Discussion in 'General Discussion' started by strengthcoach7, Jan 21, 2016.
Smoked my 1st brisket on a home made UDS. Let me know what you think.
How long, what temp, fat cap up or down,wrap???
Looks great! Important part is how did it taste? What are some details of the smoke?
Excellent looking brisket!!
It tasted great very tender. Smoker temp was at 285 for 2 hours fat cap up then 2 hours fat cap down until I got the color I wanted, then wrapped until internal temp went to 205 which was about 4 hours then pulled let sit wrapped tight for another 2 hours. Smoker temp would spike often do to it being cold and windy as hell up here in Rhode Island.