First brisket point cook

[BBQDane]

Hey all,

I got a few pictures from my yesterdays Cook on my UDS.
I got a nice peace of beef, Black Angus, originated from US.
It's not very often I can get some beef from US here in Denmark, so when I find some I always get more than one piece :grin:.

I think this cut of beef is a brisket point, but I'm not sure.
The label on the package got changed to some Danish label, and because they don't have the same cuts of meat here in Denmark as in US, it can be tricky sometimes to identify the meat 100%.

But anyway - I cooked it like I would have done a brisket.
Had a steady temp of 225-235 all the time during the Cook.
Gave the meat a nice homemade rub and let it absorb the rub for about 1.5 hours:

And from another angle:

I had in my UDS for about 7 hours total.
It took about 1.5 hours to come through the plateu.
Here a picture from my Maverick 732:

This is how the meat looked after 7 hours when I took it off the UDS:

I made some nice slices, and it was soooooo good and tasty.
The bark was also nice and spicy:

Sure not the last time I will do this :icon_smile_tongue:
But I hope one day I can find a whole brisket packer - would love to try it on my UDS.

Thanks for looking - have a nice sunday.

BBQDane.

 

[THoey1963]

I can't guarantee that's a point, but it looks like you cooked it well! Good job!

 

[BBQDane]

Double post... Please delete...

Hey Terry,

Pretty sure I did not post this thread 2 times.

There is another thread called: "First overnight brisket Cook"

Nearly same title, but very different content :wink:

 

[EverettBBQ]

Nice looking :mod:
Hope tasted as good as it looks!
What sides did you have with it?

 

[Enrico Brandizzi]

Real good looking meat! Complimenti!

 

[Ron_L]

Hey Terry,

Pretty sure I did not post this thread 2 times.

There is another thread called: "First overnight brisket Cook"

Nearly same title, but very different content :wink:

He meant his own post(s). He posted his response twice.

Terry (and everyone)... If you need a mod's help please the report post button for the post instead of hoping that we will randomly see your note.

 

[aawa]

That cut looks more like a Tri-Tip than a brisket point. Tri-Tip I personally like at medium rare, but if it is smoked to well done and nice and tender I would hulk smash it!

I love the smoke ring and the slices you have. Great job!

 

[Ag76]

Looks like a tri-tip steak to me?

 

[sliding_billy]

+1 for tri-tip. Looks like you just did a trisket (and that is a glorious thing).

 

[THoey1963]

He meant his own post(s). He posted his response twice.

Terry (and everyone)... If you need a mod's help please the report post button for the post instead of hoping that we will randomly see your note.

Thanks Ron. Will do...

 

[Bigr314]

Nice job. Looks like you nailed it.

 

[7over]

Nice looking tri-tip /er/ trisket.
How'd it taste?

 

[BBQDane]

Nice looking :mod:
Hope tasted as good as it looks!
What sides did you have with it?

I had some baked potatoes, Salad and grilled corn on the cob.

The taste was great - meat was very tender and the bark was yummi with a little kick :grin: