First Brisket on UDS

chaostheory · 08-24-2013, 07:35 AM

Here is a pic of the packer I'm smoking today. 15#'er with 50/50 salt and peper! Gonna wrap it up in butcher paper in about 5 hours. See you then!

http://s1351.photobucket.com/user/ch...93335905416744

Garrett · 08-24-2013, 07:50 AM

I'm thinking you gonna have one hell of crust/bark on it. Good luck!

HeSmellsLikeSmoke · 08-24-2013, 07:53 AM

Sounds very promising. I'll stay tuned.

chaostheory · 08-24-2013, 07:54 AM

Cuz of the rub or the time that Im going to wrap it?

93vpmod · 08-24-2013, 08:03 AM

My guess is that he is referring to the rub, a little hard to see in the pic.

(Just a tip, copy the IMG link from your Photobucket link and the image will appear imbedded in your post!)

Good luck with the cook!

chaostheory · 08-24-2013, 08:17 AM

Oh... thanks for tip. I was wondering how you did that. I hope this turns out good iv got people over tonight.

93vpmod · 08-24-2013, 08:24 AM

Give yourself plent of time for the cook and the rest.

Bludawg · 08-24-2013, 09:47 AM

If your cooking at 300 wrap in 4 it will go probe tender in the thickest part of the flat in 1-2 hrs. It will need to rest at least two more for the themp to drop into the 150's. Size don't matter 9 or 18 lb it works the same. Waiting 5 hrs it will start to char on the edges.

chaostheory · 08-24-2013, 11:45 AM

Blu I'm doing everything the same way you do except temp. I'm going 250. I tjink the next one I will do 300

chaostheory · 08-24-2013, 02:04 PM

Brisket wrapped in BP. Its in till prob tender.

Wampus · 08-24-2013, 02:08 PM

Someone's gonna eat good tonight!

Lookin fine!

chaostheory · 08-24-2013, 02:33 PM

How many people can you guys feed with a 12-16# brisket?

Bludawg · 08-24-2013, 03:57 PM

A 12 lb brisket will yield 7 lbs of cooked beef a figuring 1/2 lb serving size 14

SmittyJonz · 08-24-2013, 05:50 PM

Where y'all getting ur Butcher paper?

Bludawg · 08-24-2013, 06:21 PM

I got mine from the guy thy cuts my cows into steaks

08-24-2013, 07:35 AM	#1
chaostheory Full Fledged Farker Join Date: 02-24-13 Location: Northern California	First Brisket on UDS Here is a pic of the packer I'm smoking today. 15#'er with 50/50 salt and peper! Gonna wrap it up in butcher paper in about 5 hours. See you then! http://s1351.photobucket.com/user/ch...93335905416744

08-24-2013, 07:50 AM	#2
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	I'm thinking you gonna have one hell of crust/bark on it. Good luck! __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

08-24-2013, 07:53 AM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Sounds very promising. I'll stay tuned. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

08-24-2013, 08:03 AM	#5
93vpmod is Blowin Smoke! Join Date: 02-02-13 Location: Springfield, IL	Crust My guess is that he is referring to the rub, a little hard to see in the pic. (Just a tip, copy the IMG link from your Photobucket link and the image will appear imbedded in your post!) Good luck with the cook!

08-24-2013, 09:47 AM	#8
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	If your cooking at 300 wrap in 4 it will go probe tender in the thickest part of the flat in 1-2 hrs. It will need to rest at least two more for the themp to drop into the 150's. Size don't matter 9 or 18 lb it works the same. Waiting 5 hrs it will start to char on the edges. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

08-24-2013, 07:54 AM	#4
chaostheory Full Fledged Farker Join Date: 02-24-13 Location: Northern California	Cuz of the rub or the time that Im going to wrap it?

08-24-2013, 08:17 AM	#6
chaostheory Full Fledged Farker Join Date: 02-24-13 Location: Northern California	Oh... thanks for tip. I was wondering how you did that. I hope this turns out good iv got people over tonight.

08-24-2013, 08:24 AM	#7
93vpmod is Blowin Smoke! Join Date: 02-02-13 Location: Springfield, IL	Give yourself plent of time for the cook and the rest.

08-24-2013, 11:45 AM	#9
chaostheory Full Fledged Farker Join Date: 02-24-13 Location: Northern California	Blu I'm doing everything the same way you do except temp. I'm going 250. I tjink the next one I will do 300

08-24-2013, 02:04 PM	#10
chaostheory Full Fledged Farker Join Date: 02-24-13 Location: Northern California	Brisket wrapped in BP. Its in till prob tender.

08-24-2013, 02:08 PM	#11
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	Someone's gonna eat good tonight! Lookin fine! __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

08-24-2013, 02:33 PM	#12
chaostheory Full Fledged Farker Join Date: 02-24-13 Location: Northern California	How many people can you guys feed with a 12-16# brisket?

08-24-2013, 03:57 PM	#13
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	A 12 lb brisket will yield 7 lbs of cooked beef a figuring 1/2 lb serving size 14 __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

08-24-2013, 05:50 PM	#14
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	Where y'all getting ur Butcher paper?

08-24-2013, 06:21 PM	#15
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I got mine from the guy thy cuts my cows into steaks __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.