Perfection

[rovertech001]

Been a while since I have posted anything but have been busy building a UDS and perfecting it's usage. Did a 5lb brisket Saturday and it was literally perfect. Oakridge BBQ Black Ops rub, Cowboy brand lump coal, red oak and cherry chunks! Took 11 hours to to get 200F internal temp with the UDS at 230-240 most of the cook. I bumped it to 290-300 during the stall and back down afterwards. Pulled it a 200 and let it rest for 3 hours.

 

[IamMadMan]

Looks awesome......

 

[Stingerhook]

I agree.

 

[hurricanedavid]

Great job

 

[T.Mac]

It doesn't get much better than that! Well done. :thumb:

 

[BBQ Freak]

I will eat some of that about right now .

 

[cats49er]

All the above.

 

[smileyman]

Mighty fine looking brisket you got there , you would fit right in in Texas.

p.s. we are looking for Rover techs . pm me if you are interested in moving to Texas to practice your smoking and wrenching skills .

 

[ShadowDriver]

Oooooh... that looks good!

 

[RolandJT]

If you cooked a 5 lb hunk of flat my hat's off to you. I can never get small flats right.

Great job!

 

[Queencity]

That looks fantastic

 

[Sea Rover]

Looks great !! I want a slice.

 

[kwdriver]

Looks pretty darn good. Nice work.

 

[Titch]

Looks tasty from here mate

 

[Smoke Dawg]

:clap::clap:

 

[cheez59]

I would agree with your title. Matter of fact I could hit a couple slices for breakfast right now.:icon_smile_tongue:

 

[garyk1398]

Ohhh.... purdy!