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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 08-08-2009, 02:53 PM   #1
indianagriller
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Default 1st Brisket on Completed UDS w/ PRON

Here are the pics from the maiden voyage...

Here is the 13 lb brisket in cryovac



Here is is after being rubbed with PopDaddys dirty dalmatian rub from his video on you tube.



Here is the UDS in action, you can see the other grills/smokers that are not in use since the UDS.


Here is the Brisket after the point was removed,cubed, lightly sauced and placed back in the smoker for about 3 more hours.



No pictures after slicing due to it being consumed so fast. Overall I am very happy with my pair of UDS It held temp like a champ and the cook went about 5 hours or so at about 230-260. The smell was awesome with the fat rendering down and sizzling onto the coals.

Last edited by indianagriller; 08-08-2009 at 03:03 PM.. Reason: edit to title
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Unread 08-08-2009, 03:12 PM   #2
landarc
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Looks good, although no slice pics is a sad thing.
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Unread 08-08-2009, 03:24 PM   #3
millsy
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Is the kettle in the back a 18 or 22?If it is a 22 why are you not using it as a lid for the UDS
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Unread 08-08-2009, 03:34 PM   #4
indianagriller
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It is an 18, or i would be using it for the lid. I am looking at yard sales,dumps,recycle places, for old donor lids for it.
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Unread 08-08-2009, 06:40 PM   #5
mfsport
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Default Brisket

The brisket looks great.can you give some imformation on the smoker. I am a beginner.and all i know to do is ask questions.
Keep on smokng. Thanks mf sport.
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Unread 08-08-2009, 07:00 PM   #6
firecracker jack
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Looks real good! I'm a little suprised at the cook time, ( 5hrs?)..What temp did you pull it? Nice lookin' bark! Bet it tasted good too....Nice job man! I'll be doin my first cook on my newly built uds tomorrow,,,Was goin' to do a butt or some ribs, but man that brisket's mighty temptin'....

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Unread 08-09-2009, 03:12 AM   #7
indianagriller
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I was suprised with the cook time as well, but the probe went in smooth like butter, I then checked with a therm and it was at 189 and the point was at 176. MFSPORT, there is a lengthy thread going on about the UDS so i wont really get into details about it, but you are cooking over direct heat instead of indirect like an offset. Something about the smell of the drippings hitting the fire that makes it smell and taste better.
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Unread 08-09-2009, 05:22 AM   #8
chambersuac
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Looks great!
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Unread 08-09-2009, 08:16 AM   #9
tubadude
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Nice job!!
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