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moontz 09-22-2013 10:30 PM

More Sunday Brisky... Pr0n included :)
3 Attachment(s)
14lb packer on the UDS around 275 F for just over 6 hours with oak. No smoke ring for some reason but the smoke flavor was most def there. Used foil this time cause I wanted to try a sauce using the au jus so bark was a bit soft but all in all, an excellent showing for this slab of beef.

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BASSER 09-22-2013 10:41 PM

Looks nice and juicy. Great job!

jeffturnerjr 09-22-2013 10:43 PM

Great bend test!

BBQDaddio 09-22-2013 11:22 PM

Looks good. Nice cook

sliding_billy 09-23-2013 04:04 AM

Looks great.

Garrett 09-23-2013 05:54 AM

Looks good to me!

Diesel Dave 09-23-2013 06:11 AM

You know the leftovers could be sent my way

Looks real good

ironmanerik 09-23-2013 08:33 AM

Love the last pic!

Countryboyswagger 09-23-2013 01:09 PM

So how'd the sauce turn out?

moontz 09-23-2013 01:26 PM


Originally Posted by Countryboyswagger (Post 2634702)
So how'd the sauce turn out?

Pretty good. I did a 50/50 combo.
  • 50% au jus (the base of the au jus was the brisket mop from the wicked good bbq book))
  • 50% of the jack daniels sauce from amazing ribs here
Really wanted something very savory and minimal sweet. Turned out pretty good. Made for some really good brisket sandwiches.

Tonybel 09-23-2013 03:53 PM


bluetang 09-23-2013 03:57 PM

I like that!

CORNDAWG 09-23-2013 05:21 PM

Looks great. The last couple of briskets in my UDS don't really have a smoke ring either. Not sure why. I know its not supposed to matter, but....

Toast 09-23-2013 07:10 PM

Good lookin' cookin'!

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