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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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05-08-2010, 05:30 PM | #1 |
Full Fledged Farker
Join Date: 04-26-10
Location: Houston, TX
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UDS Brisket PRON (my 1st brisket...done)
Here we go.
Let's start with the freshly unwrapped brisket. I kept it tightly wrapped in plastic wrap and just took it out to unwrap it and come up to room temp a little bit. Weighed just under 8 lbs. The UDS is right on the money...smoking great. Red Bull & Vodka is getting low though...time for a refill. Took a peak when my alarm went off this morning. Looking good. Internal temp was 166* and I wrapped it in foil, put back. I also added the 4 racks of ribs at this point. Took it off when internal temp was 190* and let it rest in the cooler. 3 hours later I took it out to slice it up. I (obviously) still need lots of practice, but I'm happy with the results of my 1st brisket. The flat was sort of dry, but after it rested in the pan with the juices it really moistened up and was very tasty. Great smoke flavor and a good balance of smoke/meat/rub flavors. Everyone was very pleased. Did I mention i also smoked 4 racks of baby-back ribs and 2 links of axis deer sausage? It was quite a spread for Mother's Day around here. And I'll add that YES - this ALL fit on the UDS at the same time (using a "rib rack"). It was awesome. Wish I had a pic of that, but I didn't take one. All in all I think it was a successful cook. I can't wait to try another brisket. I think I'll do a bigger one next time. This one fed 8 people, but we ate all of it. Lots of ribs left over, but the brisket was GONE fast. |
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05-08-2010, 05:33 PM | #2 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Nice work on that one, you did good. I'd ask for some but I'm not hungry. See my thread for no dinner tonight.
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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05-08-2010, 06:22 PM | #3 |
is One Chatty Farker
Join Date: 03-01-10
Location: Castaic, CA
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Looks great!
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05-08-2010, 06:23 PM | #4 |
Full Fledged Farker
Join Date: 05-11-09
Location: Kalispell, MT
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Nice smoke ring. I'd hit that!
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[FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][B][I]David [/I][/B][/COLOR][/SIZE][/FONT] [COLOR=Navy] [/COLOR][FONT=Verdana][SIZE=2][COLOR=Navy]1 Very Ugly UDS & 2 Pretty Ones plus 2 big a$$ stoked 85's 1 Weber 22.5 with Rib-O-Lator & [/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2][COLOR=Blue][COLOR=Navy][COLOR=DarkOrange][B]Orange[/B][/COLOR] Thermopen[/COLOR][/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2] ____________[/SIZE][/FONT][FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][FONT=Verdana] PNWBA Board Member | CBJ #200356[/FONT] Smokin' HOT Grillfriends | Wellseasoned & The CanadaQ Crew BBQ Team Event Organizer: Big Red Barn Burner | Cloverdale Cowboy Cook-off | BBQ on the By Pass[/COLOR][/SIZE][/FONT] |
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05-08-2010, 06:27 PM | #5 |
Banned
Join Date: 03-16-10
Location: tampa,fl
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sorry, i can't comment
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05-08-2010, 06:27 PM | #6 |
Banned
Join Date: 03-16-10
Location: tampa,fl
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but it looks pretty dam good
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05-08-2010, 06:34 PM | #7 |
is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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you jave done us all proud KSims
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Getting A smoke Ring is were it's at Yall |
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05-08-2010, 06:44 PM | #8 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That is some good looking grub.
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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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05-08-2010, 07:01 PM | #9 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Good Looking Brisket and Ribs!!!
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Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009 |
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05-08-2010, 07:04 PM | #10 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Buddy you did good. Flats are the most persnickety things to get right - on moisture first and texture second. The protective and self basting barrier of the point meat is a must. I bet if you just cut off only what you needed it would have been more moist. In addition, rubs and marinades have a drying effect as well oddly enough. People expect more and they can add moisture to grilled meats but in a long cook its not a great thing to do. This also can happen if your rub is a high salt rub. This is one reason why injections help some bbqers more than marinades.
Some still think that marinades don't even matter on these large cuts.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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05-08-2010, 07:22 PM | #11 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Well done Man! If that i you're first brisky, you're gonna be an expert soon!
Cheers! Bill
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A butterflies wings. About to bring down everything... |
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05-08-2010, 07:28 PM | #12 |
On the road to being a farker
Join Date: 10-17-07
Location: Ronkonkoma, NY
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That looks really good. I had a hankering for brisket all day today, but alas, no time to cook this weekend.
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Kevin - Smokers Lounge BBQ |
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05-09-2010, 10:57 PM | #13 |
Full Fledged Farker
Join Date: 04-26-10
Location: Houston, TX
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It was absolutely my very 1st brisket. Can't wait to smoke another this weekend coming up...maybe 2.
BUT I think my next challenge to conquer is going to be pulled pork. Nobody I know eats that around here (southeast TX). Wish me luck. |
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05-10-2010, 08:27 AM | #14 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Um... Why?
Ksims1868... Nice job on your first brisket, Bro! It looks good from here!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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05-10-2010, 08:30 AM | #15 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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I agree with Ron, It looks like a very nice brisket.
At least you didn't have to throw yours out.
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Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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