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-   -   Hot n' Fast Brisket On The UDS: Juicy Meaty Beefy Goodness (http://www.bbq-brethren.com/forum/showthread.php?t=89678)

Moose 08-02-2010 04:03 PM

Hot n' Fast Brisket On The UDS: Juicy Meaty Beefy Goodness
 
After my big meat score at Restaurant Depot, I decided my first casualty would be the USDA Choice Brisket. This one weighed in at just under 8lbs. You can see it here on the lower left:

http://i980.photobucket.com/albums/a...IMG_0722-1.jpg

After I pulled it out of the cryovac, I trimmed the fat cap just a bit, and rubbed it down with Moose's Rib Rub #3:

http://i980.photobucket.com/albums/a...e/IMG_0732.jpg

Meanwhile, I got my charcoal basket ready and filled it with briquets and a few pieces of oak and hickory:

http://i980.photobucket.com/albums/a...e/IMG_0734.jpg

I added about 15 lit briquets to the middle of the charcoal pile:

http://i980.photobucket.com/albums/a...e/IMG_0735.jpg

Put the charcoal basket in the drum and covered it, with all vents open so I could get it to temp:

http://i980.photobucket.com/albums/a...e/IMG_0741.jpg

Once the temp gauge hit 275, I closed the vents down about 1/4, and dialed it in at 325 degrees. Time to put the brisket on!

http://i980.photobucket.com/albums/a...e/IMG_0737.jpg

The drum held a steady 325 for the entire cook. I did flip it a few times, and also had some help from a friend who kept a watchful eye on the drum:

http://i980.photobucket.com/albums/a...e/IMG_0738.jpg

After 5.5 hours, it was done! I inserted a probe thermometer and it went it like butter in both the point and flat:

http://i980.photobucket.com/albums/a...e/IMG_0743.jpg

The missus wrapped it in foil, and we let it rest for a few hours. A bit later, our guests arrived, so it was time to get started on brisket deconstruction.

http://i980.photobucket.com/albums/a...e/IMG_0744.jpg

The meat was so tender I literally pulled the point from the flat without having to use a knife:

http://i980.photobucket.com/albums/a...e/IMG_0747.jpg

I saved the point, which I will cut into pieces in a few days and make burnt ends, so tonight we will enjoy the flat, which I slice against the grain:

http://i980.photobucket.com/albums/a...e/IMG_0753.jpg

Here is one plate we served, with corn that was picked about an hour before dinner, along with freshly picked salad greens and tomatoes from the garden:

http://i980.photobucket.com/albums/a...e/IMG_0755.jpg

This was the first brisket I cooked in my UDS, and it was absolutely amazing. So tender, and very juicy. I would like to acknowledge Bigabyte's excellent brisket tutorial as being instrumental in helping this be a successful cook. Thanks, Bigabyte! Brisket tutorial is HERE:

http://www.bbq-brethren.com/forum/sh...isket+Tutorial

barbefunkoramaque 08-02-2010 04:10 PM

Good Job Man!

Neil 08-02-2010 04:14 PM

Real nice brother. That is one juicy slab of beef your slicing there.:thumb:

deguerre 08-02-2010 04:18 PM

Beautiful Moose. Nice color on that ring.

dannypat21 08-02-2010 04:30 PM

Brisket looks great!

deguerre 08-02-2010 04:32 PM

How's your little pit guardian doin' Moose?
http://i980.photobucket.com/albums/a...e/IMG_0738.jpg

RichardF 08-02-2010 04:37 PM

Quote:

Originally Posted by deguerre (Post 1356349)
How's your little pit guardian doin' Moose?
http://i980.photobucket.com/albums/a...e/IMG_0738.jpg

*pit guardian???* are you kidding... fugger smells brisket cooking and is trying to figure out how to steal it. if i was nearby i'd be trying to steal that brisket too. that's some good looking brisket.

Moose 08-02-2010 04:39 PM

Quote:

Originally Posted by deguerre (Post 1356349)
How's your little pit guardian doin' Moose?

Thanks for asking, Guerry. He was a little down last week for obvious reasons, but in much better spirits now.

Gore 08-02-2010 04:48 PM

Wow, you're really encouraging me to try a brisket. Wonder what size I can fit on my UBS.

1FUNVET 08-02-2010 04:55 PM

Very nice looking brisket. Glad the attack cat was keeping guard.

Johnny_Crunch 08-02-2010 05:00 PM

looks great, nicely done!

landarc 08-02-2010 05:06 PM

Nice job Moose, you done good. One thing, it looks like you cut that flat on a bias to the grain, it could have been even more tender.

Chef Jim 08-02-2010 05:12 PM

Quote:

Originally Posted by Gore (Post 1356372)
Wow, you're really encouraging me to try a brisket. Wonder what size I can fit on my UBS.

Find a dehydrator and shrink it to fit.

chambersuac 08-02-2010 06:43 PM

looks fantastic!

smokemaster1 08-03-2010 08:10 AM

Textbook smoke! Looks great.


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