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Unread 12-23-2012, 10:16 PM   #1
chagovatoloco
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Default Help!!!! Brisket

So my wife just informed me I am smoking a brisket in my uds for Christmas eve. 6lb, apparently she put a rub on it and has been in the fridge for two days. So now what, I've never done any thing bigger than a tri tip.

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Unread 12-23-2012, 10:22 PM   #2
Groundhog66
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Hopefully it's not a high salt rub.
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Unread 12-23-2012, 10:26 PM   #3
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cook it until it's done.

since you have little time to prepare, that's good, so you won't confuse yourself with 100 different suggestions, old posts, etc.

just pic a temp you like... maintain it and let it go until it gives up and is probe tender. start earlier than later.. you can rest it for a while prior to serving.

If you feel that you just have to use foil, don't use it until there is a good color and bark formed on the exterior.
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Unread 12-23-2012, 10:32 PM   #4
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Not sure about everybody else, but I wouldn't leave a rub on much more than 12-24 hrs at the most.
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Unread 12-23-2012, 10:33 PM   #5
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Otherwise, good advice by Militant Squatter
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Unread 12-23-2012, 10:50 PM   #6
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What's done is done, it'll taste fine. Follow what the Squatter says, and you'll be good to go.
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Unread 12-23-2012, 10:56 PM   #7
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Thanks for the help. My wife just told me she put the rub on today. Thank god... I thought it had been longer. So I just throw it in and wait. Easy enought my uds is pretty stable at about 225. Any idea on what temp? And how long it should take?

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Unread 12-23-2012, 10:57 PM   #8
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Should I baste it?

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Unread 12-23-2012, 10:59 PM   #9
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Is it just a flat? If it is I would see if you can get your smoker to 250*F and check it after 5 hours. If you need to you can bump the temp up to get it done. You shouldn't have to baste in a UDS. Just start it and get it to temp and put your meat on. I usually put my meat on while the smoker is coming up to temp.
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Unread 12-23-2012, 11:00 PM   #10
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I am not a brisket pro by any means so hopefully I won't mislead you, but I like to smoke my brisket around 250, or even slightly hotter. Hope that helps and hope others chime in that have more experience than me!
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Unread 12-23-2012, 11:11 PM   #11
chagovatoloco
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Cool, no basting even better! So until it's tender 250 wow! It is pretty flat we eat at 4:30pm so I'll start about 8:00am, or earlier?

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Unread 12-23-2012, 11:17 PM   #12
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Start earlier and get it done. It will hold well in a cooler or a 150*F oven.
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