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pitbossJB 07-27-2013 02:14 PM

Big Brisket on the UDS!
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I just put a brisket on today @ 11:30 and it's a big ole mother at almost 18 pounds. I thought I would try a slather of coarse mustard cut with dill pickle juice and kosher salt with fresh ground pepper. It's been on for an hour and a half and is now running @ 350*. I'm using Mesquite Lump with Pecan smoke wood. I'll keep you posted.
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pitbossJB 07-27-2013 04:17 PM

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3.5 hours in and I added some taters for some smoked potato salad, it's coming along nicely.
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HeSmellsLikeSmoke 07-27-2013 05:59 PM

Sure looking good from my vantage point.

Michael Cowley 07-27-2013 06:06 PM

Wow 350* how long u estimating for that to be done? I usually run 275 but never 350 how much of a difference does the hot fast method effect the overall quality?

Garyclaw 07-27-2013 06:08 PM


Wneill20 07-27-2013 06:24 PM

Very nice that is hot and fast for sore :icon_smile_tongue:

pitbossJB 07-27-2013 06:32 PM

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I decided to go real hot'n fast because it's a select. I guess we'll see how it goes. I wrapped it in paper at 4.5 hrs. The point is nice and tender, just waiting on the flat. Also I had some garlic on the grill too for the mashed potatoes. I mistakenly said potato salad earlier.
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pitbossJB 07-27-2013 07:35 PM

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Okay!! I pulled it off at 6:15 and now it's in the cooler wrapped and resting.
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It was in there for 6 hrs. 45 min. @ 350*-375*. I can't wait!!

G_Sull 07-27-2013 08:36 PM

Coarse mustard cut with pickle juice? Sounds awesome. Curious to see how you like it.

pitbossJB 07-27-2013 09:00 PM

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Wow!! I'm sold! What fabulous flavor. Dinner is served. I've got burnt ends going now.
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pitbossJB 07-27-2013 09:33 PM

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Here are the burnt ends
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Well, I was pretty happy with this cook all the way around!

Big Johnson 07-27-2013 10:08 PM

Man I wish you had a better phone!! Looks good though

pitbossJB 07-27-2013 10:14 PM

Yeah, sorry for the pics, my camera broke and I haven't replaced it yet.

jeffjenkins1 07-27-2013 11:13 PM

Looks good, I love HF brisket!


Dr. Trout Bum 07-27-2013 11:36 PM

Looks nice. Wish I could taste it!

Now, I have to ask, where did you. Get that place your brisket was on? I've been looking for some like that for serving New Mexican food. Looks like the plate part separates so you could stick stuff under the broiler, true?

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