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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 08-10-2008, 03:04 AM   #1
Thawley
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Default Overnighter UDS Brisket

Experimental Brisket Notes–
  • 12lbs before trim
  • Light schmear of mustard, followed by Montreal Steak Seasoning on both sides, just because...
  • Trimmed fat placed in bottom of roasting pan with 16oz beef broth, again, just because
  • Beef in pan (on raised grate) fat side down, 'cause I don't want all the rub in the bottom of the pan
  • USD loaded with Rancher and some hickory chunk (I'd just like to say now that I'm almost out of $2.99 Rancher stockpiled from last summer, so you farkers better find me another deal soon or I'll be hurt'n...)
  • In at 11:30pm, 225* (I'll check temp again before bed)

New neighbors (from Texas) are comin' over tomorrow. He gave me a sample last week of his very first smoked brisket, so now its my turn. His was very juicy, but not exactly melt-in-you-mouth tender.

I've never done burnt ends before and plan to try with the point tomorrow. Suggestions from the audience are encouraged...

Thawley – who'll only post photos if he's happy with the burnt end suggestions
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Unread 08-10-2008, 03:53 AM   #2
Norcoredneck
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Burnt ends, Burn thrm of course.
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Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
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Unread 08-10-2008, 04:01 AM   #3
Thawley
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NO PHOTOS for you.
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Unread 08-10-2008, 07:56 AM   #4
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When the flat is done and you separate it from the point. flat gets wrapped and put to rest in the cooler. Point goes back in the smoker til done, then chopped, and put in a pan with some BBQ sauce and back in the smoker ti ready. UUmmmmmmmm good.
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Unread 08-10-2008, 08:13 AM   #5
Norcoredneck
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Add some rub also.
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Unread 08-10-2008, 08:16 AM   #6
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I'm looking foreward to seeing this pics of the final product.
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Unread 08-10-2008, 09:10 AM   #7
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Good luck with the project.
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Unread 08-10-2008, 10:27 AM   #8
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Quote:
Originally Posted by OSD View Post
When the flat is done and you separate it from the point. flat gets wrapped and put to rest in the cooler. Point goes back in the smoker til done, then chopped, and put in a pan with some BBQ sauce and back in the smoker ti ready. UUmmmmmmmm good.
Helpful, but vague. My definition of "done" is when I pull the thing out in the first pace...

What's your definition of "ready"? How do I know?

Seriously guys, help me out. I'm kinda slow sometimes. (Alright, all the time...)
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Unread 08-10-2008, 10:31 AM   #9
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Here! From someone that knows burnt ends AND how to take a picture...

http://www.bbq-brethren.com/forum/sh...70&postcount=3
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Unread 08-10-2008, 12:37 PM   #10
Thawley
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Thanks for the link Larry.
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