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View Full Version : Hot n' Fast Brisket On The UDS: Juicy Meaty Beefy Goodness


Moose
08-02-2010, 05:03 PM
After my big meat score at Restaurant Depot, I decided my first casualty would be the USDA Choice Brisket. This one weighed in at just under 8lbs. You can see it here on the lower left:

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_0722-1.jpg

After I pulled it out of the cryovac, I trimmed the fat cap just a bit, and rubbed it down with Moose's Rib Rub #3:

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_0732.jpg

Meanwhile, I got my charcoal basket ready and filled it with briquets and a few pieces of oak and hickory:

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_0734.jpg

I added about 15 lit briquets to the middle of the charcoal pile:

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_0735.jpg

Put the charcoal basket in the drum and covered it, with all vents open so I could get it to temp:

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_0741.jpg

Once the temp gauge hit 275, I closed the vents down about 1/4, and dialed it in at 325 degrees. Time to put the brisket on!

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_0737.jpg

The drum held a steady 325 for the entire cook. I did flip it a few times, and also had some help from a friend who kept a watchful eye on the drum:

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_0738.jpg

After 5.5 hours, it was done! I inserted a probe thermometer and it went it like butter in both the point and flat:

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_0743.jpg

The missus wrapped it in foil, and we let it rest for a few hours. A bit later, our guests arrived, so it was time to get started on brisket deconstruction.

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_0744.jpg

The meat was so tender I literally pulled the point from the flat without having to use a knife:

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_0747.jpg

I saved the point, which I will cut into pieces in a few days and make burnt ends, so tonight we will enjoy the flat, which I slice against the grain:

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_0753.jpg

Here is one plate we served, with corn that was picked about an hour before dinner, along with freshly picked salad greens and tomatoes from the garden:

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_0755.jpg

This was the first brisket I cooked in my UDS, and it was absolutely amazing. So tender, and very juicy. I would like to acknowledge Bigabyte's excellent brisket tutorial as being instrumental in helping this be a successful cook. Thanks, Bigabyte! Brisket tutorial is HERE:

http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=Brisket+Tutorial

barbefunkoramaque
08-02-2010, 05:10 PM
Good Job Man!

Neil
08-02-2010, 05:14 PM
Real nice brother. That is one juicy slab of beef your slicing there.:thumb:

deguerre
08-02-2010, 05:18 PM
Beautiful Moose. Nice color on that ring.

dannypat21
08-02-2010, 05:30 PM
Brisket looks great!

deguerre
08-02-2010, 05:32 PM
How's your little pit guardian doin' Moose?
http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_0738.jpg

RichardF
08-02-2010, 05:37 PM
How's your little pit guardian doin' Moose?
http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_0738.jpg

*pit guardian???* are you kidding... fugger smells brisket cooking and is trying to figure out how to steal it. if i was nearby i'd be trying to steal that brisket too. that's some good looking brisket.

Moose
08-02-2010, 05:39 PM
How's your little pit guardian doin' Moose?


Thanks for asking, Guerry. He was a little down last week for obvious reasons, but in much better spirits now.

Gore
08-02-2010, 05:48 PM
Wow, you're really encouraging me to try a brisket. Wonder what size I can fit on my UBS.

1FUNVET
08-02-2010, 05:55 PM
Very nice looking brisket. Glad the attack cat was keeping guard.

Johnny_Crunch
08-02-2010, 06:00 PM
looks great, nicely done!

landarc
08-02-2010, 06:06 PM
Nice job Moose, you done good. One thing, it looks like you cut that flat on a bias to the grain, it could have been even more tender.

Chef Jim
08-02-2010, 06:12 PM
Wow, you're really encouraging me to try a brisket. Wonder what size I can fit on my UBS.

Find a dehydrator and shrink it to fit.

chambersuac
08-02-2010, 07:43 PM
looks fantastic!

smokemaster1
08-03-2010, 09:10 AM
Textbook smoke! Looks great.

Mad Max
08-03-2010, 11:21 AM
Great looking Brisket. Nice job.

garyk1398
08-03-2010, 11:23 AM
Nice brisky!!

Kingz
08-04-2010, 08:29 PM
Well. I know I could have driven 50 miles...
Looks good. Nice to see you using the drum a bit more.

"I don't want to work. I just want to smoke on the drum all day":clap2:

HB-BBQ
08-05-2010, 03:10 PM
Thats a fine looking brisket Moose, I still haven't done one hot n fast yet.

expatpig
08-05-2010, 03:15 PM
Hot-n-Fast is on my next to do list. Yours looks great.

kickassbbq
08-05-2010, 03:15 PM
I have no idea what that plate of food tasted like, because I was NOT invited.

But, I have to tell you my friend, it is a Dang Good picture!!!!!!

Nice work on the food AND the pics!

Bigmista
08-05-2010, 04:13 PM
Guessing my invite got lost in the mail.

Well played.

FullBoar
08-05-2010, 06:40 PM
I'd hit that!:thumb: