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

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:


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:


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


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


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


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!


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:


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


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.


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


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:


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:


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:


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

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

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

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

08-02-2010, 05:32 PM
How's your little pit guardian doin' Moose?

08-02-2010, 05:37 PM
How's your little pit guardian doin' Moose?

*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.

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.

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.

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

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

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.

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

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

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

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

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:

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

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

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!

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

Well played.

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