First packer brisket
 

I usually get a brisket, from my butcher, cut right off the plate. This week I drove about an hour past my butcher to buy a case of cryovac packed briskets. $3.00/lb
I threw all but one in the freezer.
A little trimming
http://i603.photobucket.com/albums/t...e/IMG_2477.jpg

3 layer rub: PopDaddy's Butt Glitter, Dirty Dalmatian, powdered Prince.
I Fired up the UDS at 3:00am. 14 hours at average 275F.
1 1/2 hour rest, and voila
http://i603.photobucket.com/albums/t...e/IMG_2480.jpg

A little slicing.
http://i603.photobucket.com/albums/t...e/IMG_2482.jpg

Lit my ECB to cook some taters with EVOO, and garlic/herb spice, and served with some 'slaw.
There is 5 lbs left for sammies.:-D
http://i603.photobucket.com/albums/t...e/IMG_2483.jpg

Great job bro. Looks very good. Nice pics too. Nice bark and smoke ring.

mmmmmmmmmmmmmmmmmmmm

Nice job on your first packer. I could go for a brisket sandwich, point please.

looks great. Is 275 optimum temp for this? Nice bark!

Good work!:cool:

Good lookin' eats right there!

3 layer rub: PopDaddy's Butt Glitter, Dirty Dalmatian, powdered Prince.
I Fired up the UDS at 3:00am. 14 hours at average 275F.
1 1/2 hour rest, and voila

Was that temp measured at the side of the grate, the middle, or at the dome if using a Weber lid?

That is a nice looking brisket. :eusa_clap

Lookin' good!

I agree!

That was with a thermometer poked through a piece of wood right beside the meat. There was a couple of spikes close to 300, and a couple of dips to 250 over the day.

Bee you tee full.

I don't have the cajones to do a brisket yet. I also don't have the shelf room on my gosm. I guess I'll have to build a UDS at the same time as I grow a pair.:mrgreen:

Nice job. I hope my first attempt will be anything close to that.

Great lookin brisket. Now I'm hungry. :icon_cool

That smoke ring is gorgeous! Great Job!