Thread: UDS Brisket
View Single Post
Unread 07-02-2011, 04:50 AM   #10
Full Fledged Farker

gaspipe1's Avatar
Join Date: 05-23-11
Location: Cranford, NJ
Downloads: 0
Uploads: 0

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.
Attached Images
File Type: jpg Photo Jul 02, 5 14 32 AM (HDR).jpg (97.1 KB, 215 views)
File Type: jpg Photo Jul 02, 5 14 44 AM (HDR).jpg (80.0 KB, 214 views)
gaspipe1 is offline   Reply With Quote