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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-23-2013, 03:41 PM | #1 |
On the road to being a farker
Join Date: 05-02-13
Location: Saint Louis, MO
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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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Learning the ropes of BBQ, built my first UDS and have a few butts under my belt |
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06-23-2013, 03:45 PM | #2 |
is one Smokin' Farker
Join Date: 04-16-13
Location: here
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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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06-23-2013, 03:50 PM | #3 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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What was your indicator that it was time to pull off the smoker?
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06-23-2013, 04:25 PM | #5 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looks pretty good from here
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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06-23-2013, 05:10 PM | #6 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Thus my question.
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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06-23-2013, 07:48 PM | #7 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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06-23-2013, 09:47 PM | #8 |
On the road to being a farker
Join Date: 02-28-13
Location: Nashville, TN
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Nice job!
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06-24-2013, 08:34 AM | #9 |
On the road to being a farker
Join Date: 05-02-13
Location: Saint Louis, MO
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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.
__________________
Learning the ropes of BBQ, built my first UDS and have a few butts under my belt |
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06-24-2013, 08:53 AM | #10 |
On the road to being a farker
Join Date: 06-12-12
Location: Cincinnati, OH
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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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06-24-2013, 02:18 PM | #11 |
Found some matches.
Join Date: 05-12-10
Location: Long Island, NY
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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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Tags |
first cook; brisket, uds |
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