My First Ever Brisket

Tsevg9 · Jun 23, 2013

Okay, so I built my UDS a little over a month ago. So far I've cooked a few pork butts, some pork chops and 3 slabs of ribs on the pit. Yesterday I tried my hand at my first ever beef brisket. Picked one up from Costco, trimmed it up, and slapped on some Soulard Grill Rub from Soulard Market in St. Louis, MO.

Rubbed

I put on the brisket at 7:00am. For some reason my Maverick has been acting up and one of the probes isn't working so I put the good probe in the meat and just hoped my grill was at a good temp.

Pulled the brisket at 4:00pm and let it rest until 5:00.

Tasted pretty good! Although some of it was a little drier than I had hoped.

Mark Warren · Jun 23, 2013

Next time you pull it make sure it is wrapped in Foil and then in a towel and it would be nice to have a cooler to put it in as well. The slower it cools the more natural juices will be retained.

Teamfour · Jun 23, 2013

What was your indicator that it was time to pull off the smoker?

Bludawg · Jun 23, 2013

I can tell you now if it was dry you didn't cook it long enough BWTFDIK

Titch · Jun 23, 2013

Looks pretty good from here

Teamfour · Jun 23, 2013

Bludawg said:
I can tell you now if it was dry you didn't cook it long enough BWTFDIK

Thus my question.

JS-TX · Jun 23, 2013

Teamfour said:
Thus my question.

It looks like a 4lb pound flat cooked 9 hours, good chance it was dry but he enjoyed it that's all that matters IMO.

NazBQ · Jun 23, 2013

Nice job!

Tsevg9 · Jun 24, 2013

Teamfour said:
What was your indicator that it was time to pull off the smoker?

It was pulled off the pit when it hit IT 175 degrees. I then wrapped it in foil and placed it in my oven to rest for an hour before slicing.

Icekub · Jun 24, 2013

Instead of going by temp, go by probe tender. probe w/ skewer, thermapen, toothpick and when it slides in like butter, you're done! Could be anywhere from 180-210 IT. Newb here but i've seen it here a million times and also have seen in my own cooking. Don't sweat it, its a right of passage to mess up your 1st brisket.

kilroy217 · Jun 24, 2013

I pull my briskets at 190 and then wrap in foil and put it in a cooler for about an hour to rest. Looks good though - nice smoke ring.

My First Ever Brisket

Tsevg9

Knows what a fatty is.

Mark Warren

Guest

Teamfour

is One Chatty Farker

Bludawg

somebody shut me the fark up.

Titch

somebody shut me the fark up.

Teamfour

is One Chatty Farker

JS-TX

is One Chatty Farker

NazBQ

Knows what a fatty is.

Tsevg9

Knows what a fatty is.

Icekub

Knows what a fatty is.

kilroy217

Found some matches.

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