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Old 01-20-2013, 05:22 PM   #59
Pitmaster T
Babbling Farker
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Join Date: 04-03-11
Location: Texas

Originally Posted by Q-Dat View Post
So are you actually gonna eat this thing at some point? :p

To, jasonjax.... did I say 450... uh.. I meant 1450 degrees. No, I have ONLY two holes and plan to add that third so I think it will go higher with a third hole. I assume you have four 3/4?

Now to the brisket itself. Mom and I just ate it. We used to have this tradition we are starting again. I make a meat dish and she goes and buys some sides. Relaxing and stress free for all of us.

The results are peculiar for my first UDS brisket. I had to rest it a long time due to my serving time and perhaps should have taken it out of the "heated rest" an hour or two earlier for some people's texture standards but I liked it. NO SMOKE ring and I am not sure what that was about as it went in cold, and smoked for at least 4 hours at 207. No part was burned like I thought it would be. It was moist. So.... the only weird thing was no smoke ring. A few things I can tweak but as you can see, still has my trademark jiggle. The fat was like my usual way.... defined by many as "BBQ Meat Mayonnaise."

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