f34rinc
Found some matches.
Ive been doing a lot of pork ribs and boston butts since building my UDS and now its time to move onto new cuts of meat. I picked up an 11 lb brisket from my local produce stand and rubbed her down with 50/50 kosher salt and black pepper mix. Put it on the smoker at 300° @ 10:30 AM and the UDS has been between 280 - 320 as of this posting. I trimmed off a small part that was hanging off the point and cooked that up as well :wink: I didn't probe the smaller piece I decided it was done by me being hungry and wanting to test it. It didn't last long enough for a second picture and ill start probing the remaining brisket once it hits 190° IT then wait for the thickest part of the flat near the point to turn to butter.
so I shaved off enough for dinner then put it back on the smoker and now im checking it every 15 mins and the tenderness has increased and might be able to come off before 9:00 pm. It tasted really good but was still too tough and you couldn't break it apart with your fingers.
