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Exocet
12-05-2015, 05:16 PM
I got ambitious this weekend and decided to smoke a brisket, and 2 Boston butts. Over 26 lbs of meat. My biggest cook so far.

Picked up a 16lb choice brisket at Wally World the other day. I also got two 5-6lb Boston butts for some pulled pork. The goal was to package up some brisket and pulled pork for the colder months and have some burnt ends to eat today.

I went with the Oklahoma Joe's rub I found online. It's actually not too different from my own rub.

Here's the brisket ready to go.
http://i288.photobucket.com/albums/ll189/tossege/UDS/Brisket_2_1.jpg

And here are the Boston butts.

http://i288.photobucket.com/albums/ll189/tossege/UDS/Butts_1.jpg

Everything went on to the UDS about 5pm.

http://i288.photobucket.com/albums/ll189/tossege/UDS/Cook_1.jpg

I did a hybrid cook approach. Started on the smoker for about 5 hours at about 275 deg. Then, finished in the oven overnight, started at 195 deg, but later upped to 225 deg. I pulled everything at 730am.

Here's the brisket after I pulled it from the smoker.

http://i288.photobucket.com/albums/ll189/tossege/UDS/Brisket_2A.jpg

The pulled pork came out perfect, just fell apart when I pulled the bones out.

http://i288.photobucket.com/albums/ll189/tossege/UDS/Pulled_Pork.jpg

The brisket was extremely tender, maybe a touch too much. It was almost to the fall apart stage. The long oven finish cut down on the "barkiness" of the brisket. Also, the smoke ring wasn't as pronounced as I would like. Still had a good flavor, just need to fine tune the technique a little bit.

The burnt ends were just about perfect.

http://i288.photobucket.com/albums/ll189/tossege/UDS/Burnt_Ends_3.jpg

Randy3269
12-05-2015, 05:20 PM
Heck yeah! It all looks great.

hogs122
12-05-2015, 05:21 PM
All looks great from here!

pjtexas1
12-05-2015, 05:26 PM
that's going to be good today and one cold day soon.

Doog
12-05-2015, 05:50 PM
Looks good!
And a good idea freezing some of it,winters can get pretty cold up in New York.

Exocet
12-05-2015, 08:31 PM
Looks good!
And a good idea freezing some of it,winters can get pretty cold up in New York.
Just vacuum seal them and freeze. Then, toss them in boiling water when you're ready to eat them.

I'm getting more adventurous in colder temps with my UDS. It was about 40 deg when I did this. That's the coldest temp I've cooked in yet. No cooking temperature issues. The limit might be what I'm willing to stand outside in.

RolandJT
12-08-2015, 04:32 PM
Just vacuum seal them and freeze. Then, toss them in boiling water when you're ready to eat them.

I'm getting more adventurous in colder temps with my UDS. It was about 40 deg when I did this. That's the coldest temp I've cooked in yet. No cooking temperature issues. The limit might be what I'm willing to stand outside in.

I've cooked at -10 before, but it was a still night. Remarkably little difference in fuel use.

Windy days in the winter are a whole nother story.

nsbbqguy
12-08-2015, 05:32 PM
Looks like you had the uds all filled up. Looks like things turned out great!

Exocet
12-12-2015, 12:57 PM
Just finished off the last of the burnt ends with a burnt end sammie for lunch!

dport7
12-12-2015, 01:06 PM
Looks like you had good timing on both of them.

SmittyJonz
12-12-2015, 01:09 PM
:thumb:

landarc
12-12-2015, 01:13 PM
Looks like a great cook

mahenryak
12-12-2015, 02:11 PM
Food looks outstanding!! FWIW that's why I bought my ceramic cookers, so I can cook year-round. I cook outside pretty much anywhere north of zero up here in Alaska.

mikemci
12-12-2015, 03:44 PM
I wrapped my UDS with reflectics and it works great when cold or windy.

Sean "Puffy" Coals
12-12-2015, 05:51 PM
Looks great to me! Good job!

I'm a hybrid cooker myself. I usually start earlier tho and cook hotter in the oven- like 375. Even then, total cook time is plenty to ensure good fat rendering.

I make sure to catch all the drippings and put them in the pans when I put the meat into the oven to keep it moist.

I'm terrified to do an overnight cook so I make sure I finish everything the same day. Sometimes I'm up until 4 or 5am pulling pork, because it's such a pita to fit a whole butt in the fridge just to heat it back up again and pull it the next day.