My first brisket smoke

Discussion in 'Beef' started by creauxman, Jul 20, 2014.





  1. I recently completed my first UDS build and was anxious to try a brisket.  I bought a 14 pound packer.  I rubbed and trimmed it and placed in the refridgerator for about 10 hours.  I fired up the smoker using charcoal and pecan about an hour before I wanted to start to get the temp up.  I had read that the cook time should be about an hour or so per pound so I figured about 12 hours.  When the smoker reached 225 degrees I put the meat on.  The smoker got to 250 degrees before it stabilized for the balance of the cook.  It only took about 6 hours to reach an internal temp of 190 degrees.  At first I thought my probe was wrong so I tried other parts of the meat and also used my older probes but they agreed within a degree or two.  I took the meat off, wrapped in foil and a couple of towels, and placed in a cooler for a couple hours to rest.  I sliced it up and it was tender and juicy.  I thought it needed more salt and the smoke ring was very faint but the family was happy so no big deal there.  I am puzzled about the cook time, though.  Any thoughts/theories?  I am new to this so any help would be appreciated!
     
  2. knifebld

    knifebld Smoking Fanatic

    Hey bud, congrats on that brisket. My first one was 13lbs and it took 17 hours! LOL

    From what I have read in the forum is that you never really know what time a brisket will be done...all you can do is sit back, have a beer and wait it out....in your case you got lucky...in my case, my family ate at 9pm! LOL

    Cheers!
     
    Last edited: Jul 29, 2014
  3. caribou89

    caribou89 Smoke Blower

    I can tell you exactly why. The thermo on your UDS is a short probe more than likely. The side of the UDS is going to be a lot cooler than the center. On my UDS it's 50 degrees. So you were likely a lot closer to 300 degrees in the center.

    You just introduced yourself to the wonderful world of hot and fast briskets. I did a 12 lber last week at 300-325 in... You guessed it... 6 hours. It was incredible. I'm doing 2 tomorrow. A 10lber and a 12 lber. I'm figuring on a max of 8 hours.
     
  4. caribou89

    caribou89 Smoke Blower

    Also just a tip I've picked up for briskets on an UDS. Smoke them fat cap down with the direct heat. It protects the meat, and the fat drips into the coals creating a delicious briskety steam.
     
  5. You are right about the short probe.  I'm looking into a different type, maybe with a longer probe like the one on my deep fryer...
     
  6. caribou89

    caribou89 Smoke Blower

    Yep. Turkey fryer thermometers are supposed to work well. I just put my digital therm on the grate.
     

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