likes salmon so I will try it this weekend. I love fish as well. We always do the traditional turkey dinner, I love that the salmon prep is done in advance and it can just smoke away while we are working on other stuff in the kitchen. Really happy to have come across your channel.
@@davidblow7255that’s my thoughts as well. I love that you can smoke meat and prepare other things while it’s smoking away. Thanksgiving we do the traditional thing as well and have a turkey. Not sure what will be doing this Thanksgiving because smoking salmon. People have smoked turkey in the smoker and apparently it’s amazing. Your daughter law will love the salmon. My niece is a vegetarian as well and she loves fish as well. Your daughter in law will love it. Thank you for the reply and watching. I really appreciate it:) Happy Thanksgiving to you and your family David.
Wow Anna.. this really melts deliciously on my mouth.. so tasty and perfectly seasoned. It's absolutely delicious dear. Thanks and have a wonderful day my beautiful friend
Hello Dary! It’s so delicious. It was my first time trying this and I was surprised how well it came out. Have a beautiful day too my beautiful friend 🤗
A little hint from Texas don't use all that shit!!! When you look for your brisket make sure you're flat is as thick as your point so it Cooks evenly and look at the side marbling look don't look at the top it's not as important cut the fat back to about a quarter inch thick salt and pepper that shit maybe throw a little bit of beef bouillon in with the salt and pepper set your smoker to about 250 deathly don't go over smoke it for about 4 to 5 hours wrap it in foil or parch paper and return it to finish cooking. If you need to use all those spices to cook a brisket you shouldn't be cooking barbecue you can add all those spices and get a flavor in the oven it defeats the purpose I like tasting my meat
Anna, I love this. Was there any stalling in the temperature that you had to deal with by wrapping, or did you just leave it alone until the end for the wrap? I appreciate the 8 to 10 hours as opposed to the all nighters I seem to see. The rally long cooks have kept me away from trying brisket in my Bradley. I loved the salmon recipe as well. Going to try this for Canadian thanksgiving this weekend in addition to Torrey. Great job with these.
Hello David! No there wasn’t any stalling in the temperature that I had to deal with by wrapping it. Basically I kept an eye on the probe for the temperature gage. Once I got it to around the 190s, I pulled it out and then double wrapped it. I let it sit out for an hour, but lots of people leave it overnight. I did not place it back into the smoker after the wrap. Honestly the Bradley smoker has been really really good to me I haven’t had any real issues with it. Of course if you open it up midway you will lose some of the smoke and it will take you about 10 to 15 minutes or so to get it back up to temperature. The salmon is a must try you have to try it. It’s absolutely delicious I took it to work and everybody loved it. My boss is giving me a whole bunch of salmon this weekend and he literally wants me to cook it exactly the way I did it so he can vacuum pack it and save it for himself. That’s what I’m gonna be doing this Thanksgiving Canadian weekend😉 please do let me know if you try these and if you had any issues or what your thoughts were:) Thank you so much for watching and have yourself a wonderful day and happy early Thanksgiving🇨🇦
@@AnnaCFurtado thanks for the reply. My daughter in law is a vegetarian but likes salmon so I will try it this weekend. I love fish as well. We always do the traditional turkey dinner, I love that the salmon prep is done in advance and it can just smoke away while we are working on other stuff in the kitchen. Really happy to have come across your channel.
@@davidblow7255that’s my thoughts as well. I love that you can smoke meat and prepare other things while it’s smoking away. Thanksgiving we do the traditional thing as well and have a turkey. Not sure what will be doing this Thanksgiving because smoking salmon. People have smoked turkey in the smoker and apparently it’s amazing. Your daughter law will love the salmon. My niece is a vegetarian as well and she loves fish as well. Your daughter in law will love it. Thank you for the reply and watching. I really appreciate it:) Happy Thanksgiving to you and your family David.
Beautiful video
Thank you so much for watching 🙌have a nice day🌞
Wao this looks sodelicious recipe dear stay blessed🤗💕
Thank you so much. It really was delicious. Have a nice day and stay blessed as well🙌
It’s so wonderful recipe @Anna, have a great week and stay safe always
Hello my friend! It was amazing. Thank you and have a great week as well and stay safe🌞
Excellent recipe share this looks amazing
Thanks see you again all the best stay safe 👍👍👍
Thank you for sharing🙌and for watching! Stay safe as well 😊
superb 👍👍 stay blessed and safe keep sharing your precious videos 💕💕
Thank you so much:)))) keep safe as well and thank you so much for watching 🙌🤗
You look fantastic Anna! Thank you for sharing this awesome recipe. YUMMMM!!!
Your so sweet Missy♥️thank you for watching and indeed it was yummy😋have a wonderful day☀️🤗
So delicious 👏👏👏👏
It’s amazing. Thanks so much for watching 🤗
So nice look's beautiful
Thank you so much for watching 🙌
Wow Anna.. this really melts deliciously on my mouth.. so tasty and perfectly seasoned.
It's absolutely delicious dear. Thanks and have a wonderful day my beautiful friend
Hello Dary! It’s so delicious. It was my first time trying this and I was surprised how well it came out. Have a beautiful day too my beautiful friend 🤗
the smoked brisket looks delicious
makes me want to try it
Hey Kaits! It’s very good, definitely must try it:)) thanks for watching and have a wonderful day🤗
Nice recipe Anna 😍😍 look delicious 🤤🤤😋
It was so delicious. I’m definitely going to be making it again:) thank you for watching. I really appreciate it 🙌
wonderful recipe Sweetheart hope to see you soon my beautiful
Thank you so much. It turned out amazing. Thank you for watching and have a wonderful evening☀️
Lindo prato,e parece delicioso
Obrigada Nilda ♥ A carne defumada ficou tão gostosa. muito gostoso. Obrigada por assistir meu amiga. Tenha uma boa semana🤗
Bom dia minha linda e abençoada amiga. Obrigada por seu carinho. Nossa deu até água na boca kkks essa sua carne, parabéns por seu trabalho.
Bom dia minha linda amiga :) Isso foi de dar água na boca. Muito obrigado por assistir. Tenha um ótimo dia.
Do not cut on foil. You will have to sharpen your knife right after if you do.
Thanks for the tip. I didn’t know that.
Looks tough 🥴
Tip: you should pay your spice on, not rub it
Thanks Dylan for the tip. I will try that:)
You should have tasted it so us viewers could have gauged your reaction, that's what other TH-cam cooks all do
Your right I should have. I notice other TH-camrs do that too. I will do that in future.:))
A little hint from Texas don't use all that shit!!! When you look for your brisket make sure you're flat is as thick as your point so it Cooks evenly and look at the side marbling look don't look at the top it's not as important cut the fat back to about a quarter inch thick salt and pepper that shit maybe throw a little bit of beef bouillon in with the salt and pepper set your smoker to about 250 deathly don't go over smoke it for about 4 to 5 hours wrap it in foil or parch paper and return it to finish cooking. If you need to use all those spices to cook a brisket you shouldn't be cooking barbecue you can add all those spices and get a flavor in the oven it defeats the purpose I like tasting my meat
Thank you so much for the tips. I will try this the next time around.