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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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Old 08-08-2009, 02:53 PM   #1
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana
Default 1st Brisket on Completed UDS w/ PRON

Here are the pics from the maiden voyage...

Here is the 13 lb brisket in cryovac

Here is is after being rubbed with PopDaddys dirty dalmatian rub from his video on you tube.

Here is the UDS in action, you can see the other grills/smokers that are not in use since the UDS.

Here is the Brisket after the point was removed,cubed, lightly sauced and placed back in the smoker for about 3 more hours.

No pictures after slicing due to it being consumed so fast. Overall I am very happy with my pair of UDS It held temp like a champ and the cook went about 5 hours or so at about 230-260. The smell was awesome with the fat rendering down and sizzling onto the coals.

Last edited by indianagriller; 08-08-2009 at 03:03 PM.. Reason: edit to title
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Old 08-08-2009, 03:12 PM   #2
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

Looks good, although no slice pics is a sad thing.
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
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Old 08-08-2009, 03:24 PM   #3
is One Chatty Farker
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Join Date: 03-22-09
Location: Fredericton N.B. Canada

Is the kettle in the back a 18 or 22?If it is a 22 why are you not using it as a lid for the UDS
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Old 08-08-2009, 03:34 PM   #4
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana

It is an 18, or i would be using it for the lid. I am looking at yard sales,dumps,recycle places, for old donor lids for it.
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Old 08-08-2009, 06:40 PM   #5
Found some matches.
Join Date: 07-20-09
Location: pacolet, s.c.
Default Brisket

The brisket looks great.can you give some imformation on the smoker. I am a beginner.and all i know to do is ask questions.
Keep on smokng. Thanks mf sport.
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Old 08-08-2009, 07:00 PM   #6
firecracker jack
is one Smokin' Farker
Join Date: 06-27-09
Location: belleville,mich.

Looks real good! I'm a little suprised at the cook time, ( 5hrs?)..What temp did you pull it? Nice lookin' bark! Bet it tasted good too....Nice job man! I'll be doin my first cook on my newly built uds tomorrow,,,Was goin' to do a butt or some ribs, but man that brisket's mighty temptin'....

Dpp 60
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Old 08-09-2009, 03:12 AM   #7
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana

I was suprised with the cook time as well, but the probe went in smooth like butter, I then checked with a therm and it was at 189 and the point was at 176. MFSPORT, there is a lengthy thread going on about the UDS so i wont really get into details about it, but you are cooking over direct heat instead of indirect like an offset. Something about the smell of the drippings hitting the fire that makes it smell and taste better.
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Old 08-09-2009, 05:22 AM   #8
somebody shut me the fark up.

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Join Date: 04-02-09
Location: San Antonio, TX

Looks great!

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
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Old 08-09-2009, 08:16 AM   #9
is one Smokin' Farker
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Join Date: 08-06-09
Location: greensboro, nc

Nice job!!
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