Rubbed, Wrapped, and Ready to go
- Thread starter RamHemiTX
- Start date
Alan in Ga
is Blowin Smoke!
Good luck on the cook looking foreward to pics of finished product
southernsmoker
is one Smokin' Farker
Looking fwd to it...
devious
is one Smokin' Farker
looking good so far
Phesant
Babbling Farker
MMMMMMM...... sounds good
RamHemiTX
Knows what a fatty is.
I could not love my UDS any more unless it somehow grew meat on the rack. This is only my third smoke on it and it could not be any better. What other sub $60 cooking device that you can buy works like this? Set it and forget it. Still cruising at 251 F. I thought about buying a remote thermo not for the meat temp but for the UDS temp. But it just seems like a waste of money to me. I bet a nickel it will be holding 251 F at midnight tonight if I don't cap it off when I pull the meat off..
RamHemiTX
Knows what a fatty is.
I am a little disappointed in the final product. I was going by the feel instead of the temp. There were parts of the flat that never really got tender. There were parts that were like Jello. I figured out why when I split the point from the flat. The fat cap was really thick, much thicker that I thought. This is my first brisket on the UDS so I am sure I am partly to blame for the meat being so dry. But the flavor is really really good. I expected a thicker smoke ring. I will try to find a better cut next time...
BruceKWHP
Full Fledged Farker
I have to ask... was the fat cap up or down for the cook? I joined Restaurant Depot today in hopes of finding A choice Brisky for my first UDS cook.... they only had select. But pork butts were $1.09/lb. so maybe that will be my first smoke....
How much charcoal was left after the 12 hour cook?
How much charcoal was left after the 12 hour cook?
3
3 Rivers BBQ
Guest
$1.09 a pound for pork butts...buy some! The best price I have found for two cases for a fundraiser is $1.39 a pound. Would love to save $.30 a pound
RamHemiTX
Knows what a fatty is.
Fat cap was down. There was still a bit of charcoal left. Of course with a UDS it is hard to see the basket when it is burning because of the smoke. It looked like there was at least 1 pound left. I closed all the intakes and the exhaust. I will have to look later and see if it snuffed it out for use on my next burn.
bigabyte
somebody shut me the fark up.
I gotta admit, that looks mighty good in those pics!
RobKC
is one Smokin' Farker
I don't see anything wrong with that brisket. Nice job!
Phubar
somebody shut me the fark up.
Looking good!
RamHemiTX
Knows what a fatty is.
One thing I did a little different was adding some spicy Montreal Steak seasoning after the rub was on. There is a definite little kick in there now.. Tastes nice. Just had a chopped brisket and egg breakfast burrito. YUM
