My first Brisket EVER - now smokeing

Hook_Line_and_Sinker · Apr 16, 2008

My first Brisket EVER - overdone

Had scheduled the day off so I was looking for some pork to burn when I ran into a packer Brisket for 1.17 / Lb that screamed do me - so here goes...

With all the Brethren help I've gleaned form here , I decided to drop it in my UDS and give it a shot.

Thanks go out to all of you, and especially Mista for the how to prepare brisket video (and of course the how to cook on a UDS one)

So for the second cook on my UDS its brisket, 14 Lbs -
trimmed it , injected with beef stock and wooster , and rubbed down with seasoning.

I'm not sure what to expect, but its dialed in and going

Of course now I'm nervously rereading all posts on briskets and hoping for the best

Hook Line and Sinker

Pig Headed · Apr 16, 2008

We'll be patiently waiting for the pics.

scott millman · Apr 16, 2008

Hook, best of luck buddy......this and cbbqa are the best ways to keep on top of useful tips.....have yet to meet or chat with anyone on either site that isn't friendly helpful or fun to mess with.....by all means the more pics the better.....I just did 2 briskets, 4 butts and chicken last wknd for practice for Modesto comp......im nowhere near an expert, and hopin for best at comp but you have come to the right place for anything you need for knowledge on Q.....can't wait for the update pics

Roo-B-Q'N · Apr 16, 2008

So what are the plans, how did you prepare, how long are you cooking it for, what temps, what wood and the all important question which way is the fat cap facing ???? We want to know. Good luck, first times are always fun.

I never got a Mista video on brisket

BobBrisket · Apr 16, 2008

It may be ready some time by 5:00 AM tomorrow morning or later. All you need to do is wait and monitor the temp on that hunk of meat. Keep us informed. It will probably cook quicker in the drum, mine did.

scott millman · Apr 16, 2008

OK its been a few hrs and U already have pics of it on the grill.....don't lag on us and cheat us on the update pics

Bigmista · Apr 16, 2008

Briskets do tend to cook quicker on the drum. Unless you have some wild fluctuation in temperature, don't even open the drum for the first 5-6 hours for a 14 #'er. Just le the drum do it's job.

Bigmista · Apr 16, 2008

Roo-B-Q'N said:
I never got a Mista video on brisket

http://blip.tv/file/get/Bigmista-HowToCookABrisketOnAUDSUglyDrumSmoker587.wmv

Divemaster · Apr 16, 2008

Brisket for breakfast.... Foods of the Gods!!!!

So while your waiting, make up a COUPLE of fatties to put on later!!!!

BBQ Grail · Apr 16, 2008

Looking good! Kind of figure it's time for an update!

DaChief · Apr 16, 2008

Hello....how bout an update....do I get brisket pron in the am for breakfast...Yummy!

txschutte · Apr 16, 2008

Yep, no pron. He farked it. Been there, done that.

Hook_Line_and_Sinker · Apr 16, 2008

Prone due in @ an hour

I'm keeping it sealed up tight till the 6 hour mark - then pron will be taken

SMELLS GREAT - Temps are holding nicely @ 225

OK I got a fatty here what do I do with it ? I have an hour to prep it

Bigmista said:
Briskets do tend to cook quicker on the drum. Unless you have some wild fluctuation in temperature, don't even open the drum for the first 5-6 hours for a 14 #'er. Just le the drum do it's job.

Bigmista · Apr 16, 2008

Here's the secret to fatty preparation:

1. Open the package.

2. Squeeze it on the the grate.

3. Put the lid back on the smoker.

4. Wait.

Norcoredneck · Apr 16, 2008

What no seasoning? Let me know what time to be over, I'm hungry!

thirdeye · Apr 16, 2008

Bigmista said:
Briskets do tend to cook quicker on the drum. Unless you have some wild fluctuation in temperature, don't even open the drum for the first 5-6 hours for a 14 #'er. Just le the drum do it's job.

Hook_Line_and_Sinker said:
I'm keeping it sealed up tight till the 6 hour mark - then pron will be taken

SMELLS GREAT - Temps are holding nicely @ 225

OK I got a fatty here what do I do with it ? I have an hour to prep it

I'll be interested in seeing some pictures and your review as I am a turner.....

Hook_Line_and_Sinker · Apr 16, 2008

OK the six hour flip pron -- it was fat side down so you are seeing the fat cap after 6 hours

gave it a spritz of apple juice and tossed on some brats saving the fatty for later

I stuck it with the probe and its showing 163 at the middle of the flat

hcarter · Apr 16, 2008

Lookin' Good!!

jeffjenkins1 · Apr 16, 2008

Lookin great! Just need the presentation pron!

Jeff

bigabyte · Apr 17, 2008

Looks great so far!

My first Brisket EVER - now smokeing

is Blowin Smoke!

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somebody shut me the fark up.

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is Blowin Smoke!

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

is Blowin Smoke!

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