Thread: UDS Brisket
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Unread 07-02-2011, 04:50 AM   #10
gaspipe1
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Well it's 5AM and seems the fire went down.. from 300 dwn to 225*. My internal temp was 195* so I took the brisket off and the probe went in with very little resistance. I think once it broke the bark it slid right in.

I wrapped the flat in paper and have it in a cooler. Now the point is back on and I re-touched it w/pepper & salt rub on the part where the fat was in between the two muscles. At 225-250* for another 2 hours I guess to make burnt ends. I didn't chop it up I left it whole and no sauce for now.

Here is the million dollar question.... What da fark do I do know, the party is at 3pm. I can't leave it in the cooler for 10 hours..

Once again, another poor preparation at a brisket attempt.
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