Ive been doing a lot of pork ribs and boston butts since building my UDS and now its time to move onto new cuts of meat. I picked up an 11 lb brisket from my local produce stand and rubbed her down with 50/50 kosher salt and black pepper mix. Put it on the smoker at 300° @ 10:30 AM and the UDS has been between 280 - 320 as of this posting. I trimmed off a small part that was hanging off the point and cooked that up as well :wink: I didn't probe the smaller piece I decided it was done by me being hungry and wanting to test it. It didn't last long enough for a second picture and ill start probing the remaining brisket once it hits 190° IT then wait for the thickest part of the flat near the point to turn to butter.
01-05-2014 02:42 PM
From the look of the bark on the sample piece, I'd say it is going to turn out good.
01-05-2014 02:59 PM
My girlfriend just yelled at me for poking test holes in the butter again.
Big Country BBQ
01-05-2014 03:26 PM
looks like a winner
01-05-2014 05:17 PM
Against the grain my friend...against the grain. :thumb:
01-05-2014 07:22 PM
I kept telling myself not to over cook it so what did I do? I undercooked it :mad: so I shaved off enough for dinner then put it back on the smoker and now im checking it every 15 mins and the tenderness has increased and might be able to come off before 9:00 pm. It tasted really good but was still too tough and you couldn't break it apart with your fingers.
01-05-2014 07:45 PM
That's how it goes, you will get there. Great start though
01-06-2014 02:45 AM
also of note by open and closing the door I have seen the meat get tight and toughen up, limit amount of times checking..
01-06-2014 03:43 AM
Looks real good for a first one.
You'll get it down and be addicted to briskets in no time
01-06-2014 08:07 AM
Looks good. I've undercooked briskets before. They're still edible. Just have to do more of a 'chopped' brisket. :mrgreen: