More Sunday Brisky... Pr0n included :)

M

moontz

Knows what a fatty is.
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14lb packer on the UDS around 275 F for just over 6 hours with oak. No smoke ring for some reason but the smoke flavor was most def there. Used foil this time cause I wanted to try a sauce using the au jus so bark was a bit soft but all in all, an excellent showing for this slab of beef.

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You know the leftovers could be sent my way

Looks real good
 
Looks great. The last couple of briskets in my UDS don't really have a smoke ring either. Not sure why. I know its not supposed to matter, but....
 
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