Brisket and Ribs on the UDS lots of pics along the way!

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travisty

Smoking Fanatic
Original poster
SMF Premier Member
Mar 10, 2014
559
169
Salt Lake City, UT
My sister is having a party for her kids birthday this tomorrow, so I'm firing up the smoker tonight to do some brisket. Im also gonna thrown on just 1 rack of ribs cause I'm practicing for a competition next weekend, and just wanted 1 more run. 

Anyway, so far I've just got the brisket and ribs trimmed up. This is a USDA Prime brisket from Costco, and just some cryovac smithfield st. louis style. Ill be injecting with some Butcher BBQ Prime Brisket injection, and firing up the smoker around 2:30 am. keep you posted. 




 
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Forgot to snap any pics last night. It was enough that I was awake, let alone out prepping the smoker in the rain!

Got the Brisket all injected up, and rubbed down. Threw it on the smoker at about 3:00am This pic is after about 2.5 hours in the smoker:

This morning at about 7:30 I got the ribs all rubbed up and threw them on with the brisket:

Luckily I checked the forecast before going to sleep, cause even though it's been dry, rain was expected about 3:30-4 am, so at least I knew what to expect.
Threw the Guru into a plastic tote to keep it covered. It started raining about 20 minutes after I got the Brisket in, so that was lucky!

Here's my Guru setup:

Forecast only said light showers, but is been off and on pouring. It's finally stopped.

Been spraying the ribs and brisket down about every hour with some pineapple nectar (the only juice I had on hand)
I'll keep you posted!
 
Last edited:
Because I injected I also checked IT at about 3 hours 40 minutes, and it was up to 144, so we were all good there.
 
Pulled the ribs at 10:20 (3 hours after start). They had really nice color, and looked perfect:


Getting them all wrapped up:


Mixture of Turbinado, Tiger Sauce, Parkay, some of the rub, and Texas Bird Bath (peach and mango preserves). Meat side down, applied to both sides of the meat:



And unfortunately the rain continues! 

 
Pulled the Brisket to wrap, then shortly after pulled the ribs to rest. Basically doing a 3-2 method on these ones. I don't really do anything after the wrap cause I'm happy with the way they looks taste and feel after the wrap. let them rest still wrapped p for about 15 minutes, then unwrapped for about 5-10 minutes before seizing. No sauce, i just used some of the juices from the cooking pouch to glaze them up. 

Pulled and wrapping brisket:




Perfect color and bark! 

Ribs: (i only cut a couple off the end, and saving the rest to let the family test out)





The ribs were OFF THE CHARTS! perfect texture, perfect bone pull, so moist and tasty, and all of the glazing and rub came together perfectly. These were the best ribs I've cooked, and possible my favorite I've ever had. Not 100% the juiciest I've had, but i think thats just cause they were just store bought rather than butcher/fresh. 

It'll be a few hour before I've got the brisket sliced up, but ill keep you posted once i get there. Im on the 10th hour right now, and a bit concerned about the charcoal, cause the Guru seems to be working hard, but i don't want to remove the plate to check it out, so if my temps start dropping, ill just put it in the oven, since its all wrapped up. IT right now is 170ish. 
 
Ended up running dry on charcoal. Think I lit too many for the minion. That combined with the colder temps and rain... No big deal, I threw the brisket into the oven for the rest of the cook.

Keep you posted.
 
Alright! Got the brisket pulled out after a 3 hour rest in a cooler. As expected the bark dies down a bit, but the color was still great and the tast was AWESOME! It was a big hit, and juicy and so flavorful.
I will say that the recommended amount of Butchers is way too much. I did the recommend amount on my last one and it was way too salty, on this one I did about half of what it recommend and it was spot on.

The end of the flat was a bit dry, but was still very tender, and flavorful. Perfect bend and pull test.



Thanks for looking, and the points! Hope you enjoyed.
 
 That looks Great.... Great job. 
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Tasty looking ribs, let's see the brisky!
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Thanks b-one! They were very tasty!
Those look amazing. Nice color on both. I need to get a brisket going on my uds again. Points on the cook
Jason
Thanks AKDutchguy! Looks like you're in Palmer, AK? fellow Alaskan here as well, though we recently relocated from Kodiak down to the lower 48 (UT). Still miss Alaska every day!  Thanks for the points.
 
Everything looks great so far, great color,And I bet tastes good too.
Thanks AB, everything was very tasty, and I was so happy with the color. Think that was the best looking bark I've gotten on a brisky.
 
Everything looks good!!

The ribs came out perfect. Great color and I really like some pull on ribs. I never did like sauce on ribs either so yours looked like ribs I could eat all day.

The brisket came out exceptional--of course I've only done one myself so no expert--but I sure like what I see.

All in all, a GREAT smoke. I can sure see why you had happy guests.

POINT

Gary
 
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