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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 06-23-2013, 03:41 PM   #1
Tsevg9
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Default My First Ever Brisket

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.
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Unread 06-23-2013, 03:45 PM   #2
Mark Warren
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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.
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Unread 06-23-2013, 03:50 PM   #3
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What was your indicator that it was time to pull off the smoker?
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Unread 06-23-2013, 04:06 PM   #4
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I can tell you now if it was dry you didn't cook it long enough BWTFDIK
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Unread 06-23-2013, 04:25 PM   #5
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Looks pretty good from here
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Unread 06-23-2013, 05:10 PM   #6
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Quote:
Originally Posted by Bludawg View Post
I can tell you now if it was dry you didn't cook it long enough BWTFDIK
Thus my question.
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Unread 06-23-2013, 07:48 PM   #7
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Quote:
Originally Posted by Teamfour View Post
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.
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Unread 06-23-2013, 09:47 PM   #8
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Nice job!
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Unread 06-24-2013, 08:34 AM   #9
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Quote:
Originally Posted by Teamfour View Post
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.
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Unread 06-24-2013, 08:53 AM   #10
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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.
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Unread 06-24-2013, 02:18 PM   #11
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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. :)
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