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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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09-01-2010, 09:37 AM | #1 |
Is lookin for wood to cook with.
Join Date: 07-30-10
Location: San Antonio, TX
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first UDS brisket (heavy pron)
I finished my UDS a couple weeks ago and posted some pics of my setup and first smoke. I promised pics from my first brisket from this past weekend. My dad and stepmom came down to see the kids, so I woke up at 5am to get the brisket going.
Here is the 12 pound packer from Sams. All trimmed, rubbed, and ready for the UDS. On the smoker, fat cap down toward the heat. Built a stuffed fatty for breakfast Sunday morning. Wrapped in bacon. Yum! Brisket went on the smoker around 6:30am at 250-260 F. Brisket reached 165 around 10:30. I wrapped in foil and added a little broth/wine mixture. At around 4pm, temp probe went in with no resistance. Temp read 198. I removed the point to make burnt ends and wrapped the flat in foil and a towel to rest before slicing. Here are the results. Point chopped for burnt ends Final product. Burnt ends (which were the best). After chopping, I added more rub, put them in a disposable pan covered in foil. Back on the UDS for 1.5 hours. Sauced and back on for 30 minutes. Ready for dinner. |
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09-01-2010, 09:51 AM | #3 |
Take a breath!
Join Date: 05-17-09
Location: Phoenixville, PA
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MMMM. Man, that looks awesome. Im hungry.
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[B]Michael[/B] [B][B][COLOR=black]KCBS, Certified Judge# 31757[/COLOR][/B], MABA member[/B] [COLOR=black][COLOR=blue][B]-- JAMBO / J-3[/B][/COLOR][/COLOR] [COLOR=black][COLOR=blue][B]-[/B][/COLOR][/COLOR][COLOR=black][COLOR=blue][B]- Backwoods Competitor[/B][/COLOR] [COLOR=blue][B]-- Ugly Drum Smoker[/B][/COLOR] [COLOR=blue][B]-- XL BGE[/B][/COLOR] [/COLOR] [COLOR=red][B]HAWG Nation on Twitter: [/B][/COLOR][COLOR=black][URL="http://twitter.com/HawgNationBBQ"][COLOR=#0000ff][B]@HawgNationBBQ[/B][/COLOR][/URL][/COLOR] [URL="http://www.TheBestMeatRub.com"][B][COLOR=blue]www.TheBestMeatRub.com[/COLOR][/B][/URL] |
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09-01-2010, 10:17 AM | #6 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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All looks fantastic
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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09-01-2010, 10:34 AM | #9 |
Full Fledged Farker
Join Date: 06-13-10
Location: Lockport,IL
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I butchered my first brisket on the UDS couple of weekends ago. Looks like you did a fantastic job! How you liking the UDS?
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1 - 22.5 OTG 1 - 18.5 OTS Maverick ET-7 Proud Owner of a UDS & UDG My UDG - Ugly Drum Grill Member of the Drumhead Club |
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09-01-2010, 10:40 AM | #10 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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You did good Bayme!
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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09-01-2010, 12:14 PM | #14 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Looks like you nailed it! Congrats.
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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] |
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09-01-2010, 12:42 PM | #15 |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
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Nice job.. still waiting to do my first, so I make sure to read carefully all of these "first time" post!
Thanks for sharing! Where the finished fatty go??
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Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
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