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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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06-17-2013, 09:53 AM | #1 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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No Look Brisket - Lessons and Pron
So I decided to do two things with the UDS that I hadn't done before:
Run it overnight unattended and Run no probes in the meat. I would go by feel. I know...I am just tempting Fate......especially when one of the meats is a brisket. So I rub both butts and the brisket after trimming it: And I pop it them into the UDS at 10:50PM. Trader Joe's briquettes, cherry / mesquite wood chunk mix. The brisket has a pan underneath it, and the fat cap is up (it was a coin flip. Bigmista says there's virtually no difference, and I have a pan to catch the drippings to minimize flare ups). I sleep amazingly well, considering that I could be waking up to nearly 30 pounds of charcoal ABOVE my fire basket. I get up, and lo and behold, the UDS had held temperature! I take my first peek at the 10 hour mark: The butts feel good and the bone wiggles (IT is 203), so off they go to the cooler, so they can wait for their beefy brother to finish. The brisket is probe tender in the point, but not the flat, so I leave it on for another two hours. (In retrospect, I should have wrapped/foiled it). I pull the brisket and the flat is nearly falling apart: It's tasty, but a bit dry. I chop up some of the point because Mrs. SJ loves some chopped brisket, and try to make burnt ends with the rest. No pictures of the butts, because they came out perfect! Lessons learned: I'm going fat cap down next time. I will wrap/foil it. I will use my Thermapen (The Uberfast British Racing Green model that I got the day after this cook) to check temps in the flat at the 10 hour mark.
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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06-17-2013, 11:16 AM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I always go fat to the heat and point to the fire. The only place that needs to be probe tender on a Brisket is the thickest part of the Flat. If it is PT the rest will be amazing.
BBQ RULES FOR SUCCESS YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 165 in the breast.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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06-17-2013, 12:23 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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You over-cooked the flat a bit, but, I see nothing there that doesn't seem like you had it going right. Just took too long to come back to the brisket.
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[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] |
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06-17-2013, 12:57 PM | #4 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Bold moves, sir. Bold moves.
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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06-17-2013, 08:03 PM | #5 |
is One Chatty Farker
Join Date: 04-09-12
Location: Ft Mudge AT
Name/Nickname : Ron
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Well done and to think there was no whiz bang goodies to help!
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A bunch of Webers, a UDS and a Happy Cooker! |
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06-17-2013, 08:10 PM | #6 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Thief
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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06-17-2013, 08:12 PM | #7 |
On the road to being a farker
Join Date: 02-20-12
Location: Vermontville, MI
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Never let common sense get in the way of a good disaster. |
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06-17-2013, 08:46 PM | #8 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Good work, a good sleep is an amazing thing isn't it? Glad it all worked out!
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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06-17-2013, 09:35 PM | #9 |
is one Smokin' Farker
Join Date: 09-09-12
Location: Crystal Lake IL
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What is the purpose of the foil pan below the meat in the UDS?
The flat may be overdone but I'd still take 2!
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22.5 OTS, 22.5 OTG, 18 WSM, 18 Jumbo Joe, 36" Blackstone! More to come... |
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06-18-2013, 08:27 AM | #10 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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to prevent flareups while I slept (and to capture the beefy juices for a sauce).
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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Tags |
brisket, pork butt, Thermapen, uds |
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