Sunday Brisket and kneadless bread UDS pron

[HARRYSTOWN]

Smoked a brisket super hot and fast Sunday on the UDS. Cooked at 325 for 6 hours. At 4 hours probe showed 172*. I went for a motorcycle ride and came back 2 hours later and probe was at 209*. Soft like butter. Tasted amazing. Rubbed with onion powder and coarse black pepper and kosher salt. Best brisket I have ever eaten. Not much of a smoke ring. Cooked fat cap up. Smoke ring barely visible under fat cap side only. It was a trimmed flat only.




Also backed some kneadless bread in a 12" Cast Iron Dutch Oven. Used the recipe from Youtube. search kneadless bread. Its super easy and crusty like Panera's

[paperboy98]

which recipe on you tube...there are several? Thanks
Paperboy98

[HARRYSTOWN]

Mix:

3 cups of flour

1 1/2 tsp salt

1/4 tsp of yeast

1 1/2 cups warm water (not hot, hot water stops yeast from activating)

Mix in a bowl



Cover bowl with plastic wrap set on counter for 12 to 18 hours.

Place dough on lightly floured surface, fold dough in half twice.

Lightly dust a cotton towel with corn meal

Place dough on towel seam side down.

Lightly dust top of dough with corn meal.

Wrap dough in towel and place on counter rest for 2 hours.



Pre-heat oven and cast iron pot with lid to 450* (allow extra 15 min for pot to get to 450* (pot can be a dutch oven or enamel pot with lid.)

Drop dough into hot pot seam side up and bake with lid on for 30 minutes.

Take off lid and bake addition 15 minutes.



Makes a nice crusty round loaf.



I baked one with bread flour and one with all purpose flour. Bread flower makes for less dense bread, either will work.

[paperboy98]

Thanks!! Nice looking bread!
Paperboy

[HARRYSTOWN]

Recipe is not mine. It was posted in the New York Times.
Recipe: No-Knead Bread - New York Times
Nov 8, 2006 ... A recipe for No-Knead Bread, adapted from Jim Lahey, Sullivan Street Bakery.
www.nytimes.com/2006/11/08/dining/081mrex.html - Similar