Brisket Flat on the UDS - QView

[thunderdome]

I just finished my UDS on Friday (8/20), so I had to throw a brisket on for it’s maiden voyage. I wanted to try the in-the-pan method this time, so I set a roasting rack inside the pan to hold it off the bottom.  I definitely noticed the bark wasn’t the same, as well as the smoke ring. Still had plenty of smokey taste though.  I had my first experience with the dreaded stall. This has never happened since I usually run my briskets at 250 degrees, or else I’ve just been lucky this far.

Meat: Brisket (flat) 4.45 lbs

Rub: Three Little Pigs – Memphis Style

Injection: Beef Broth and Dales Steak Seasoning

Spritz: Beef Broth, Dales Steak Seasoning, Turbinado Sugar (every half hour)

Smoker: UDS #2

Fuel: Kingsford Comp/El Sahuaro Lump/Peach Wood Chunks

Temp: 225

Duration: 6.5 hours (stalled in the 140’s for 2.5 hours)

http://s971.photobucket.com/albums/...risket Flat/?action=view&current=IMG_3739.jpg

http://s971.photobucket.com/albums/...risket Flat/?action=view&current=IMG_3740.jpg​

 

Un-Trimmed

http://s971.photobucket.com/albums/...risket Flat/?action=view&current=IMG_3741.jpg
 

Trimmed Up

http://s971.photobucket.com/albums/...risket Flat/?action=view&current=IMG_3742.jpg
 

Fire basket ready to go

http://s971.photobucket.com/albums/...risket Flat/?action=view&current=IMG_3756.jpg

Injection: 4 parts broth, to 1 part Dale's

http://s971.photobucket.com/albums/...risket Flat/?action=view&current=IMG_3758.jpg

Spritz: Simmered this all together to break down the turbinado sugar, and spritzed every half hour

http://s971.photobucket.com/albums/...risket Flat/?action=view&current=IMG_3761.jpg

After resting in it's rub overnight

http://s971.photobucket.com/albums/...risket Flat/?action=view&current=IMG_3764.jpg

Injecting

http://s971.photobucket.com/albums/...risket Flat/?action=view&current=IMG_3766.jpg

This was a good rub, first time I had tried it. Recommended by the good folks at BBQ Island in Chandler, AZ

http://s971.photobucket.com/albums/...risket Flat/?action=view&current=IMG_3768.jpg

Running right where I wanted it

http://s971.photobucket.com/albums/...risket Flat/?action=view&current=IMG_3773.jpg

Here it is after an hour or so.

http://s971.photobucket.com/albums/...risket Flat/?action=view&current=IMG_3776.jpg

http://s971.photobucket.com/albums/...risket Flat/?action=view&current=IMG_3777.jpg

Flipped after about 3.5 hours

http://s971.photobucket.com/albums/...risket Flat/?action=view&current=IMG_3779.jpg

Pulled at 190. Here it is after tenting and resting for an hour

http://s971.photobucket.com/albums/...risket Flat/?action=view&current=IMG_3788.jpg

Sliced up with au jus poured back over

http://s971.photobucket.com/albums/...risket Flat/?action=view&current=IMG_3791.jpg
 
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[mballi3011]

Now your brisket looks fabulous there Thunder. It looks mighty tastey with the Au Jus and all.

 

[thunderdome]

Now your brisket looks fabulous there Thunder. It looks mighty tastey with the Au Jus and all.

I think that's the best part when eating the leftovers. Really keeps the flavor on the meat

 

 

[rdknb]

That just makes me very hungry

 

[Bearcarver]

A nice bowl of goodness being attacked as I type !

Bear

 

[meateater]

Excellent! I bet that wont last long. I'm liking your injection fluid, got it written dowwn.