The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 06-17-2013, 09:53 AM   #1
SmokinJohn
is One Chatty Farker
 
SmokinJohn's Avatar
 
Join Date: 10-15-12
Location: Anaheim, CA
Downloads: 0
Uploads: 0
Default 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.
__________________
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller
SmokinJohn is online now   Reply With Quote


Thanks from: --->
Unread 06-17-2013, 11:16 AM   #2
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

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.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Thanks from:--->
Unread 06-17-2013, 12:23 PM   #3
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

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.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Thanks from:--->
Unread 06-17-2013, 12:57 PM   #4
Arlin_MacRae
Moderator

 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Downloads: 1
Uploads: 0
Default

Bold moves, sir. Bold moves.
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Thanks from:--->
Unread 06-17-2013, 08:03 PM   #5
1911Ron
is One Chatty Farker

 
1911Ron's Avatar
 
Join Date: 04-09-12
Location: Ft. Mudge, Az
Downloads: 0
Uploads: 0
Default

Well done and to think there was no whiz bang goodies to help!
__________________
Old Rifles, Cast Iron and other things i spend my money on!
1911Ron is offline   Reply With Quote


Thanks from:--->
Unread 06-17-2013, 08:10 PM   #6
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by 1911Ron View Post
Well done and to think there was no whiz bang goodies to help!
Thief
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Unread 06-17-2013, 08:12 PM   #7
wango
Knows what a fatty is.
 
Join Date: 02-20-12
Location: Vermontville, MI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Arlin_MacRae View Post
Bold moves, sir. Bold moves.
Ditto
__________________
Never let common sense get in the way of a good disaster.
wango is offline   Reply With Quote


Unread 06-17-2013, 08:46 PM   #8
code3rrt
is Blowin Smoke!

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Downloads: 0
Uploads: 0
Default

Good work, a good sleep is an amazing thing isn't it? Glad it all worked out!

KC
__________________
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.
code3rrt is offline   Reply With Quote


Thanks from:--->
Unread 06-17-2013, 09:35 PM   #9
Daggs
Full Fledged Farker
 
Join Date: 09-09-12
Location: Crystal Lake IL
Downloads: 0
Uploads: 0
Default

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!
__________________
UDS (not so U) UDD, 22.5 OTS, Coming soon: mini UDS & double barreled RFS
Daggs is offline   Reply With Quote


Unread 06-18-2013, 08:27 AM   #10
SmokinJohn
is One Chatty Farker
 
SmokinJohn's Avatar
 
Join Date: 10-15-12
Location: Anaheim, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Daggs View Post
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!
to prevent flareups while I slept (and to capture the beefy juices for a sauce).
__________________
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller
SmokinJohn is online now   Reply With Quote


Reply

Tags
brisket, pork butt, Thermapen, uds

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:49 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts