First packer brisket

Bob E Que · 10-21-2009, 09:13 PM

I usually get a brisket, from my butcher, cut right off the plate. This week I drove about an hour past my butcher to buy a case of cryovac packed briskets. $3.00/lb
I threw all but one in the freezer.
A little trimming

3 layer rub: PopDaddy's Butt Glitter, Dirty Dalmatian, powdered Prince.
I Fired up the UDS at 3:00am. 14 hours at average 275F.
1 1/2 hour rest, and voila

A little slicing.

Lit my ECB to cook some taters with EVOO, and garlic/herb spice, and served with some 'slaw.
There is 5 lbs left for sammies.

NorthwestBBQ · 10-21-2009, 09:15 PM

Great job bro. Looks very good. Nice pics too. Nice bark and smoke ring.

barbefunkoramaque · 10-21-2009, 09:23 PM

mmmmmmmmmmmmmmmmmmmm

landarc · 10-21-2009, 09:28 PM

Nice job on your first packer. I could go for a brisket sandwich, point please.

Ksmoker1 · 10-21-2009, 09:51 PM

looks great. Is 275 optimum temp for this? Nice bark!

bigabyte · 10-21-2009, 10:09 PM

Good work!

Rookie'48 · 10-21-2009, 10:23 PM

Good lookin' eats right there!

3 layer rub: PopDaddy's Butt Glitter, Dirty Dalmatian, powdered Prince.
I Fired up the UDS at 3:00am. 14 hours at average 275F.
1 1/2 hour rest, and voila

Was that temp measured at the side of the grate, the middle, or at the dome if using a Weber lid?

jagardn · 10-21-2009, 10:46 PM

That is a nice looking brisket.

Niek · 10-22-2009, 02:02 AM

Lookin' good!

Phubar · 10-22-2009, 08:33 AM

Quote:

Originally Posted by NorthwestBBQ

Great job bro. Looks very good. Nice pics too. Nice bark and smoke ring.

I agree!

Bob E Que · 10-22-2009, 09:10 AM

Quote:

Originally Posted by Rookie'48

14 hours at average 275F.

Was that temp measured at the side of the grate, the middle, or at the dome if using a Weber lid?

That was with a thermometer poked through a piece of wood right beside the meat. There was a couple of spikes close to 300, and a couple of dips to 250 over the day.

deguerre · 10-22-2009, 09:14 AM

Bee you tee full.

82muchhomework · 10-22-2009, 09:38 AM

I don't have the cajones to do a brisket yet. I also don't have the shelf room on my gosm. I guess I'll have to build a UDS at the same time as I grow a pair.

Nice job. I hope my first attempt will be anything close to that.

NeoTrout · 10-22-2009, 10:03 AM

Great lookin brisket. Now I'm hungry.

smknhotmama · 10-22-2009, 10:05 AM

That smoke ring is gorgeous! Great Job!

10-21-2009, 09:13 PM	#1
Bob E Que On the road to being a farker Join Date: 08-19-09 Location: Ontario Canada Downloads: 0 Uploads: 0	First packer brisket I usually get a brisket, from my butcher, cut right off the plate. This week I drove about an hour past my butcher to buy a case of cryovac packed briskets. $3.00/lb I threw all but one in the freezer. A little trimming 3 layer rub: PopDaddy's Butt Glitter, Dirty Dalmatian, powdered Prince. I Fired up the UDS at 3:00am. 14 hours at average 275F. 1 1/2 hour rest, and voila A little slicing. Lit my ECB to cook some taters with EVOO, and garlic/herb spice, and served with some 'slaw. There is 5 lbs left for sammies. __________________ OTS, iQue110, Broilmate grill, Masterbuilt 'lectric smokehouse.

