All Night Mother's Day Briskey with Qview!

[billbo]

I finally got a chance to fire up the new UDS for a inaugrial smoke. Yesterday was a major prep day. On the menu today was a breakfast fattie to start, then ABT's and WBT's (wimpy buffalo turds). Followed my the main course for lunch of brisket & home made mac salad.

Started out by rubbing the 7lb brisket down with my home made all purpose red rub & mustard. Put a layer of rub on, then mustard, then more rub. Wrapped it up and into the fridge.







Then we rolled up a breakfast fattie. JD Maple sausage with egg, maple ham, and cheddar cheese topped off with maple bacon. I was a bit worried it would be too mapley but it wasn't at all.











Made up the mac salad.



Mixed up the ABT & WBT stuffing. Cream cheese, venison sausage, garlic, and spinach & herb spice.



Cont on next post!

 

[rickw]

Nice! Looking forward to the final product and to see how well you like using the uds.

 

[billbo]

Loaded up the UDS! Let's cook! Placed apple wood throughout the fuel.



Off she goes with the TBS! I put the brisket on at 10:30pm.



Brisket hit 170° about 3:30am. Ready for foil. I was dissapointed with the lack of bark, oh well. I added some welch's purple grape juice for moisture.





The brisket hit 205° about 7:30am. Into the cooler it went. The fattie finished up soon after.





Hooked up Mommy with breakfast in bed!



More to come when I slice up the brisket. Stay tuned! Oh BTW, the UDS performed like a champ. Minor adjustments only were needed and I actually did get some sleep (a little).

Stay tuned gang!

 

[mossymo]

Looks great, I really need to find me a barrel; and my wife allready thinks I am nuts claiming 6 is too many smokers.....

 

[billbo]

Got the ABT's prepped up after breakfast and threw them on. I barely got a pic off of the finished product, they didn't last very long!





After snack time I pulled the brisket out of the cooler. It was sitting at 155° after five hours in the cooler! The meat just fell apart. Rave reviews from the crowd!





What a great first run on the UDS! I couldn't be happier with the performance of the unit. I could not have done this on my ECB last night. Here in upstate NY we had sustained winds of 20-25mph with gusts to 35mph all night long with temps in the lower 40's. The UDS didn't care one bit and kept chugging along. What a machine.

I still need to improve on my brisket bark so any suggestions are welcome! Thanks for looking and I hope you enjoyed!

 

[werdwolf]

That all looks great

 

[irishteabear]

Nice job!

Everything looks good. I'm glad you're happy with your new smoker.

 

[the dude abides]

Lucky mom's day for her. Nice work. Congratulations on a successful smoke.

 

[fire it up]

Everything looks great Billbo!

 

[teacup13]

awesome looking grub..

great job on your maiden voyage.

 

[ddave]

Great looking brisket.

UDSs are incredible in the wind, aren't they.

As far as the bark goes, I have never really ever got a very good bark either. I have noticed though that the drum is an INCREDIBLY moist cooking environment. I don't even bother mopping or spritzing meats anymore when I cook on the drum. I suppose I could still do it for flavor but it sure doesn't need it for moisture. The only thing I could recommend is cooking it to the end without wrapping in foil. Have to be careful to not dry it out though. Or maybe just taking it to a higher temp before foiling.

If I ever figure it out, I'll be sure and let you know.

Dave

 

[bigsteve]

Looking good!

 

[rickw]

Very nice, I would take a nice moist brisket over a dry well barked piece any day. You did very good.

 

[billbo]

You got that right Rick! The bark just looks so darn yummy though. Maybe I'll try the sear meathod some time. Anybody ever done that on a UDS? Curious of results if you have.

 

[mballi3011]

The looks of that brisket I wouldn't changing a thing. Looks great and I'm sure mom like the breakfast in bed.

 

[rivet]

Very well done! Congratulations on your UDS.

 

[jagerviking]

Looks like you know how to lay out one heck of a spread there! great job for sure.

 

[nysmokes]

Nice job!!! One of the reasons I did not go on my maiden voyage this weekend was the wind factor here in NY. Quite a windy night and day - and we had some pretty heavy rain Saturday evening.

I also thought I might feel a little pressure on Mother's Day!

 

[burgs95]

Billbo- I also smoke on a UDS. Here's a few tips for better bark:

1) cook fat cap down- you don't want your rub coming off with the fat
2) avoid the mustard- I've found the mustard tends to "mush" the fat cap. I also dont rub the night before. It seems to be "crustier" if I season only an hour before smoking
3) spritz- I use a 50/50 mix of apple juice and Southern Comfort. The sugars will carmalize and form a nice bark

Just a few thoughts

Chris

 

[billbo]

Thanks Chris, I'll give that a try next time. I did cook with the fat side down. The sugar and no mustard sure makes sense too.