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Brisket on the UDS - a recipe?
So now that my rig is built and tested, I plan on putting this thing to work for real on Sunday with a 10lb brisket (nothing like starting out shooting for the moon!).
Apologies if this is a tad off-topic, but I only saw ONE recipe for a UDS-made brisket in the forums, and I was wondering if you pros out there can direct me to something that's a LOCK on making my wife stop rolling her eyes about my UDS (named "Black Magic"). I see non-descript rubs. A few marinates. But it's impossible for a newb like me to put it all together with confidence. Thoughts? -Bastid |
Well you Dirty Bastid, nothing is a lock when it comes to smoking meat but I'll throw something at you. Since this is your first, go with a simple but tasty mix of salt and pepper as a rub. No need to inject, you want to see how the brisket cooks without too much confusion from outside sources. Trim off some of the outside fat cap so you have about 1/4" of evenness all over. There is a vein of fat between the flat and the point. Trim out a lot of that so when finished, the brisket sits nice and flat on the cutting board. Put the brisket in the drum fat side down and let it cook at around 250° till you have an internal temp around 165°. At that point put the brisket in a foil pan, fat side UP and add some liquid. Beer is a good choice here. Use good beer though it will be worth it. Put a tight foil cover over the pan and put the meat back in the smoker. Start probing the meat for tender around 195° internal. When your probe slides into the meat with little to no resistance, aka like Butta, you are done. Let the meat rest for an hour or two foiled and in a cooler and then you will be good to go. That's as much as a lock as I can give. The rest is up to you. Good Luck!
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Thanks Smokin' D! I'll take that advice!!!
One question. Just about EVERY blog or site I've seen suggests smoking the brisket fat-side UP. You're saying the opposite until late in the process. Is there a specific concept I'm missing here? -Bastid |
Fat up, fat down. The eternal argument. If I'm cooking in my off set it will be fat up. In the drum, or WSM even, I always go fat down. Gives the meat a little insulation from the heat coming from below. I assume you are doing a whole packer? Another trick to try would be laying a few slices of beef suet right on the flat part. Never tried it with brisket, but just did some venison and it came out great!
Going fat up when it is in the pan with the brazing liquid helps to tenderize the meat to a great degree. |
I just finished my first UDS - nothing extravagant - just basic. Doing a trial burn right now and the temp is holding steady at 250 with the outside temp at 42. This weekend I'm going to throw on some pork trimings to season it before trying quality meat. Hope to use it next season during contests.
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Paul B SS UDS |
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Should read about 200* maybe plus or minus. Ok, hot and fast 350* for about 5 or 6 hours or..... 11 or so hours at 250*. My non culinary palate can't tell the difference, go figure. So guess what I now use to cook butts................ Paul B SS UDS |
I did my first UDS brisket last weekend.
My wife says that direct heat in the UDS creates a smokey flavor that is too strong and bitter. Since brisket is expensive and a happy wife keeps me happy, I smoked it in a broiler pan with 1:1 water/apple cider vinegar below the rack. Temp: 250ish. About 45 minutes per pound until the probe went in really easy. I then let it rest for 30 minutes or so before slicing. |
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I've decided that people with vaginas just don't understand this. -Bastid |
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Another quick question on the pork butt, after you pull it apart....you just mix in some bbq sauce of choice or is there any other secrets? |
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http://i118.photobucket.com/albums/o...b/P1130261.jpg |
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-Bastid |
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My wife is complaining a lot less since I cut the smoke level down (lump w/o wood). That said, I enjoyed 100% pecan wood - sweeter and less intense than mesquite. I also moved the UDS so she would not see the smoke - think that helped a bunch too (make sure NO smoke drifts near your door - and don't check on it much or she will smell it in your clothes). |
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