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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 11-30-2013, 10:12 AM   #1
Elmerf15
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Default UDS Brisket pr0n

First post newb. Woke up early this AM and fired up my newly built UDS for a brisket flat smoke. 8 degrees outside. Reread the basic brisket tutorial...and off to the races. Two hours in and my UDS is holding 230-250 nicely with a couple of small spikes to 260 or so. Here are a couple pics.....more to follow.
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Unread 11-30-2013, 10:13 AM   #2
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Default Pic 2- 2hrs

At the 2hr pt
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Unread 11-30-2013, 10:25 AM   #3
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Looking good elmerf15. Looks like a good job on the drum build.
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Unread 11-30-2013, 10:35 AM   #4
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Looks like it's doin fine
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Unread 11-30-2013, 10:40 AM   #5
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Moving right along!
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Unread 11-30-2013, 12:21 PM   #6
Elmerf15
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Default 4.5 hrs

Four and a half hours in. Temp holding 235 or so. My question is to wrap or not to wrap?
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Unread 11-30-2013, 12:39 PM   #7
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Some do some don't. Looking good anyway. Can't wait for the grand finale!
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Unread 11-30-2013, 12:46 PM   #8
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If the color is where you want it, wrap. If it ain't, don't.
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Unread 11-30-2013, 01:10 PM   #9
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The color looks good (for me). I would wrap in butcher paper at this point, especially if you are cooking at 235f, it will have it ready to eat sooner. I normally do brisket hotter. Keep us posted....looking really good.
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Unread 11-30-2013, 02:49 PM   #10
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Default 7 hours

Pulled it at 7 hours. Good probe check. Wrapped in foil and towels and in cooler for the next couple of hours. I did not add any broth or liquid.....do I need to? Took serious will power to not taste a bite. Fingers crossed, beer in hand, great football going on.
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Unread 11-30-2013, 05:04 PM   #11
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Default Final Pics

Rats! I should've wrapped it earlier.....just like I was advised. I pulled it at what I thought was "probe tender" but it was pretty dry. I think it was undercooked. Delicious but undercooked. Here are some final pics. Next time brisket, next time!
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Unread 11-30-2013, 05:07 PM   #12
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We all live and learn.

Probe tender is a thing you have to do a few times to really get the feel for.

But if it tastes good then you did fine
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Unread 11-30-2013, 05:08 PM   #13
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Default Last one before scarfing

Last full plate pic with Memphis BBQ sauce. I can't leave my favorite home sauce out of the pic....it was the saving grace for moisture. Darn it!
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Unread 11-30-2013, 05:12 PM   #14
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Good cook. I'd hit that. I've been on a brisket drought myself lately. Gonna do two full packers tomorrow at 300° per Bludawg's advice and see if that leaves them a little wetter. Hedging the bet just a little, though. Gonna wrap one in butcher paper and one in foil.
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Unread 11-30-2013, 05:19 PM   #15
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Next time I'm doing a full packer or sticking with pork. Anxious to see the butcher paper/foil winner 71.
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