Finished my first brisket on UDS(pron)

[Theboz1419]

I put it in about 130pm and it reached about 195 about 11pm. For my first long cook on the UDS.

I was fairly able to keep the temp around 225 to 250, once I had the temp down below 200 and above 350, I believe that was the beer's fault not mine.

For my first Brisket and my 3rd ever(never had brisket before, that), it was very very juicy, I did put just a tad to much Halebenero powder in the rub, but hey I like it hot

 

[Brian in Maine]

My first briskets didn't come out looking that good. Nice job.

 

[MOS95B]

Looks good to me! My old gut would have to cut off the rub, though. Ca't do the peppers any more...

 

[Northwoods Smoke]

Great looking bark. Nice job!

 

[jlough69]

I'd go for some of that right now - looks tasty!

 

[BBQWildcat]

That looks great! I have done 2, one good one and one real dry flat.. gives me a reason to keep trying!


Tuck

 

[nolaman]

Any Left? Send me a plate!
__________________________
Coon@$$

 

[Theboz1419]

Thanks, everybody it tasted great, I cant believe something like that tasted so great coming from Wally world.

 

[landarc]

That looks great, amazing cook.

 

[smokerdude]

Nice Bark

 

[igolf2]

Looks great!! Congrats! My first Brisky looked like a Meteorite and tasted like one!

 

[txschutte]

That's what I love about brisket. You can pepper the carp out of it, but it will still turn out awesome.

Great Briskie.

 

[Norcoredneck]

Congrats on the success.