1st Brisket on Completed UDS w/ PRON

indianagriller · 08-08-2009, 02:53 PM

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.

landarc · 08-08-2009, 03:12 PM

Looks good, although no slice pics is a sad thing.

millsy · 08-08-2009, 03:24 PM

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

indianagriller · 08-08-2009, 03:34 PM

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.

mfsport · 08-08-2009, 06:40 PM

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.

firecracker jack · 08-08-2009, 07:00 PM

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'....

Firecrackerjack
____________
Dpp 60
Chargrillerpro/sfb
UDS

indianagriller · 08-09-2009, 03:12 AM

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.

chambersuac · 08-09-2009, 05:22 AM

Looks great!

tubadude · 08-09-2009, 08:16 AM

Nice job!!

08-08-2009, 02:53 PM	#1
indianagriller is one Smokin' Farker Join Date: 06-03-09 Location: Columbus,Indiana	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

08-08-2009, 03:12 PM	#2
landarc 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 [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

08-08-2009, 03:24 PM	#3
millsy is One Chatty Farker 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 __________________ MILLSY AND I AM A MEATATARIAN

08-08-2009, 06:40 PM	#5
mfsport Found some matches. Join Date: 07-20-09 Location: pacolet, s.c.	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.

08-09-2009, 05:22 AM	#8
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Looks great! __________________ Dan 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]

08-08-2009, 03:34 PM	#4
indianagriller 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.

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'.... Firecrackerjack ____________ Dpp 60 Chargrillerpro/sfb UDS

08-09-2009, 03:12 AM	#7
indianagriller 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.

08-09-2009, 08:16 AM	#9
tubadude is one Smokin' Farker Join Date: 08-06-09 Location: greensboro, nc	Nice job!!

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