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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-02-2010, 04:03 PM   #1
Moose
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Talking Hot n' Fast Brisket On The UDS: Juicy Meaty Beefy Goodness

After my big meat score at Restaurant Depot, I decided my first casualty would be the USDA Choice Brisket. This one weighed in at just under 8lbs. You can see it here on the lower left:



After I pulled it out of the cryovac, I trimmed the fat cap just a bit, and rubbed it down with Moose's Rib Rub #3:



Meanwhile, I got my charcoal basket ready and filled it with briquets and a few pieces of oak and hickory:



I added about 15 lit briquets to the middle of the charcoal pile:



Put the charcoal basket in the drum and covered it, with all vents open so I could get it to temp:



Once the temp gauge hit 275, I closed the vents down about 1/4, and dialed it in at 325 degrees. Time to put the brisket on!



The drum held a steady 325 for the entire cook. I did flip it a few times, and also had some help from a friend who kept a watchful eye on the drum:



After 5.5 hours, it was done! I inserted a probe thermometer and it went it like butter in both the point and flat:



The missus wrapped it in foil, and we let it rest for a few hours. A bit later, our guests arrived, so it was time to get started on brisket deconstruction.



The meat was so tender I literally pulled the point from the flat without having to use a knife:



I saved the point, which I will cut into pieces in a few days and make burnt ends, so tonight we will enjoy the flat, which I slice against the grain:



Here is one plate we served, with corn that was picked about an hour before dinner, along with freshly picked salad greens and tomatoes from the garden:



This was the first brisket I cooked in my UDS, and it was absolutely amazing. So tender, and very juicy. I would like to acknowledge Bigabyte's excellent brisket tutorial as being instrumental in helping this be a successful cook. Thanks, Bigabyte! Brisket tutorial is HERE:

http://www.bbq-brethren.com/forum/sh...isket+Tutorial
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Unread 08-02-2010, 04:10 PM   #2
barbefunkoramaque
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Good Job Man!
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Unread 08-02-2010, 04:14 PM   #3
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Real nice brother. That is one juicy slab of beef your slicing there.
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Unread 08-02-2010, 04:18 PM   #4
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Beautiful Moose. Nice color on that ring.
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Unread 08-02-2010, 04:30 PM   #5
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Brisket looks great!
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Unread 08-02-2010, 04:32 PM   #6
deguerre
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How's your little pit guardian doin' Moose?
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Unread 08-02-2010, 04:37 PM   #7
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Quote:
Originally Posted by deguerre View Post
How's your little pit guardian doin' Moose?
*pit guardian???* are you kidding... fugger smells brisket cooking and is trying to figure out how to steal it. if i was nearby i'd be trying to steal that brisket too. that's some good looking brisket.
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Unread 08-02-2010, 04:39 PM   #8
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Quote:
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How's your little pit guardian doin' Moose?
Thanks for asking, Guerry. He was a little down last week for obvious reasons, but in much better spirits now.
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Unread 08-02-2010, 04:48 PM   #9
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Wow, you're really encouraging me to try a brisket. Wonder what size I can fit on my UBS.
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Unread 08-02-2010, 04:55 PM   #10
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Very nice looking brisket. Glad the attack cat was keeping guard.
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Unread 08-02-2010, 05:00 PM   #11
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looks great, nicely done!
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Unread 08-02-2010, 05:06 PM   #12
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Nice job Moose, you done good. One thing, it looks like you cut that flat on a bias to the grain, it could have been even more tender.
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Unread 08-02-2010, 05:12 PM   #13
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Quote:
Originally Posted by Gore View Post
Wow, you're really encouraging me to try a brisket. Wonder what size I can fit on my UBS.
Find a dehydrator and shrink it to fit.
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Unread 08-02-2010, 06:43 PM   #14
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looks fantastic!
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Unread 08-03-2010, 08:10 AM   #15
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Textbook smoke! Looks great.
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