BBQDane
07-18-2014, 03:35 AM
Hey Brethren
Yesterday I had my first go on a brisket flat, in my UDS.
I've read much about how to prepare and smoke a brisket - packer or flat on this great site, so when I finally got my hands on a brisket flat I gave it a go.
Some Pictures of my cooking.
First shot - fat side up:
http://i28.photobucket.com/albums/c227/fdiedrichsendk/18072014142_zpsf9fbb470.jpg
Next the other side:
http://i28.photobucket.com/albums/c227/fdiedrichsendk/18072014141_zps22115727.jpg
Trimmed some of the silver skin off, injected with some beef broth mixed with pepper, chili powder, worchestershire sauce and finally gave it a rub with salt, pepper, and some garlic powder.
http://i28.photobucket.com/albums/c227/fdiedrichsendk/18072014143_zpsc8da3a70.jpg
A close up after the rub:
http://i28.photobucket.com/albums/c227/fdiedrichsendk/18072014144_zps090cd34b.jpg
I had a temp about 250 during the whole cook.
Placed the brisket flat fat side Down, with a drip pan under to catch the drippings.
At 163 internal, I placed the brisket in the dripping pan, added the remaining injection mix, and sealed the dripping pan with som foil.
Kept same temp until about 190 internal, when I tried the probe test.
Needed still a little more, and I let it go until 195, when the probe when in like "butta" :thumb:
Took it of the smoker:
http://i28.photobucket.com/albums/c227/fdiedrichsendk/18072014145_zps61bc70bd.jpg
Foiled in 2 layers of foil, wrapped a towel around, and put it in the cooler box to let it rest for 1 hour.
After 1 hour it was time to slice this beaty up:
http://i28.photobucket.com/albums/c227/fdiedrichsendk/18072014146_zps962bbddd.jpg
And another:
http://i28.photobucket.com/albums/c227/fdiedrichsendk/18072014147_zps2877a855.jpg
When I was cutting it, the juices sprayed out - lol.
I had invited my parents to try brisket for the first time, and they loved it.
So juice and tender - and very tasty also.
Was great with my homemade BBQ sauce - thanks qman :thumb:
Thanks for looking :-D
Yesterday I had my first go on a brisket flat, in my UDS.
I've read much about how to prepare and smoke a brisket - packer or flat on this great site, so when I finally got my hands on a brisket flat I gave it a go.
Some Pictures of my cooking.
First shot - fat side up:
http://i28.photobucket.com/albums/c227/fdiedrichsendk/18072014142_zpsf9fbb470.jpg
Next the other side:
http://i28.photobucket.com/albums/c227/fdiedrichsendk/18072014141_zps22115727.jpg
Trimmed some of the silver skin off, injected with some beef broth mixed with pepper, chili powder, worchestershire sauce and finally gave it a rub with salt, pepper, and some garlic powder.
http://i28.photobucket.com/albums/c227/fdiedrichsendk/18072014143_zpsc8da3a70.jpg
A close up after the rub:
http://i28.photobucket.com/albums/c227/fdiedrichsendk/18072014144_zps090cd34b.jpg
I had a temp about 250 during the whole cook.
Placed the brisket flat fat side Down, with a drip pan under to catch the drippings.
At 163 internal, I placed the brisket in the dripping pan, added the remaining injection mix, and sealed the dripping pan with som foil.
Kept same temp until about 190 internal, when I tried the probe test.
Needed still a little more, and I let it go until 195, when the probe when in like "butta" :thumb:
Took it of the smoker:
http://i28.photobucket.com/albums/c227/fdiedrichsendk/18072014145_zps61bc70bd.jpg
Foiled in 2 layers of foil, wrapped a towel around, and put it in the cooler box to let it rest for 1 hour.
After 1 hour it was time to slice this beaty up:
http://i28.photobucket.com/albums/c227/fdiedrichsendk/18072014146_zps962bbddd.jpg
And another:
http://i28.photobucket.com/albums/c227/fdiedrichsendk/18072014147_zps2877a855.jpg
When I was cutting it, the juices sprayed out - lol.
I had invited my parents to try brisket for the first time, and they loved it.
So juice and tender - and very tasty also.
Was great with my homemade BBQ sauce - thanks qman :thumb:
Thanks for looking :-D