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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.


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Unread 06-16-2013, 12:48 PM   #1
tinman
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Default Father's day brisket on the UDS

I finally decided to give brisket a go on the UDS. I trimmed up this 19 pounder and coated it with salt and pepper. I will let it ride low until it gets the color I want, and then wrap in butcher paper an crank up the heat a bit until it probes tender.....that's the plan at least.

More pron to come...
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Unread 06-16-2013, 01:09 PM   #2
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Good thing you knocked off the horns & bobbed the tail on that one or it would have been a snug fit.
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Unread 06-16-2013, 04:18 PM   #3
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Keep us posted.
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Unread 06-16-2013, 04:32 PM   #4
Ron_L
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Is it done yet?

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Unread 06-16-2013, 06:20 PM   #5
ajstrider
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That is a big old packer.
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Unread 06-16-2013, 08:46 PM   #6
tinman
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I am probing it, but it is hard to say if it is time to pull it. I have always gone by temp, and I am trying to go by feel on this one. The point is probing tender, but the thickets part of the flat feels a bit resistant still. It is hard to tell with the butcher paper grabbing the probe though. I haven't done the butcher paper thing either...so a lot of new stuff going on here. Looks like the the thickest part of the flat is at about 190ish right now too. Not sure what to do.
I am thinking of making some burnt ends with the point; when do you guys usually separate it and make the ends?
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Unread 06-16-2013, 11:50 PM   #7
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I pulled it when I thought the thickest part of the flat was feeling butter soft, and put it in the cooler for an hour. It was juicy, perfect pull-apart tender, and really great smoke flavor. I used peach wood on this one, and am definitely loving the character it gives. When I separated the flat from the point, it almost fell apart. I chopped up the point and put it back in for some burnt ends.
I am more than satisfied with the UDS's ability to turn out some spectacular brisket.





Thanks for lookin!
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Unread 06-17-2013, 04:35 AM   #8
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Wow, that looks brilliant
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Unread 06-17-2013, 11:14 AM   #9
tinman
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Only problem with a packer that big is it is hard to convince the wife I need to Q something else today, with a fridge full of leftovers.
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Unread 06-17-2013, 11:50 AM   #10
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That looks great tinman well done!! To keep from getting a false probe reading after you wrap it take a knife and stab through paper in the area where your gonna probe it.
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Unread 06-17-2013, 08:15 PM   #11
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Looks good enough to eat!
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Unread 06-17-2013, 08:24 PM   #12
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looks like you nailed it! Nice job!
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