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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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07-18-2010, 08:11 AM | #1 |
Knows what a fatty is.
Join Date: 06-10-09
Location: Mt. Prospect, IL
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1st Brisket on UDS (since joining bbq-brethren - 2 failed ones before that)
8.3 lb Costco flat.
3 step rub - barbefunkoramaque style (got the idea from http://www.youtube.com/user/Popdaddy.../5/DMVK0-aR2sA)
No injection or marinade. Fat cap up. Fired up UDS at 5:30 am, got up to about 300°, meat on at about 6:30. We'll see how this goes, still going to do some reading on foil/no foil, flip/no-flip/ broth injection, how long to hold (oven/foil/cooler). |
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07-18-2010, 08:26 AM | #2 |
On the road to being a farker
Join Date: 04-13-10
Location: Reynoldsburg OH
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Keep us posted on your progress!
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Waterproof RED Thermapen _____________________________ Eric |
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07-18-2010, 08:30 AM | #3 |
Knows what a fatty is.
Join Date: 07-04-10
Location: Fargo, ND
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How did you do the 2 that failed? Brisket is one of my biggest challenges also.
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07-18-2010, 08:35 AM | #4 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Looks like a goos start - good luck - and yeah - what was the fail on the other 2?
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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07-18-2010, 08:46 AM | #5 | |
Knows what a fatty is.
Join Date: 06-10-09
Location: Mt. Prospect, IL
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Quote:
I've learned a lot in the last year just from reading here. Before the Brethren days, I started smoking on my gasser with a chip box, then a $79 charbroil smoker that I couldn't hold for 10 minutes (roller coaster between 150° and 350°) Too much looking, to much tinkering with the fire, damper, flipping meat... Hated smoking. Started looking for online reviews of good smokers, didn't have the budget for a Klose, found this here, built a UDS and rest is (my short) history. Many butts, fattys, abts, moinks, ribs and chicken on the UDS since then, just haven't gotten to brisket since being enlightened. |
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07-18-2010, 11:10 AM | #6 |
Knows what a fatty is.
Join Date: 03-18-10
Location: San Antonio, TX
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Looking good! I have foiled mine around 7-8 hours when they reached 160 and looked good. Hope it turns out perfect for you!
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Custom Offset Gatorpit (40X24" main chamber, 24X24" firebox) Weber Kettle Weber Silver Genesis [B][COLOR=Red]Red Thermapen (fastest and most accurate)[/COLOR][/B] |
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07-18-2010, 11:38 AM | #7 |
Got Wood.
Join Date: 07-11-10
Location: Georgia
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Your rub looks GREAT! Anxious to hear your results.... Good Luck!
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Bob |
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07-18-2010, 12:09 PM | #8 |
Knows what a fatty is.
Join Date: 06-10-09
Location: Mt. Prospect, IL
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Seems to be parked at about 170 now (12:00 noon, so about 5 1/2 hours into it).
Smoker running at 270° It's not the dark bark like I see on your pics, so too early to foil, or should I even do it? Any guess how many hours an 8 pounder like this will go? (I know "done when done" and buttery when probed, just trying to plan for dinner...) Last edited by Kubbie; 07-18-2010 at 01:02 PM.. |
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07-18-2010, 12:23 PM | #9 |
Got Wood.
Join Date: 07-11-10
Location: Georgia
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I'd forget the foil if it were me. I would guess a total of 10-12 hours based of the weight.
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Bob |
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07-18-2010, 12:45 PM | #10 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Looking good! Man I love my UDS!
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J Crunch |
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07-18-2010, 01:12 PM | #11 |
Knows what a fatty is.
Join Date: 06-10-09
Location: Mt. Prospect, IL
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Probed and no resistance, internal at 198°, looks perfect now.
OK - now how do I park it best? I want to serve in 3-4 hours. |
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07-18-2010, 01:32 PM | #12 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Wrap it in foil and stick it in a cooler. Fill the remaining space with newspapers or old towels or whatever you have. It will hold fine for that long.
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Kevin |
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Thanks from:---> |
07-18-2010, 02:12 PM | #13 |
Got Wood.
Join Date: 07-11-10
Location: Georgia
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An 8 lb flat in 6 1/2 hours? Man, you must be living right
Great job!
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Bob |
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07-18-2010, 02:14 PM | #14 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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lets some some sliced pics!
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07-18-2010, 03:25 PM | #15 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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1. The guy who you are taking this recipe from is an idiot.
2. It looks like Paulie from Goodfellas sliced each peppercorn with a razor individually so I would be concerned about foiling. 3.This should be good... especially the next one where you don't have to open your drum and take pictures. I just did a small order of 30 rack of ribs. For ten they got 1/3 link of sausage, 2 huge ribs, Sugar Coma Baked Beans, sauce and one irregular. It was the first time I got the church to put everything (except the sauce and beans) in butcher paper so now my process is complete. The kitchen was clean before the lunch service it went so good. Bags, ya know. Quote:
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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