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Unread 06-20-2007, 06:35 PM   #1
Meat Burner
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Join Date: 02-22-07
Location: Springfield, MO
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Default Fast Brisket - Not on purpose

Would appreciate some comments the brisket times here. Use my UDS, 10# packer, lower rack, steady temps at 230, fat cap down, injected with beef broth, rub with Montreal Steak Seasoning. Now...after 5 hours, temp was 160 then wrapped. Went to breakfast with my daughter and grandkids. Got back 2 hours later and this bad boy was pegged at 203 degrees. Quickly off and into the cooler for a couple hours. Was SOOOOOOO overdone, no way to slice or cut to fix burnt ends. What did I do wrong here? Maybe from lack of experience but I couldn't believe how quickly this cooked. I double checked the temp gauges and all was fine.
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Weber 22 .5" x 2, 26.75" x 1
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