Brisket I threw on at 4am today (pics)

R

regionalceleb

Guest

• May 1, 2010

• #1

been having a hard time keeping the UDS locked in at a steady temp, been around 250-270 all morning. Rub was Salt / Pepper and the Melting Pots Garlic Wine seasoning ( had the wife swipe it)

For my first brisket on the UDS so far Im Happy


Current meat temp is 168ish

 

Attachments

• 
  001.jpg

  61.3 KB · Views: 298
• 
  002.jpg

  67.5 KB · Views: 292
• 
  003.jpg

  47.7 KB · Views: 292
• 
  004.jpg

  74 KB · Views: 288
• 
  005.jpg

  44.4 KB · Views: 290
• 
  006.jpg

  87.7 KB · Views: 293

R

regionalceleb

Guest

• May 1, 2010

• #2

Ill add more pics as the day goes on. Whats everyones theory on temp to wrap in foil and finish cooking?

 

JazzyBadger

Quintessential Chatty Farker

Joined

Apr 12, 2010

Messages

5,864

Reaction score

4,535

Points

0

Location

Jazzy Gerbil Land.

• May 1, 2010

• #3

I think the usual temp most people foil their brisket, if they do.. is 165 degrees or thereabouts. Right when the fats are starting to melt, yada yada.

Personally, I say you smoke her naked the whole way through. Just my two cents though.

 

R

regionalceleb

Guest

• May 1, 2010

• #4

Thanks jazzy, I rode the "nighttrain" and wasnt quite sure what everyones suggestions were.

 

S

SyncereOne

Guest

• May 1, 2010

• #5

I see you homey....

 

R

regionalceleb

Guest

• May 1, 2010

• #6

Im trying, fingers crossed that it turns out right !

 

R

regionalceleb

Guest

• May 1, 2010

• #7

Redkichek never notified me the temp dropped, uds actually smoked its self out! trying to refire up the coals. good chance this might ruin the brisket.....temp went from 174 to 155.........

 

peppasawce

is one Smokin' Farker

Joined

Jul 8, 2009

Messages

893

Reaction score

223

Points

0

Location

Columbia, Mississippi

• May 1, 2010

• #8

i think you will do just fine

 

B

BluesDaddy

Full Fledged Farker

Joined

Mar 18, 2010

Messages

260

Reaction score

51

Points

0

Location

South Metro Atlanta, GA

• May 1, 2010

• #9

Lookin' good to me - send me a pound or so.

 

B

BRBBQ

Babbling Farker

Joined

Jun 6, 2008

Messages

2,536

Reaction score

406

Points

0

Location

Council Bluffs, Iowa

• May 1, 2010

• #10

Looking good, I'm about to do only salt and pepper on my next brisket.

 

R

rockyathabaska

Knows what a fatty is.

Joined

Feb 9, 2009

Messages

183

Reaction score

18

Points

0

Location

vancouver b.c. Canada

• May 1, 2010

• #11

Keep on going!
Never spoiled any food on my UDS.
Brisket should be somewhat forgiving!
Fingers crossed.
Love to see your results.
I gotta try one too!

Rockyathabaska

 

A

ACES

MemberGot rid of the matchlight.

Joined

Apr 19, 2010

Messages

3

Reaction score

0

Points

0

Location

Lee's Summit, MO

• May 1, 2010

• #12

So how's it going? I'm stuck at work, so I've been watching for more pics.

 

Vince B

is one Smokin' Farker

Joined

Nov 15, 2009

Messages

679

Reaction score

102

Points

0

Age

53

Location

Bloomingdale Illinois

• May 1, 2010

• #13

I think as long as the meat stays in the safe zone you are fine. Above 140* that is.

 

B

barbefunkoramaque

Guest

• May 1, 2010

• #14

Oh Lawd! All aboard - for my Night Train! Heh! What did your Night train brisket look like when it was done.

I see you are using the Night Train spice technique on the smoker. However, of course the Night Train gets cooked in the oven. Now on this cook, the meat looks spectacular! Salt and pepper and mastering duplication of the Night Train on the smoker as a next step can place you miles ahead of the typical novice. Maybe even some veterans.

Whether you use foil however is more dependent on your pit temp. Lower temps that are more toward the 225 ranges then sure, if you want the more traditional temps like a pit temp of around 280 0r above (this is the temps of our true forefathers in Beef Que - sans simmering) then less foiling is needed until resting.

 

B

barbefunkoramaque

Guest

• May 1, 2010

• #15

also it looks like this will be done soon if you keep the heat to it. Notice it is in that "drawing up" stage already. MMMMMMMMMMMMMMMM Looking at the color I would not foil it at your temp and provided you stop peeking. UDS are notorious for moist cooking and really the end all of all smokers.

regionalceleb said:

been having a hard time keeping the UDS locked in at a steady temp, been around 250-270 all morning. Rub was Salt / Pepper and the Melting Pots Garlic Wine seasoning ( had the wife swipe it)

For my first brisket on the UDS so far Im Happy


Current meat temp is 168ish

Click to expand...

 

landarc

somebody shut me the fark up.

Joined

Jun 26, 2009

Messages

30,788

Reaction score

30,160

Points

0

Location

sAn leAnDRo, CA

• May 1, 2010

• #16

^what he said. Also, I would not worry about the brisket spoiling as long as you got the fire stoked up and going again. For longer cooks, I like to have a gasser or smokey joe handy to fire up some charcoal in a hurry if I see temps dropping.

 

R

regionalceleb

Guest

• May 3, 2010

• #17

Forgot to upload the finished product, was in a bbq-comatoast all weekend. Brisket turned out silly good ! Also made close to 40 country style ribs for our little Spring Soiree. Once I get home I'll upload the finished pics.

Barbefunkoramaque, couldnt of been happier with the way it turned out. If only other first timers would go the Night Train route first. My suggestion to other newbies at briskets is read and re-read your post.