helljack6
08-27-2009, 01:19 PM
OMG, a full 14.5lb packer brisket done in 3 hours and 45 minutes!!! It was moist, juicy and the most tender brisket anyone's ate to date (I as the cook didin't get but maybe a sliver or two of it). It went, ALL of it, in under 10 minutes!!!
RECAP:
Started the UDS at 8am and immediately laid packer brisket already seasoned with Fatboy rub onto the grate. Left the lid off until the internal temp hit 200 (started with 15 ashed over Kingsford Original coals). Put the lid on and waited until the temp hit 350 on the dial therm, locked it in and walked away. Came back at 10:30 and foiled using a layer on the top and on the bottom crimping the edges and folding them over twice to retain exuded liquids (about 2.5 cups is what I ended up with). Put it back in the UDS and walked away. Came back at 11:30 and poked a hole in the top of the foil and used a Meat Therm to both Temp and test for tenderness. NOT paying attention to the temp, the probe slide in to the top of the flat about 1/4 inch with mild resistance. Put the lid back on and let it sit for another 10 minutes or so (internal temp when I glanced at the temp probe was 190+ as my dial meat therm only goes to 190). Smoked a cig and pulled off the UDS at 11:45, took the whole grate on top of a food tray right up to the kitchen. Let it rest for 15 minutes then unwrapped one end of the foil and drained the juices. Started cutting into it and it literally fell away like butter, and the knife wasn't as sharp as I wanted thinking I would need to have it sharper! Cut it all the way through the point and it WENT FAST. I literally had people standing in line just eatting and handing back an empty plate for more.
Conclusion:
This being the first time i've done a high heat brisket in the UDS, this ROCKED, period! Further testiment that slow and low isn't the only way to go when you have a time line you're trying to adhere to. Sure beats long overnight cooks!
RECAP:
Started the UDS at 8am and immediately laid packer brisket already seasoned with Fatboy rub onto the grate. Left the lid off until the internal temp hit 200 (started with 15 ashed over Kingsford Original coals). Put the lid on and waited until the temp hit 350 on the dial therm, locked it in and walked away. Came back at 10:30 and foiled using a layer on the top and on the bottom crimping the edges and folding them over twice to retain exuded liquids (about 2.5 cups is what I ended up with). Put it back in the UDS and walked away. Came back at 11:30 and poked a hole in the top of the foil and used a Meat Therm to both Temp and test for tenderness. NOT paying attention to the temp, the probe slide in to the top of the flat about 1/4 inch with mild resistance. Put the lid back on and let it sit for another 10 minutes or so (internal temp when I glanced at the temp probe was 190+ as my dial meat therm only goes to 190). Smoked a cig and pulled off the UDS at 11:45, took the whole grate on top of a food tray right up to the kitchen. Let it rest for 15 minutes then unwrapped one end of the foil and drained the juices. Started cutting into it and it literally fell away like butter, and the knife wasn't as sharp as I wanted thinking I would need to have it sharper! Cut it all the way through the point and it WENT FAST. I literally had people standing in line just eatting and handing back an empty plate for more.
Conclusion:
This being the first time i've done a high heat brisket in the UDS, this ROCKED, period! Further testiment that slow and low isn't the only way to go when you have a time line you're trying to adhere to. Sure beats long overnight cooks!