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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 08-15-2010, 07:41 PM   #1
FullBoar
On the road to being a farker
 
Join Date: 07-06-10
Location: Hanover, PA
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Default 1st Brisket on the UDS (PRON)

Well it's Sunday which means another round of smokin and this week I decided it was time for a brisket. I have to say i'm a little disappointed with this one, it wasn't a disaster but it certainly wasn't my best brisket either. All in all the flavor was good and it had a nice bark but it was a bit dry. Definitely have some fine tuning to do the next time i smoke a brisket on my UDS.
Pics were taken at the beginning, 3 hours into smoke and finish.
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File Type: jpg brisket.jpg (70.5 KB, 60 views)
File Type: jpg 3hours.jpg (44.4 KB, 59 views)
File Type: jpg finished.jpg (89.1 KB, 59 views)
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Unread 08-15-2010, 08:05 PM   #2
BIG_DEANS_QUE
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Join Date: 07-13-10
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Looks Good what temp? Fat cap up down? flip? injection? wonder what could have gone wrong to ya ... But it looks great to me hehehe
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Unread 08-15-2010, 08:38 PM   #3
Jay Bird
is one Smokin' Farker

 
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Just like people, pretty on the outside but cant tell what's going on underneath.
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Unread 08-15-2010, 08:45 PM   #4
FullBoar
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Temp guage was holding a steady 250 all day long. Fat cap up, always, no flip, no injection. I think I waited a little too long before I put it in an aluminum pan and covered that with foil and i think i should have just wrapped it instead. When i put it in the pan i drizzled it with honey and dusted with more rub. Thats what i think was the problem, it wasn't enough moisture and having it in the pan leaves it sitting dead center on the UDS instead of off to the side.
Did you do the cheesy jalapeno cornbread yet Dean?
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