Here we go.
Let's start with the freshly unwrapped brisket. I kept it tightly wrapped in plastic wrap and just took it out to unwrap it and come up to room temp a little bit. Weighed just under 8 lbs.
The UDS is right on the money...smoking great. Red Bull & Vodka is getting low though...time for a refill.
Took a peak when my alarm went off this morning. Looking good. Internal temp was 166* and I wrapped it in foil, put back. I also added the 4 racks of ribs at this point.
Took it off when internal temp was 190* and let it rest in the cooler. 3 hours later I took it out to slice it up.
I (obviously) still need lots of practice, but I'm happy with the results of my 1st brisket. The flat was sort of dry, but after it rested in the pan with the juices it really moistened up and was very tasty. Great smoke flavor and a good balance of smoke/meat/rub flavors. Everyone was very pleased.
Did I mention i also smoked 4 racks of baby-back ribs and 2 links of axis deer sausage? It was quite a spread for Mother's Day around here.
And I'll add that YES - this ALL fit on the UDS at the same time (using a "rib rack"). It was awesome. Wish I had a pic of that, but I didn't take one.
All in all I think it was a successful cook. I can't wait to try another brisket. I think I'll do a bigger one next time. This one fed 8 people, but we ate all of it. Lots of ribs left over, but the brisket was GONE fast.
