This is the brisket I did this past Saturday, I put it on at 2am Friday night on the UDS at 350*. I used my DigiQ to lock in the temp ounce it was dialed in I seasoned the 13# brisket(Dirty Dalmation rub + Garlic) and tossed it on fat side up for 1 1/2 hours then turned it over fat side down for about 2 hours until I got the color I wanted. When I got the color I wanted the brisket had been on for 3 1/2 hours then I wrapped it in Red butcher paper, I made a 3-by-6 foot sheet of paper by joining two sheets with gummed paper tape. I used some of what I read in Extreme Barbecue and modified
Bruce's Brisket recipe kinda, by not putting the wrapped brisket back on fat sideup, instead on the UDS I did fat side down. The total cook took me 5 hours and 20 min and pulled it at 209*(Fastest thrmapen ever Orange
) like butter baby,then I rested it (4 hour in a cooler) and at 9 hours and 39 min I sliced it and this was one good brisket
. I've cooked the last 10 or so briskets using butcher paper instead of foil with great results so I thought I would share this one, I don't really have a stall with using paper cooking at 350*
It just keeps going up in temp and the end result is good bark,moist and tender briskets. I do things like I cook, fast so that's why there's no pics or video of me wrapping the brisket in butcher paper but I assure you nothing but red butcher paper (non waxed that is) was used for wrapping this brisket very tightly. In the video for some reason I want to say foil but don't, I believe that was caused by lack of sleep I was running on 3 hours(while it rested so did I) and I was still kinda asleep at the whee
l while shooting that part well here is the PrOn and Video...enjoy
Ps if you got any questions feel free to ask.
Red Butcher Paper Brisket...Old School - YouTube
Also this one was injected : Stubbs beef marinade, I strained the marinade then I added 1 level TBSP of AmesPhos to half a cup of bottled water I mixed the half cup of water/AmesPhos to the stubbs/strained and at 10am Friday morning I injected the brisket and put back in the fridge tell 2am.
The Paper and tape.
Heat source K Comp works great only 15 bucks at Costco's 18LBX2 double bag
Oak for smoke I used about 5 splits throughout the basket
Pre Prep PoRn
This is the hours and min I pulled it at the IT was 209*
Done and out of the cooler
Total time for cook and rest time.
Little smoke ring but the smoke was there
Also did some thighs just for fun
Thx for lookin