10-21-2009, 09:15 PM	#2
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	Great job bro. Looks very good. Nice pics too. Nice bark and smoke ring. __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

10-21-2009, 09:23 PM	#3
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	mmmmmmmmmmmmmmmmmmmm __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

10-21-2009, 09:28 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Nice job on your first packer. I could go for a brisket sandwich, point please. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

10-21-2009, 09:51 PM	#5
Ksmoker1 Full Fledged Farker Join Date: 08-10-09 Location: Bridgeport CT Downloads: 0 Uploads: 0	looks great. Is 275 optimum temp for this? Nice bark! __________________ Keith - I'd rather have a bottle in front of me...

10-21-2009, 10:09 PM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Good work! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

10-21-2009, 10:23 PM	#7
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	Good lookin' eats right there! 3 layer rub: PopDaddy's Butt Glitter, Dirty Dalmatian, powdered Prince. I Fired up the UDS at 3:00am. 14 hours at average 275F. 1 1/2 hour rest, and voila Was that temp measured at the side of the grate, the middle, or at the dome if using a Weber lid? __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

10-21-2009, 10:46 PM	#8
jagardn Full Fledged Farker Join Date: 09-19-09 Location: Bradenton, FL Downloads: 0 Uploads: 0	That is a nice looking brisket. __________________ Primo Oval XL, Primo Oval JR, BBQ Guru DigiQ II, RED Spash-Proof Super-Fast Thermapen

10-22-2009, 02:02 AM	#9
Niek On the road to being a farker Join Date: 04-14-09 Location: Mariahout, Noord-Brabant, Holland Downloads: 0 Uploads: 0	Lookin' good! __________________ Big Green Egg Large, Texas Grill, WSM, Weber OTS 57,Weber Smokey Joe Gold, ProQ Smoker

10-22-2009, 09:14 AM	#12
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Bee you tee full. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

10-22-2009, 09:38 AM	#13
82muchhomework Full Fledged Farker Join Date: 08-03-09 Location: Highland, CA Downloads: 0 Uploads: 0	I don't have the cajones to do a brisket yet. I also don't have the shelf room on my gosm. I guess I'll have to build a UDS at the same time as I grow a pair. Nice job. I hope my first attempt will be anything close to that.

10-22-2009, 10:03 AM	#14
NeoTrout is One Chatty Farker Join Date: 11-26-08 Location: Elmhurst, Illinois Downloads: 0 Uploads: 0	Great lookin brisket. Now I'm hungry. __________________ Steve "Le Grille? What the hell is that?" Klose 20x48 Deluxe Offset Pipe Smoker Weber 22.5, Weber 22.5 w/Rotisserie Weber Performer, Weber Ranch Kettle Weber Smokey Joe, Weber Homer Simpson Smokey Joe Bayou Classic Turkey Fryer Brinkmann Smoke'n Grill, UDS H-D FLHR

10-22-2009, 10:05 AM	#15
smknhotmama is One Chatty Farker Join Date: 07-02-09 Location: Virginia Beach, VA Downloads: 0 Uploads: 0	That smoke ring is gorgeous! Great Job! __________________ [LEFT][SIZE=3][FONT=Palatino Linotype][COLOR=darkred][B]~Shawn~[/B][/COLOR][/FONT][/SIZE][/LEFT] [LEFT][FONT=Palatino Linotype][COLOR=black]Super fast Super hot [COLOR=red][B]Red[/B][/COLOR] Thermapen[/COLOR][/FONT][/LEFT] [LEFT][FONT=Palatino Linotype][COLOR=black]Super hot Super Big [COLOR=darkgreen][B]Green[/B][/COLOR] Egg: [I][B][COLOR=darkslategray]Eggamemnon[/COLOR][/B][/I] G[/COLOR][/FONT][FONT=Palatino Linotype][COLOR=black]reek for "working slowly"[/COLOR][/FONT][/LEFT] [LEFT][URL="http://drunkdaily.blogspot.com/"][FONT=Book Antiqua]http://drunkdaily.blogspot.com/[/FONT][/URL] [/LEFT] [LEFT][URL="http://magphoto-sawyer.blogspot.com/"][FONT=Book Antiqua]http://magphoto-sawyer.blogspot.com/[/FONT][/URL][/LEFT]

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