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-   -   First packer brisket (http://www.bbq-brethren.com/forum/showthread.php?t=71244)

Bob E Que 10-21-2009 09:13 PM

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

NorthwestBBQ 10-21-2009 09:15 PM

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

barbefunkoramaque 10-21-2009 09:23 PM

mmmmmmmmmmmmmmmmmmmm

landarc 10-21-2009 09:28 PM

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

Ksmoker1 10-21-2009 09:51 PM

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

bigabyte 10-21-2009 10:09 PM

Good work!:cool:

Rookie'48 10-21-2009 10:23 PM

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?

jagardn 10-21-2009 10:46 PM

That is a nice looking brisket. :eusa_clap

Niek 10-22-2009 02:02 AM

Lookin' good!

Phubar 10-22-2009 08:33 AM

Quote:

Originally Posted by NorthwestBBQ (Post 1063348)
Great job bro. Looks very good. Nice pics too. Nice bark and smoke ring.


I agree!

Bob E Que 10-22-2009 09:10 AM

Quote:

Originally Posted by Rookie'48 (Post 1063420)
14 hours at average 275F.

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

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.

deguerre 10-22-2009 09:14 AM

Bee you tee full.

82muchhomework 10-22-2009 09:38 AM

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.

NeoTrout 10-22-2009 10:03 AM

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

smknhotmama 10-22-2009 10:05 AM

That smoke ring is gorgeous! Great Job!


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