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View Full Version : Been awhile...brisket pron


iamthewreckingcrew
10-02-2011, 09:14 AM
Hello Brethren,

Although I haven't been on here lately, I have been cooking. In fact I'm cooking this right now:

http://i284.photobucket.com/albums/ll32/iamthewreckingcrew/Food/Phonepics.jpg

It's smokin' away on my newest UDS, "Meat Mangler".

http://i284.photobucket.com/albums/ll32/iamthewreckingcrew/Food/Phonepics185.jpg

The 13+ pound brisket has been on for 11 hours so far. Smells good. More pron to come...

Pyle's BBQ
10-02-2011, 09:15 AM
Is it done yet?

DirtyDirty00
10-02-2011, 10:26 AM
yum yum. i wanna see when its done! i love checkin out the brisket pics

iamthewreckingcrew
10-02-2011, 12:34 PM
14.5 hrs in...only up to about 160 internal temp. And I thought I started it too soon. :rolleyes:

HeSmellsLikeSmoke
10-02-2011, 12:36 PM
I can't read the therm. What temp are you smoking that baby?

Crazy Harry
10-02-2011, 12:36 PM
should be good

iamthewreckingcrew
10-02-2011, 12:44 PM
Well...it was down to about 210 for a couple hours early this morning as the ash was choking the coals. Been pretty steady between 225-250 otherwise. Haven't quite dialed in this new UDS yet. I built it the same as the Pig Destroyer except for the Weber lid. I'm thinking I might not have enough exhaust.

HeSmellsLikeSmoke
10-02-2011, 12:46 PM
I use a weber lid and can easily cook hot and fast with it. I have a BGE slide intake though. I bet you don't have enough intake or your charcoal is damp.

iamthewreckingcrew
10-02-2011, 02:05 PM
This is also only the second time I've done brisket. Maybe I'm just impatient...


But...it's done. Only took 15 1/2 hours. :roll: Wrapped in saran wrap and foil, toweled, and put in the cooler to rest. Will post sliced pron later. Called my parents to have them come eat and mom is making ribs...gonna be plenty of leftovers I think.

HeSmellsLikeSmoke
10-02-2011, 02:25 PM
I hope you nailed it.