View Full Version : Brisket: It's what's for dinner
rprata
01-06-2008, 10:45 AM
Nice close-up .. Wooster, and S/P/G rub.
http://www.rigeek.com/wp-content/uploads/2008/01/dsc00005.thumbnail.JPG
Nice 5.5lb USDA Choice Flat from BJ's. Decent fat cap still on it. Doing it on the WSM, UDS-style (no water pan) over RO, a chunk of cherry wood, and some large-ish hickory chips from the bottom of a chunk bag.
http://www.rigeek.com/wp-content/uploads/2008/01/dsc00004.thumbnail.JPG
More pics later... :mrgreen:
Bbq Bubba
01-06-2008, 10:52 AM
Did the same rub last week, you'll be very happy with that!! :biggrin:
chinesebob
01-06-2008, 10:53 AM
5.5lbs? How does that feed a family?
Looks good! Enjoy.
BBQ Grail
01-06-2008, 10:54 AM
Can't wait for the finished product. Looking good so far.
rprata
01-06-2008, 12:05 PM
5.5lbs? How does that feed a family?
Looks good! Enjoy.
It doesn't .. but it'll feed me! Wife made some Chili (w/ beans .. I prefer beanless) so she'll be eating Chili and I'll be eating me some brisket! :biggrin:
Oh, and just threw a fattie on for a mid-afternoon snack. Yum!
Who's coming over for dinner?
Don Marco
01-06-2008, 12:12 PM
Cant wait for the results.
DM
The Anchorman
01-06-2008, 12:38 PM
Let's see more pics....
Hey about that UDS with the Holy Grail of drums?
I might be interested in making one with you, what do you say?:roll:
rprata
01-06-2008, 12:46 PM
Absolutely. The more the better. I definitely don't need 3 UDS's, and my wife would probably kill me if I even kept 2 of 'em.
Just put a fattie on, and when it comes off around 3, I'll take a pic of the brisket.
Gonna go make some nice spicy Texas sauce :mrgreen:
Let's see more pics....
Hey about that UDS with the Holy Grail of drums?
I might be interested in making one with you, what do you say?:roll:
The Anchorman
01-06-2008, 12:51 PM
Approx. is the cost for the guts for a UDS?
Do you have the tools needed? What are they really just a drill?
When and where are you picking up the drums? I got a trailer if needed.
rprata
01-06-2008, 01:47 PM
Guy with the drums is going to get in touch with me early this week, and let me know when I can pick them up, and where. I'll let you know. I assume you need a drill bit capable of drilling a 1/2" hole in the barrel. And some wrenches. For hardware, I was figuring somewhere around $50-$75 including 2 Weber replacement grates for the drum, the air intakes, etc. Not sure if these drums have lids or not, so may need to find a 22" Kettle lid. I'm going to use some grate parts from my ECB, and some other stuff laying around. Maybe some expanded metal for a fire basket, but I think I'll use a WSM fire grate with the WSM fire ring, and a clay pot base below it to catch ashes.
I'll let you know when I find out about the drums; we can do these together, if you like. Be a fun project either way.
rprata
01-06-2008, 02:23 PM
Update: Brisket at around 3 Hours:
http://www.rigeek.com/wp-content/uploads/2008/01/dsc00008.thumbnail.JPG
Fattie:
http://www.rigeek.com/wp-content/uploads/2008/01/dsc00007.thumbnail.JPG
Gonna take the brisket's temp and probably wrap in foil soon.
fnnm358
01-06-2008, 02:24 PM
im glad wife is cooking dinner cause this is making me hungry
rprata
01-06-2008, 03:04 PM
Brisket came off the smoker at around 195, and is resting wrapped in foil. Will post pics when I slice it.
Norcoredneck
01-06-2008, 03:29 PM
Pulled my brisket, chopped point and put back on. Kid hovered on it so i sliced a few snacks. now the thing is half gone.
Jack2u2
01-06-2008, 03:43 PM
That brisket looked good, and staying simple with the rub sure helps keep the meat flavor. Even though I'm from TX., I must say that I've come to enjoy more pork, but brisket still rules!
rprata
01-06-2008, 04:51 PM
Update: Brisket is done.
Still in foil, after ~2hr rest:
http://www.rigeek.com/wp-content/uploads/2008/01/dsc00010.JPG
Slices:
http://www.rigeek.com/wp-content/uploads/2008/01/dsc00012.JPG
Nice and moist, nice smoke ring:
http://www.rigeek.com/wp-content/uploads/2008/01/dsc00013.JPG
Burp.
fnnm358
01-06-2008, 05:00 PM
fark that looks so good
good job
chinesebob
01-06-2008, 05:48 PM
that looks fantastic.
Jack2u2
01-06-2008, 05:50 PM
I'm not totally dedicated to pork!
The Anchorman
01-06-2008, 05:54 PM
Looks good, not to many places in RI can you find brisket like that.
Well I know you can in Narragansett, not today but ......
rprata
01-06-2008, 06:14 PM
^^ Gotta get you, me and D. Tillery together with the pits, and some adult beverages before too long.
The Anchorman
01-06-2008, 06:27 PM
I will bring my BWS Chubby!
We will need D. Tillery for the welding of the UDS, I reckon.
D. enjoys his bourbon, but I got this bottle of Chivas Regal 12 year old in a Christmas Gift Swap that we can drink:grin:
rprata
01-06-2008, 06:39 PM
I didn't anticipate any welding, just drilling. But, maybe we can talk him into letting us use his shop, and the 3 of us can drink and build UDS's. :mrgreen:
Wyatt
01-07-2008, 06:48 PM
Nice close-up .. Wooster, and S/P/G rub.
http://www.rigeek.com/wp-content/uploads/2008/01/dsc00005.thumbnail.JPG
Nice 5.5lb USDA Choice Flat from BJ's. Decent fat cap still on it. Doing it on the WSM, UDS-style (no water pan) over RO, a chunk of cherry wood, and some large-ish hickory chips from the bottom of a chunk bag.
http://www.rigeek.com/wp-content/uploads/2008/01/dsc00004.thumbnail.JPG
More pics later... :mrgreen:
Wow! looks good already!:smile:
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