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-   -   1st Brisket on UDS (since joining bbq-brethren - 2 failed ones before that) (https://www.bbq-brethren.com/forum/showthread.php?t=88736)

Kubbie 07-18-2010 09:11 AM

1st Brisket on UDS (since joining bbq-brethren - 2 failed ones before that)
 
8.3 lb Costco flat.

3 step rub - barbefunkoramaque style (got the idea from http://www.youtube.com/user/Popdaddy.../5/DMVK0-aR2sA)
  • 1. Lawrey's
  • 2. Homemade low-salt rub
  • 3. Coarse Black pepper + Coarse Sea Salt + no-salt lemmon pepper

No injection or marinade. Fat cap up.


Fired up UDS at 5:30 am, got up to about 300, meat on at about 6:30.

We'll see how this goes, still going to do some reading on foil/no foil, flip/no-flip/ broth injection, how long to hold (oven/foil/cooler).

http://hotimg23.fotki.com/a/69_47/17...SC04993-vi.jpg

http://hotimg23.fotki.com/a/69_47/17...SC04994-vi.jpg

Dylan's Dad 07-18-2010 09:26 AM

Keep us posted on your progress! :thumb:

shtrbc 07-18-2010 09:30 AM

How did you do the 2 that failed? Brisket is one of my biggest challenges also.

LMAJ 07-18-2010 09:35 AM

Looks like a goos start - good luck - and yeah - what was the fail on the other 2?

Kubbie 07-18-2010 09:46 AM

Quote:

Originally Posted by shtrbc (Post 1340424)
How did you do the 2 that failed? Brisket is one of my biggest challenges also.

Honestly - I don't remember. I think they were completely trimmed +/- 3 lb flats I found at a grocery store. It was a couple years ago and they were so dry that I erased that memory.

I've learned a lot in the last year just from reading here.

Before the Brethren days, I started smoking on my gasser with a chip box, then a $79 charbroil smoker that I couldn't hold for 10 minutes (roller coaster between 150 and 350) Too much looking, to much tinkering with the fire, damper, flipping meat...

Hated smoking.

Started looking for online reviews of good smokers, didn't have the budget for a Klose, found this here, built a UDS and rest is (my short) history. Many butts, fattys, abts, moinks, ribs and chicken on the UDS since then, just haven't gotten to brisket since being enlightened.

Professor 07-18-2010 12:10 PM

Looking good! I have foiled mine around 7-8 hours when they reached 160 and looked good. Hope it turns out perfect for you!

Grumpa 07-18-2010 12:38 PM

Your rub looks GREAT! Anxious to hear your results.... Good Luck!

Kubbie 07-18-2010 01:09 PM

Seems to be parked at about 170 now (12:00 noon, so about 5 1/2 hours into it).
Smoker running at 270


It's not the dark bark like I see on your pics, so too early to foil, or should I even do it?


Any guess how many hours an 8 pounder like this will go? (I know "done when done" and buttery when probed, just trying to plan for dinner...)


http://hotimg23.fotki.com/a/69_47/17...SC04996-vi.jpg

Grumpa 07-18-2010 01:23 PM

I'd forget the foil if it were me. I would guess a total of 10-12 hours based of the weight.

Johnny_Crunch 07-18-2010 01:45 PM

Looking good! Man I love my UDS!

Kubbie 07-18-2010 02:12 PM

Probed and no resistance, internal at 198, looks perfect now.

OK - now how do I park it best? I want to serve in 3-4 hours.

Kevin 07-18-2010 02:32 PM

Wrap it in foil and stick it in a cooler. Fill the remaining space with newspapers or old towels or whatever you have. It will hold fine for that long.

Grumpa 07-18-2010 03:12 PM

An 8 lb flat in 6 1/2 hours? Man, you must be living right :thumb:

Great job! :clap2:

gtsum 07-18-2010 03:14 PM

lets some some sliced pics!

barbefunkoramaque 07-18-2010 04:25 PM

1. The guy who you are taking this recipe from is an idiot.
2. It looks like Paulie from Goodfellas sliced each peppercorn with a razor individually so I would be concerned about foiling.
3.This should be good... especially the next one where you don't have to open your drum and take pictures.

I just did a small order of 30 rack of ribs. For ten they got 1/3 link of sausage, 2 huge ribs, Sugar Coma Baked Beans, sauce and one irregular.

It was the first time I got the church to put everything (except the sauce and beans) in butcher paper so now my process is complete. The kitchen was clean before the lunch service it went so good. Bags, ya know.



Quote:

Originally Posted by Kubbie (Post 1340412)
8.3 lb Costco flat.

3 step rub - barbefunkoramaque style (got the idea from http://www.youtube.com/user/Popdaddy.../5/DMVK0-aR2sA)
  • 1. Lawrey's
  • 2. Homemade low-salt rub
  • 3. Coarse Black pepper + Coarse Sea Salt + no-salt lemmon pepper

No injection or marinade. Fat cap up.


Fired up UDS at 5:30 am, got up to about 300, meat on at about 6:30.

We'll see how this goes, still going to do some reading on foil/no foil, flip/no-flip/ broth injection, how long to hold (oven/foil/cooler).

http://hotimg23.fotki.com/a/69_47/17...SC04993-vi.jpg

http://hotimg23.fotki.com/a/69_47/17...SC04994-vi.jpg



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