I want to start off by thanking all of the Brethren who contibuted thoughts and ideas to me yesterday for this brisket adventure. I started with an 8# CAB flat, seasoned with Montreal, S&P and fridged overnight. Plans were to start this guy at 4:00 am this morning. The additnal nightcaps last night prevented me from making that happen. So onto the UDS at 7:30, over some hickory. I must say that when you put one of these on fat side down, it sure do smoke. Anyway, cooked at 325* and it was probe tender at 1:45 this afternoon. I did foil in broth the last hour as it seemed somewhat dry when I probed it. Let it rest for about and hour then carved. Parts of the brisket shredded and did not carve into nice peices, although one chunk did very nicley. Not sure if I missed my pre cut, perpendicular to the grain or what. As it turned out it was very good. Need to use less Montreal next time, a bit on the salty side and try it at 250* for a longer time. All in all my wife and I were very pleased. The shredded protion will work great for burittos and the slices for sammies. Meat was tender and juicy, more so in some portions than others, and the smoke ring and bark were great. So, on with the PR0N. Ready to cook, three hours in, after the post cook rest and some slice pics. Thanks again for all of the help.
You Folks are the Best. :-D
You Folks are the Best. :-D
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