First Time Brisket, Still Alive, Pron

[Desert Dweller]

I put it off as long as I could, but you guys kept doing briskets, and the boys kept asking when I was gonna pull that one out of the freezer. So I got a set of gonads and fired the UDS up this morning.

I had cut off the excess fat (WOW, that's a lot). Seperated the flat from the point. Cut out the inner ribbon of fat and cut off the flap that covered the fat ribbon. I rubbed it heavy with Plowboys Bovine Bold (75%) and Wizzy's Steak Rub Seasoning (25%). Left in covered in fridge overnight.

Fired up the drum about 0630, had it humming at 275 by 0715, Put on the three pieces at 0745. When I got home from Church at 1145 the internal temp was 180. So I put it in a pan, and Tented it for 15 minutes. It came out great! Beginners luck. Even a blind squirrel finds a nut once in a while. Say what you will, but this was good groceries, and the rub combo was mighty tasty!

I had, just in case I screwed it up, some Rib Eyes available for dinner. What was I to do? I thought of what you guys would do, and I think I got it right. We had the Brisket for lunch, and will enjoy the steaks for dinner!

Still alive meant I ate it and I'm still alive, so are the boys, and even the wife enjoyed it!

[Rooster]

Looks awesome!! You think separating like that made it cook as quick as it did or was it the higher temp? 4 hours ain't bad to get a hunk o beef that looks that good.

[bowhnter]

That looks nice, I would have enjoyed it too!

[Midnight Smoke]

That sure is a pretty brisket! That is about 10 hours less than mine at 225º.

[Bacon]

Brisket looks great and plenty moist. What type of wood did you use?

[Desert Dweller]

Pecan 60%
Apple 25%
Hickory 15%

more or less....

[bigabyte]

That looks real good. I like a 17.825% ratio of cherry myself.

[BigAl]

That just ain't right, must be the Church thing....man, that brisket looks great!:roll::icon_bigsmil

[jeffjenkins1]

Looks great!

Jeff

[BBQ_MAFIA]

Tasty looking brisket.

[Jaberwabee]

Nice bark on that brisky, I like it. Looks good.

[handz98]

Must have been something in the air today...I had a 9 pound packer up to 195 in 5 hours today. I ran a little bit higher temp trying to fight the wind...guess I'm not the only one that got a quick brisket surprise for lunch. Congrats, looks great.

Cliff J.

[Rookie'48]

Good lookin' eats right there, Bo. You sure that this is your first one? (be gentle mod) What do you think the flat weighed after seperating & trimming? And did you keep it at 275* all the way? Inquiring minds & all that ...

[BobBrisket]

Way to go Bo. You are no longer a brisket virgen!:shock: Killer smoke ring, my Brother.

[Desert Dweller]

Rooster....Absolutely on both counts.

bigabyte....I was expecting that from someone.

Rookie'48....Lesee, yup, first one! I suspect the flat weighed about 4, but can't be sure, certainly no less. And yes, the cooker was still at 275 when I got back from church, so I have no reason to suspect any drop or raise during the cook. And since when do you have a mind, inquiring or otherwise?

[cheez59]

Goes to show, if you can cook you can cook. Lots of "pros" around here can't make brisket that pretty. Congrats to you.

[JimDandysNYDan]

Nice looking brisket...well done.

[J-mac]

Awesome job, Bo, and quick too. Thanks for the pics.

That looks real good. I like a 17.825% ratio of cherry myself. :lol: Personally, I like to keep it around 17.8244%, but sometimes, when I'm feeling froggy, I'll round up.