UDS Easter High Heat Brisket
I've been wanting to do HH brisket cook using the Tri-Level recipe from Pitmaster T.
Choice brisket, trimmed, seasoned with Butt Glitter and Lawry Seasoned salt. In the fridge overnight and the next day seasoned with Lemon pepper and Dalmatian rub. 4 chunks of hickory. UDS temp 300-360. No foiling or paper until done. Cooked until probed like butter around 203 internal. Wrapped in parchment for 2hrs. Slice and served.
Great recipe. The bark was too salty. I guess I used too much Dalmatian. Eventhough, everyone loved it. Great recipe!
IMBAS Certified MOINK Baller. WGA, WBS, 2x - UDS & WSM on Wheels,
Last edited by smokemaster1; 04-01-2013 at 04:01 AM..