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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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Old 11-04-2013, 11:41 AM   #1
DDM4V1
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Join Date: 07-03-13
Location: Summerville, SC
Default First Brisket on the UDS (actually...ever!)

I have been successful thus far with the UDS. Two butts, a turkey, ribs twice. Everything came out the way it should. I really wanted to do brisket because most of the reading here suggests it is the hardest thing to get right.

I had had a hell of a time finding a packer, but finally found a beautiful 14 lb. specimen at the butcher shop.

A little trim, a generous rub of kosher salt and Chicago Steak and Chop seasoning from World Market and she was resting comfortably on the counter coming up to room temp while I prepped the drum.

I used a basket of Trader Joe's briquettes and 4 chunks of hickory and 2 chunks of cherry. Up to 325° and on she she goes.

(My GS3 takes beautiful pictures everywhere except the kitchen. Sorry for the quality.)



(Some people suggest layering the meat side with the fat trimmings. You can see some small pieces there with which I was experimenting.)

I averaged about 330°-335° and was at 195° in about six hours. Probed. Nope. Waited a half Hour. Probed. Nope. Waited a half hour. BAM! Butta! Off she comes.



Flat separated, wrapped, and coolered. Point was cubed, sprinkled and tossed with sauce. Back on.

Made a batch of Keri's beans (the best).

Ends come off, some which go into the beans.



Flat is sliced.



Juicy, flavorful, bends like it should, with the perfect pull. I'd love to say I am that good, but I have just been lucky. Plus, this drum just flat out cruises.

Thanks for looking!
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Old 11-04-2013, 11:48 AM   #2
peeps
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nice first brisky!
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Old 11-04-2013, 11:48 AM   #3
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And it only gets better form here
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Old 11-04-2013, 11:51 AM   #4
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Great job!
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Old 11-04-2013, 11:53 AM   #5
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I appreciate it guys. Help from guys like you Blu are what helps make noobs like me successful! Thanks!
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Old 11-04-2013, 12:03 PM   #6
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Looks good. I discovered that the hardest thing about cooking brisket, is to get out of your own head. I'm not a master by any means, but once I realized that it wasn't as hard as I was making it out to be, it made cooking them, a lot more fun.

Matt
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Old 11-04-2013, 12:07 PM   #7
DDM4V1
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Quote:
Originally Posted by el_matt View Post
Looks good. I discovered that the hardest thing about cooking brisket, is to get out of your own head. I'm not a master by any means, but once I realized that it wasn't as hard as I was making it out to be, it made cooking them, a lot more fun.

Matt
Excellent point. Not worth it if you aren't having fun!
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Old 11-04-2013, 12:15 PM   #8
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Double Post edit

Last edited by 16Adams; 11-04-2013 at 12:18 PM.. Reason: 2X Post
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Old 11-04-2013, 12:16 PM   #9
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Once you've cooked one brisket, well then you've cooked one brisket. They all act a little different on time and temp (ie:frustration) however the probe test is consistent $$$$$

Fretting Time and Temp on briskest result in either high level anxiety or low level paranoia. Probe testing removes these to a comfortably numb state.

Good job. Enjoyed the pics

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Old 11-04-2013, 12:23 PM   #10
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Fantastic pics, looks like a pro cooked her.
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Old 11-04-2013, 01:01 PM   #11
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Nice job!
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