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-   -   Brisket I threw on at 4am today (pics) (http://www.bbq-brethren.com/forum/showthread.php?t=83808)

regionalceleb 05-01-2010 09:40 AM

Brisket I threw on at 4am today (pics)
 
6 Attachment(s)
been having a hard time keeping the UDS locked in at a steady temp, been around 250-270 all morning. Rub was Salt / Pepper and the Melting Pots Garlic Wine seasoning ( had the wife swipe it)

For my first brisket on the UDS so far Im Happy


Current meat temp is 168ish

regionalceleb 05-01-2010 09:42 AM

Ill add more pics as the day goes on. Whats everyones theory on temp to wrap in foil and finish cooking?

JazzyBadger 05-01-2010 09:45 AM

I think the usual temp most people foil their brisket, if they do.. is 165 degrees or thereabouts. Right when the fats are starting to melt, yada yada.

Personally, I say you smoke her naked the whole way through. Just my two cents though. :P

regionalceleb 05-01-2010 09:47 AM

Thanks jazzy, I rode the "nighttrain" and wasnt quite sure what everyones suggestions were.

SyncereOne 05-01-2010 09:49 AM

I see you homey....

regionalceleb 05-01-2010 09:51 AM

Im trying, fingers crossed that it turns out right !

regionalceleb 05-01-2010 11:06 AM

Redkichek never notified me the temp dropped, uds actually smoked its self out! trying to refire up the coals. good chance this might ruin the brisket.....temp went from 174 to 155.........

peppasawce 05-01-2010 11:26 AM

i think you will do just fine

BluesDaddy 05-01-2010 11:56 AM

Lookin' good to me - send me a pound or so.:-P

BRBBQ 05-01-2010 12:21 PM

Looking good, I'm about to do only salt and pepper on my next brisket.

rockyathabaska 05-01-2010 02:07 PM

Keep on going!
Never spoiled any food on my UDS.
Brisket should be somewhat forgiving!
Fingers crossed.
Love to see your results.
I gotta try one too!

Rockyathabaska

ACES 05-01-2010 02:57 PM

So how's it going? I'm stuck at work, so I've been watching for more pics.

Vince B 05-01-2010 03:35 PM

I think as long as the meat stays in the safe zone you are fine. Above 140* that is.

barbefunkoramaque 05-01-2010 05:30 PM

Oh Lawd! All aboard - for my Night Train! Heh! What did your Night train brisket look like when it was done.

I see you are using the Night Train spice technique on the smoker. However, of course the Night Train gets cooked in the oven. Now on this cook, the meat looks spectacular! Salt and pepper and mastering duplication of the Night Train on the smoker as a next step can place you miles ahead of the typical novice. Maybe even some veterans.

Whether you use foil however is more dependent on your pit temp. Lower temps that are more toward the 225 ranges then sure, if you want the more traditional temps like a pit temp of around 280 0r above (this is the temps of our true forefathers in Beef Que - sans simmering) then less foiling is needed until resting.

barbefunkoramaque 05-01-2010 05:33 PM

also it looks like this will be done soon if you keep the heat to it. Notice it is in that "drawing up" stage already. MMMMMMMMMMMMMMMM Looking at the color I would not foil it at your temp and provided you stop peeking. UDS are notorious for moist cooking and really the end all of all smokers.

Quote:

Originally Posted by regionalceleb (Post 1268408)
been having a hard time keeping the UDS locked in at a steady temp, been around 250-270 all morning. Rub was Salt / Pepper and the Melting Pots Garlic Wine seasoning ( had the wife swipe it)

For my first brisket on the UDS so far Im Happy


Current meat temp is 168ish



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