UDS Brisket PRON (my 1st brisket...done)

KSims1868 · 05-08-2010, 05:30 PM

Here we go.
Let's start with the freshly unwrapped brisket. I kept it tightly wrapped in plastic wrap and just took it out to unwrap it and come up to room temp a little bit. Weighed just under 8 lbs.

The UDS is right on the money...smoking great. Red Bull & Vodka is getting low though...time for a refill.

Took a peak when my alarm went off this morning. Looking good. Internal temp was 166* and I wrapped it in foil, put back. I also added the 4 racks of ribs at this point.

Took it off when internal temp was 190* and let it rest in the cooler. 3 hours later I took it out to slice it up.

I (obviously) still need lots of practice, but I'm happy with the results of my 1st brisket. The flat was sort of dry, but after it rested in the pan with the juices it really moistened up and was very tasty. Great smoke flavor and a good balance of smoke/meat/rub flavors. Everyone was very pleased.

Did I mention i also smoked 4 racks of baby-back ribs and 2 links of axis deer sausage? It was quite a spread for Mother's Day around here.

And I'll add that YES - this ALL fit on the UDS at the same time (using a "rib rack"). It was awesome. Wish I had a pic of that, but I didn't take one.
All in all I think it was a successful cook. I can't wait to try another brisket. I think I'll do a bigger one next time. This one fed 8 people, but we ate all of it. Lots of ribs left over, but the brisket was GONE fast.

Chef Jim · 05-08-2010, 05:33 PM

Nice work on that one, you did good. I'd ask for some but I'm not hungry. See my thread for no dinner tonight.

dannypat21 · 05-08-2010, 06:22 PM

Looks great!

dgassaway · 05-08-2010, 06:23 PM

Nice smoke ring. I'd hit that!

Willie's BBQ · 05-08-2010, 06:27 PM

sorry, i can't comment

Willie's BBQ · 05-08-2010, 06:27 PM

but it looks pretty dam good

peppasawce · 05-08-2010, 06:34 PM

you jave done us all proud KSims

landarc · 05-08-2010, 06:44 PM

That is some good looking grub.

1_T_Scot · 05-08-2010, 07:01 PM

Good Looking Brisket and Ribs!!!

barbefunkoramaque · 05-08-2010, 07:04 PM

Buddy you did good. Flats are the most persnickety things to get right - on moisture first and texture second. The protective and self basting barrier of the point meat is a must. I bet if you just cut off only what you needed it would have been more moist. In addition, rubs and marinades have a drying effect as well oddly enough. People expect more and they can add moisture to grilled meats but in a long cook its not a great thing to do. This also can happen if your rub is a high salt rub. This is one reason why injections help some bbqers more than marinades.

Some still think that marinades don't even matter on these large cuts.

SmokinAussie · 05-08-2010, 07:22 PM

Well done Man! If that i you're first brisky, you're gonna be an expert soon!

Cheers!

Bill

Smoker'sLoungeBBQ · 05-08-2010, 07:28 PM

That looks really good. I had a hankering for brisket all day today, but alas, no time to cook this weekend.

KSims1868 · 05-09-2010, 10:57 PM

It was absolutely my very 1st brisket. Can't wait to smoke another this weekend coming up...maybe 2.
BUT I think my next challenge to conquer is going to be pulled pork. Nobody I know eats that around here (southeast TX). Wish me luck.

Ron_L · 05-10-2010, 08:27 AM

Quote:

Originally Posted by Willie's BBQ

sorry, i can't comment

Um... Why?

Ksims1868...

Nice job on your first brisket, Bro! It looks good from here!

Derek · 05-10-2010, 08:30 AM

I agree with Ron, It looks like a very nice brisket.

At least you didn't have to throw yours out.

05-08-2010, 05:30 PM	#1
KSims1868 Full Fledged Farker Join Date: 04-26-10 Location: Houston, TX Downloads: 0 Uploads: 0	UDS Brisket PRON (my 1st brisket...done) Here we go. Let's start with the freshly unwrapped brisket. I kept it tightly wrapped in plastic wrap and just took it out to unwrap it and come up to room temp a little bit. Weighed just under 8 lbs. The UDS is right on the money...smoking great. Red Bull & Vodka is getting low though...time for a refill. Took a peak when my alarm went off this morning. Looking good. Internal temp was 166* and I wrapped it in foil, put back. I also added the 4 racks of ribs at this point. Took it off when internal temp was 190* and let it rest in the cooler. 3 hours later I took it out to slice it up. I (obviously) still need lots of practice, but I'm happy with the results of my 1st brisket. The flat was sort of dry, but after it rested in the pan with the juices it really moistened up and was very tasty. Great smoke flavor and a good balance of smoke/meat/rub flavors. Everyone was very pleased. Did I mention i also smoked 4 racks of baby-back ribs and 2 links of axis deer sausage? It was quite a spread for Mother's Day around here. And I'll add that YES - this ALL fit on the UDS at the same time (using a "rib rack"). It was awesome. Wish I had a pic of that, but I didn't take one. All in all I think it was a successful cook. I can't wait to try another brisket. I think I'll do a bigger one next time. This one fed 8 people, but we ate all of it. Lots of ribs left over, but the brisket was GONE fast.

