First Brisket ever.....SUCCESS (w/ lots of Q-View)!

Discussion in 'UDS Builds' started by ricam78, Jul 23, 2011.

  1. ricam78

    ricam78 Newbie

    It was time to smoke my first brisker EVER on any pit, so I took all of the "How To smoke a Brisket" info I could find all over the web into consideration and decided when I couldnt take it anymore to go with the K.I.S.S method.  

    Trim

    Rub with yellow mustard

    Apply dry rub

    Wrap in plastic wrap

    Let rest for 1-2 days in fridge

    Wake up at 3 AM (YUCK)

    Apply sugar and brown sugar

    Throw on UDS (charcoal and pecan) at 225 till done 

    Opened once at 8 hours in to take pic and throw temp probe in

    No water pans, heat diverters, foiling etc....well, not until I pulled it to rest

    Pulled at 195-197 foiled, panned and ice chested for 2 hours

    YUMMMMMY

    Also had some alligator boudin and some moinks which are a fav to anyone that has ever tried them.  Enjoy the Q-View :)

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]
     
    Last edited: Jul 23, 2011
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Great job and thanks for the BEAR VIEW ! [​IMG]
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Wow what a great smoke Congrats on an awesome job
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's a great looking brisket & a great plate of food!
     
  5. carbon

    carbon Newbie

    Fantastic!

    Are those splits of smoke wood next to the charcoal basket?  I like that set up.  How did the set up perform?
     
  6. ricam78

    ricam78 Newbie

    Thanks guys.

    Regarding the splits, it works great.  I just fill the basket with coals and then put the 2 small logs on the top op the coals and then drop my 8-12 lit coals in the middle of the basket.  Lasted the 12 hours with no problem and had constant smoke the entire time.  Might not be the best way, but it was worked for me.  I tried to jam a log on an angle into the center of the basket before also but it was a tad harder to do. 
     
  7. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Great looking Brisket!!
     
  8. ricam78

    ricam78 Newbie

    All thanks to you! [​IMG]
     
     
  9. That looks like a mighty tasty brisket. Great job!
     
  10. austexrod

    austexrod Fire Starter

    Looks good and nice Q view...............how long did it take to hit 195*
     
  11. ricam78

    ricam78 Newbie

    Right at 12 hours.  I didnt open it but once at 8 hrs to probe quickly though and it was 175.  If I would have wrapped it would have been faster of course.
     
  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Good to see some are dropping the foil thingy.Ya get more bark and more time to visit with friends;after all isn't that what it is all about,Friendship and Comradery[​IMG]

    [​IMG][​IMG]
     
  13. ricam78

    ricam78 Newbie

    [​IMG]  those look great!!!  Regarding the foiling, the general opinion or conclusion that I came to is use it if you need it.  Either way, the brisket will turn out great....I love me some bark though.
     
    Last edited: Jul 26, 2011
  14. nice looking Brisky. You get bragging rights for those rings, looks like it could be cut

    with a butter knife. Thanks for the great Qview!
     

Share This Page