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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 06-21-2009, 10:14 AM   #1
dgassaway
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Join Date: 05-11-09
Location: Kalispell, MT
Default My first UDS brisket w/pron

I got an 11.3 lb brisket coated it with Montreal steak seasoning and put it on the UDS at about 250° at 8:30 Friday night.

At about 18hrs the temperature of the meat read 189° and I the probe slid through both the point and flat like butter so I pulled it from the smoker, separated the two pieces, wrapped the flat in foil and towels and stuck it in the ice chest for a couple of hours.

Flavor was nice but a little too much rub I think. Also would have liked it to be a little more moist. I thought it was a little dry but my wife loved it that way. Any suggestions?

I made burnt ends out of the point with Pepper Jelly and some with Bulls Eye BBQ sauce, man they turned out good but a little too much dry rub so they're a little salty.

Also made some turds. I love these little guys! I'll wear gloves next time...that'll burn the crap out of your hands if you cut enough of them!

Last edited by dgassaway; 05-02-2010 at 12:30 PM..
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Old 06-21-2009, 10:26 AM   #2
millsy
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It all looks good to me,nice spread
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Old 06-21-2009, 12:01 PM   #3
thillin
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Looks good. Just need some white bread, onions and pickles and you'd be set.
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