Help!!!! Brisket

chagovatoloco · 12-23-2012, 10:16 PM

So my wife just informed me I am smoking a brisket in my uds for Christmas eve. 6lb, apparently she put a rub on it and has been in the fridge for two days. So now what, I've never done any thing bigger than a tri tip.

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Groundhog66 · 12-23-2012, 10:22 PM

Hopefully it's not a high salt rub.

MilitantSquatter · 12-23-2012, 10:26 PM

cook it until it's done.

since you have little time to prepare, that's good, so you won't confuse yourself with 100 different suggestions, old posts, etc.

just pic a temp you like... maintain it and let it go until it gives up and is probe tender. start earlier than later.. you can rest it for a while prior to serving.

If you feel that you just have to use foil, don't use it until there is a good color and bark formed on the exterior.

prodano · 12-23-2012, 10:32 PM

Not sure about everybody else, but I wouldn't leave a rub on much more than 12-24 hrs at the most.

prodano · 12-23-2012, 10:33 PM

Otherwise, good advice by Militant Squatter

JazzyBadger · 12-23-2012, 10:50 PM

What's done is done, it'll taste fine. Follow what the Squatter says, and you'll be good to go.

chagovatoloco · 12-23-2012, 10:56 PM

Thanks for the help. My wife just told me she put the rub on today. Thank god... I thought it had been longer. So I just throw it in and wait. Easy enought my uds is pretty stable at about 225. Any idea on what temp? And how long it should take?

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chagovatoloco · 12-23-2012, 10:57 PM

Should I baste it?

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Pyle's BBQ · 12-23-2012, 10:59 PM

Is it just a flat? If it is I would see if you can get your smoker to 250*F and check it after 5 hours. If you need to you can bump the temp up to get it done. You shouldn't have to baste in a UDS. Just start it and get it to temp and put your meat on. I usually put my meat on while the smoker is coming up to temp.

prodano · 12-23-2012, 11:00 PM

I am not a brisket pro by any means so hopefully I won't mislead you, but I like to smoke my brisket around 250, or even slightly hotter. Hope that helps and hope others chime in that have more experience than me!

chagovatoloco · 12-23-2012, 11:11 PM

Cool, no basting even better! So until it's tender 250 wow! It is pretty flat we eat at 4:30pm so I'll start about 8:00am, or earlier?

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Pyle's BBQ · 12-23-2012, 11:17 PM

Start earlier and get it done. It will hold well in a cooler or a 150*F oven.

12-23-2012, 10:16 PM	#1
chagovatoloco Full Fledged Farker Join Date: 08-05-11 Location: castro valley, ca.	Help!!!! Brisket So my wife just informed me I am smoking a brisket in my uds for Christmas eve. 6lb, apparently she put a rub on it and has been in the fridge for two days. So now what, I've never done any thing bigger than a tri tip. Sent from my SCH-R720 using Tapatalk 2 __________________ mini wsm, weber 22.5 kettle, uds, kamado, jumbo joe

12-23-2012, 10:22 PM	#2
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	Hopefully it's not a high salt rub. __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

12-23-2012, 10:26 PM	#3
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	cook it until it's done. since you have little time to prepare, that's good, so you won't confuse yourself with 100 different suggestions, old posts, etc. just pic a temp you like... maintain it and let it go until it gives up and is probe tender. start earlier than later.. you can rest it for a while prior to serving. If you feel that you just have to use foil, don't use it until there is a good color and bark formed on the exterior. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

12-23-2012, 10:32 PM	#4
prodano On the road to being a farker Join Date: 08-25-07 Location: Oro Valley, AZ	Not sure about everybody else, but I wouldn't leave a rub on much more than 12-24 hrs at the most. __________________ Kamado Joe Classic II, WSM 22, Weber Spirit E-310, Weber Q120

12-23-2012, 10:33 PM	#5
prodano On the road to being a farker Join Date: 08-25-07 Location: Oro Valley, AZ	Otherwise, good advice by Militant Squatter __________________ Kamado Joe Classic II, WSM 22, Weber Spirit E-310, Weber Q120

12-23-2012, 10:50 PM	#6
JazzyBadger Quintessential Chatty Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land.	What's done is done, it'll taste fine. Follow what the Squatter says, and you'll be good to go. __________________ The Life of the Knife is Ended By! The Wife. Geld responsibly.

12-23-2012, 10:56 PM	#7
chagovatoloco Full Fledged Farker Join Date: 08-05-11 Location: castro valley, ca.	Thanks for the help. My wife just told me she put the rub on today. Thank god... I thought it had been longer. So I just throw it in and wait. Easy enought my uds is pretty stable at about 225. Any idea on what temp? And how long it should take? Sent from my SCH-R720 using Tapatalk 2 __________________ mini wsm, weber 22.5 kettle, uds, kamado, jumbo joe

12-23-2012, 10:57 PM	#8
chagovatoloco Full Fledged Farker Join Date: 08-05-11 Location: castro valley, ca.	Should I baste it? Sent from my SCH-R720 using Tapatalk 2 __________________ mini wsm, weber 22.5 kettle, uds, kamado, jumbo joe

12-23-2012, 10:59 PM	#9
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	Is it just a flat? If it is I would see if you can get your smoker to 250*F and check it after 5 hours. If you need to you can bump the temp up to get it done. You shouldn't have to baste in a UDS. Just start it and get it to temp and put your meat on. I usually put my meat on while the smoker is coming up to temp. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

12-23-2012, 11:00 PM	#10
prodano On the road to being a farker Join Date: 08-25-07 Location: Oro Valley, AZ	I am not a brisket pro by any means so hopefully I won't mislead you, but I like to smoke my brisket around 250, or even slightly hotter. Hope that helps and hope others chime in that have more experience than me! __________________ Kamado Joe Classic II, WSM 22, Weber Spirit E-310, Weber Q120

12-23-2012, 11:11 PM	#11
chagovatoloco Full Fledged Farker Join Date: 08-05-11 Location: castro valley, ca.	Cool, no basting even better! So until it's tender 250 wow! It is pretty flat we eat at 4:30pm so I'll start about 8:00am, or earlier? Sent from my SCH-R720 using Tapatalk 2 __________________ mini wsm, weber 22.5 kettle, uds, kamado, jumbo joe

12-23-2012, 11:17 PM	#12
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	Start earlier and get it done. It will hold well in a cooler or a 150*F oven. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