CHuynh22
MemberGot rid of the matchlight.
Hey everyone,
First time smoking a brisket on the UDS(second cook). This will go on tonight around 3AM, plan to smoke around 225-230 until 160-170 and then wrap in butcher paper until probe tender. Hopefully this will be done by 3PM and have enough time to let it rest for a few hours and eat at 6PM.
Prime brisket started at 11 lbs. got a good deal at sams club for $2.50/lb.
Rubbed with simple salt, pepper, garlic, onion, little paprika. Injected with beef broth, Worcestershire, and some of the rub.
Any recommendations and or guidance would be appreciated!
First time smoking a brisket on the UDS(second cook). This will go on tonight around 3AM, plan to smoke around 225-230 until 160-170 and then wrap in butcher paper until probe tender. Hopefully this will be done by 3PM and have enough time to let it rest for a few hours and eat at 6PM.
Prime brisket started at 11 lbs. got a good deal at sams club for $2.50/lb.
Rubbed with simple salt, pepper, garlic, onion, little paprika. Injected with beef broth, Worcestershire, and some of the rub.
Any recommendations and or guidance would be appreciated!