05-08-2010, 05:33 PM	#2
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida Downloads: 0 Uploads: 0	Nice work on that one, you did good. I'd ask for some but I'm not hungry. See my thread for no dinner tonight. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet. http://www.chef-jim.com A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

05-08-2010, 06:23 PM	#4
dgassaway Full Fledged Farker Join Date: 05-11-09 Location: Kalispell, MT Downloads: 0 Uploads: 0	Nice smoke ring. I'd hit that! __________________ [FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][B][I]David [/I][/B][/COLOR][/SIZE][/FONT] [COLOR=Navy] [/COLOR][FONT=Verdana][SIZE=2][COLOR=Navy]1 Very Ugly UDS & 2 Pretty Ones plus 2 big a$$ stoked 85's 1 Weber 22.5 with Rib-O-Lator & [/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2][COLOR=Blue][COLOR=Navy][COLOR=DarkOrange][B]Orange[/B][/COLOR] Thermopen[/COLOR][/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2] ____________[/SIZE][/FONT][FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][FONT=Verdana] PNWBA Board Member \| CBJ #200356[/FONT] Smokin' HOT Grillfriends \| Wellseasoned & The CanadaQ Crew BBQ Team Event Organizer: Big Red Barn Burner \| Cloverdale Cowboy Cook-off \| BBQ on the By Pass[/COLOR][/SIZE][/FONT]

05-08-2010, 06:34 PM	#7
peppasawce is one Smokin' Farker Join Date: 07-08-09 Location: Columbia, Mississippi Downloads: 0 Uploads: 0	you jave done us all proud KSims __________________ Getting A smoke Ring is were it's at Yall

05-08-2010, 06:44 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	That is some good looking grub. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

05-08-2010, 06:22 PM	#3
dannypat21 is one Smokin' Farker Join Date: 03-01-10 Location: Rancho Cucamonga, CA Downloads: 0 Uploads: 0	Looks great!

05-08-2010, 06:27 PM	#5
Willie's BBQ Banned Join Date: 03-16-10 Location: tampa,fl Downloads: 0 Uploads: 0	sorry, i can't comment

05-08-2010, 07:01 PM	#9
1_T_Scot is Blowin Smoke! Join Date: 06-03-08 Location: Pontiac Illinois Downloads: 0 Uploads: 0	Good Looking Brisket and Ribs!!! __________________ Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009

05-08-2010, 07:04 PM	#10
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	Buddy you did good. Flats are the most persnickety things to get right - on moisture first and texture second. The protective and self basting barrier of the point meat is a must. I bet if you just cut off only what you needed it would have been more moist. In addition, rubs and marinades have a drying effect as well oddly enough. People expect more and they can add moisture to grilled meats but in a long cook its not a great thing to do. This also can happen if your rub is a high salt rub. This is one reason why injections help some bbqers more than marinades. Some still think that marinades don't even matter on these large cuts. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

05-08-2010, 07:22 PM	#11
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	Well done Man! If that i you're first brisky, you're gonna be an expert soon! Cheers! Bill __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

05-08-2010, 07:28 PM	#12
Smoker'sLoungeBBQ On the road to being a farker Join Date: 10-17-07 Location: Ronkonkoma, NY Downloads: 0 Uploads: 0	That looks really good. I had a hankering for brisket all day today, but alas, no time to cook this weekend. __________________ Kevin - Smokers Lounge BBQ

05-09-2010, 10:57 PM	#13
KSims1868 Full Fledged Farker Join Date: 04-26-10 Location: Houston, TX Downloads: 0 Uploads: 0	It was absolutely my very 1st brisket. Can't wait to smoke another this weekend coming up...maybe 2. BUT I think my next challenge to conquer is going to be pulled pork. Nobody I know eats that around here (southeast TX). Wish me luck.

05-10-2010, 08:30 AM	#15
Derek is Blowin Smoke! Join Date: 02-28-10 Location: Traverse City,Mi Downloads: 0 Uploads: 0	I agree with Ron, It looks like a very nice brisket. At least you didn't have to throw yours out. __________________ Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit.

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