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dgassaway
Guest
I got an 11.3 lb brisket coated it with Montreal steak seasoning and put it on the UDS at about 250° at 8:30 Friday night.
At about 18hrs the temperature of the meat read 189° and I the probe slid through both the point and flat like butter so I pulled it from the smoker, separated the two pieces, wrapped the flat in foil and towels and stuck it in the ice chest for a couple of hours.
Flavor was nice but a little too much rub I think. Also would have liked it to be a little more moist. I thought it was a little dry but my wife loved it that way. Any suggestions?
I made burnt ends out of the point with Pepper Jelly and some with Bulls Eye BBQ sauce, man they turned out good but a little too much dry rub so they're a little salty.
Also made some turds. I love these little guys! I'll wear gloves next time...that'll burn the crap out of your hands if you cut enough of them!
At about 18hrs the temperature of the meat read 189° and I the probe slid through both the point and flat like butter so I pulled it from the smoker, separated the two pieces, wrapped the flat in foil and towels and stuck it in the ice chest for a couple of hours.
Flavor was nice but a little too much rub I think. Also would have liked it to be a little more moist. I thought it was a little dry but my wife loved it that way. Any suggestions?
I made burnt ends out of the point with Pepper Jelly and some with Bulls Eye BBQ sauce, man they turned out good but a little too much dry rub so they're a little salty.
Also made some turds. I love these little guys! I'll wear gloves next time...that'll burn the crap out of your hands if you cut enough of them!
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