Bayme
Well-known member
I finished my UDS a couple weeks ago and posted some pics of my setup and first smoke. I promised pics from my first brisket from this past weekend. My dad and stepmom came down to see the kids, so I woke up at 5am to get the brisket going.
Here is the 12 pound packer from Sams.
All trimmed, rubbed, and ready for the UDS.
On the smoker, fat cap down toward the heat.
Built a stuffed fatty for breakfast Sunday morning.
Wrapped in bacon. Yum!
Brisket went on the smoker around 6:30am at 250-260 F. Brisket reached 165 around 10:30. I wrapped in foil and added a little broth/wine mixture. At around 4pm, temp probe went in with no resistance. Temp read 198. I removed the point to make burnt ends and wrapped the flat in foil and a towel to rest before slicing. Here are the results.
Point chopped for burnt ends
Final product.
Burnt ends (which were the best). After chopping, I added more rub, put them in a disposable pan covered in foil. Back on the UDS for 1.5 hours. Sauced and back on for 30 minutes.
Ready for dinner.
Here is the 12 pound packer from Sams.
All trimmed, rubbed, and ready for the UDS.
On the smoker, fat cap down toward the heat.
Built a stuffed fatty for breakfast Sunday morning.
Wrapped in bacon. Yum!
Brisket went on the smoker around 6:30am at 250-260 F. Brisket reached 165 around 10:30. I wrapped in foil and added a little broth/wine mixture. At around 4pm, temp probe went in with no resistance. Temp read 198. I removed the point to make burnt ends and wrapped the flat in foil and a towel to rest before slicing. Here are the results.
Point chopped for burnt ends
Final product.
Burnt ends (which were the best). After chopping, I added more rub, put them in a disposable pan covered in foil. Back on the UDS for 1.5 hours. Sauced and back on for 30 minutes.
Ready for dinner.
