First brisket on uds

Smokindanorth · Sep 19, 2015

Good morning friends, I just got my arse out of bed and I'm ready to start my fire in my uds to do my first packer brisket. Its a 12.5 pounder, I'm gonna try to be one with the funk. Wish me luck!

Diesel Dave · Sep 19, 2015

Good morning and good luck!

Here I've had the coffee going all night :tea:

Calkidd · Sep 19, 2015

Good luck....Take lots of pictures. I just smoked a 4 lb flat. The UDS was giving me fits so it took me about 7 hours to get it done enough to eat.

Papa Don · Sep 19, 2015

Man, I couldn't sleep so I did the same. Happy smoking everyone!

Smokindanorth · Sep 19, 2015

Its a wet one this morning, thank goodness for the ez-up canopy

Diesel Dave · Sep 19, 2015

Got the same weather here, them ez ups are a God send and that's a fact

Smokindanorth · Sep 19, 2015

I'll be sure to post some pron, I think I will do armadillo eggs for the first time too

Smokindanorth · Sep 19, 2015

No pics of my prep, but I started with lawerys seasoned salt, then garlic and onion powder, then Weber Chicago steak seasoning, using kbb charcoal with hickory chunks. I can't farkin' wait!

Smokindanorth · Sep 19, 2015

Plenty of wind and rain almost completely closed all intake vents and holding steady @250. Thought I would share a little pron of how I start my church beans, wish I would have thought of getting everything I needed to make these today.

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Doog · Sep 19, 2015

I'll be pulling one of them 3:00am's next weekend. Could do without the rain though.
Good Luck!!

Smokindanorth · Sep 19, 2015

I couldn't help but take a quick peek!

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Diesel Dave · Sep 19, 2015

Looking real dang good my friend

Smokindanorth · Sep 19, 2015

After some prep work, my snacks are on

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landarc · Sep 19, 2015

Looking good

DetTigersFan · Sep 19, 2015

Lookin good man... Gaylord area is very nice.

Smokindanorth · Sep 19, 2015

Smoke is going good, my first armadillo eggs are out and they were pretty farkin' good, I think I like abt's more, something about bacon

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Smokindanorth · Sep 19, 2015

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Doog · Sep 19, 2015

Looks fantastic!!

landarc · Sep 19, 2015

It's going good

Smokindanorth · Sep 19, 2015

Hit what I thought was probe tener after 12.5 hours with a temp of 198, separated and laid the flat to rest, point is back on for an hour, then I'll cube it rub it and sauce it, crank up the heat for myy first burnt ends

First brisket on uds

Got Wood.

Quintessential Chatty Farker

Knows what a fatty is.

is one Smokin' Farker

Got Wood.

Quintessential Chatty Farker

Got Wood.

Got Wood.

Got Wood.

is Blowin Smoke!

Got Wood.

Quintessential Chatty Farker

Got Wood.

somebody shut me the fark up.

is one Smokin' Farker

Got Wood.

Got Wood.

is Blowin Smoke!

somebody shut me the fark up.

Got Wood.

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