Hot n' Fast Brisket On The UDS: Juicy Meaty Beefy Goodness

Discussion in 'Beef' started by mooseman, Aug 2, 2010.

  1. mooseman

    mooseman Fire Starter

    After my big meat score at Restaurant Depot, I decided my first casualty would be the USDA Choice Brisket. This one weighed in at just under 8lbs. You can see it here on the lower left:



    After I pulled it out of the cryovac, I trimmed the fat cap just a bit, and rubbed it down with Moose's Rib Rub #3:



    Meanwhile, I got my charcoal basket ready and filled it with briquets and a few pieces of oak and hickory:



    I added about 15 lit briquets to the middle of the charcoal pile:



    Put the charcoal basket in the drum and covered it, with all vents open so I could get it to temp:



    Once the temp gauge hit 275, I closed the vents down about 1/4, and dialed it in at 325 degrees. Time to put the brisket on!



    The drum held a steady 325 for the entire cook. I did flip it a few times, and also had some help from a friend who kept a watchful eye on the drum:



    After 5.5 hours, it was done! I inserted a probe thermometer and it went it like butter in both the point and flat:



    The missus wrapped it in foil, and we let it rest for a few hours. A bit later, our guests arrived, so it was time to get started on brisket deconstruction.



    The meat was so tender I literally pulled the point from the flat without having to use a knife:



    I saved the point, which I will cut into pieces in a few days and make burnt ends, so tonight we will enjoy the flat, which I slice against the grain:



    Here is one plate we served, with corn that was picked about an hour before dinner, along with freshly picked salad greens and tomatoes from the garden:



    This was the first brisket I cooked in my UDS, and it was absolutely amazing. So tender, and very juicy. Session data

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    meateater likes this.
  2. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Nice smoke I love me some brisket and those burnt ends are gonna be sweet.
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    Nice job! [​IMG]
     
  4. Nice, very nice brisky, also love the detail on the UDS. Lil piggy missing all the meat on its bone's.[​IMG]
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks like you did a great job on the Briskie     [​IMG]
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Very nice job on the brisket and zi bet it will be really tastey too.
     
  7. Me hungry![​IMG]
     
  8. pandemonium

    pandemonium Master of the Pit

    Nice and only 5 hours thats quick!![​IMG]
     

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