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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 07-26-2009, 05:58 PM   #1
Rich Parker
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Default UDS Brisket PRON

Like BobBrisket says...."The UDS makes a MEAN Brisket"

I didn't follow any special directions of low heat or high heat but just let the UDS decide what temp to cook at. The UDS went as high as 298 and as low as 235 in the 9 hours it took to cook this 8lb flat. I foiled it at 175 and didn't pull it off until it was probe tender.

Thanks to all for the advice!





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Unread 07-26-2009, 06:12 PM   #2
Smokin Mike
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I can smell it from here, great job!

did you inject it?
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Unread 07-26-2009, 06:18 PM   #3
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nice fan
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Unread 07-26-2009, 06:18 PM   #4
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Quote:
Originally Posted by Smokin Mike View Post
I can smell it from here, great job!

did you inject it?
Thanks! Nope - Just a simple rub of salt, pepper, garlic, paprika, and cayenne.
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Unread 07-26-2009, 06:19 PM   #5
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Nice!!!!
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Unread 07-26-2009, 07:19 PM   #6
Adaboy
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Looks mighty tasty. Great job!
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Unread 07-26-2009, 07:21 PM   #7
diamond
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man....... i wish mind looked so good
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Unread 07-26-2009, 08:20 PM   #8
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Beautiful
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Unread 07-26-2009, 08:30 PM   #9
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Quote:
Originally Posted by Porchpup View Post
Beautiful
I 2nd that
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Unread 07-26-2009, 08:30 PM   #10
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Nice brisket. You nailed it!
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Unread 07-26-2009, 08:39 PM   #11
ytsejam
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that looks about perfect!
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Unread 07-26-2009, 09:20 PM   #12
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Very nice Brisket. Was your rub equal parts?
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Unread 07-26-2009, 11:12 PM   #13
landarc
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Man that looks great, and that smoke rings looks almost unreal.
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Unread 07-26-2009, 11:20 PM   #14
Chef Country
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looks great
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Unread 07-26-2009, 11:45 PM   #15
michiana mark
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Good lookin brisket. I think Ford is looking for a brisket cook.
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