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.

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.

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.