M
Meat Hunter
Guest
This is a smoke I did a little over a week ago. I have been absent from the site for a while because my bookmark for this site was not working. Thanks to Dana, aka, BBQ Engineer, he pointed me in the right direction. Glad to see we have a few more members here and some AWESOME looking Q's.
This is a 13# brisket, not a 3#. My fat suasage fingers got in the way again.
What a great day for smokin here in Minnesota. It's been a tropical nightmare the past couple weeks. Wanted to get this bad boy on the smoker at 7am, however, I didn't get up till 8
Brisket on at 9am along with some beef ribs. Man I love beef ribs.
All rubbed up and on the grate. By the way, I am using my neighbors UDS that I built for him last month. I wanted to get a feel for it before I start on mine. All I can say is "LOVE IT".
I decided to try injecting the brisket. I think it added a good flavor to it and I will do it again. One thing though. The brisket is not like a pork butt. Meaning, when I stick the needle in, the damm thing squirts back at me, from the other side
I'd stick it in one end and the other end would squirt across the room. WTH????
Just set em on. I said in the intro, high and low. Well this morning, when I set it on, I forgot to open the chimney vent, thus the temp dipped to around 100. It a panic, I opened them all up and thought it would take a bit for things to come up. WRONG. I went to take a quick shower and came out and it was at 280. Yikes. It took around 40 minutes for things to settle down. After that, she cruised along at 242-245 degrees almost the entire smoke.
3 hours in.
I decided to pull the ribs off and finish them on the grill. I couldn't wait, it was lunch time. They had a great smoke flavor to them and good char from the grill.
I only mopped 2 times, the UDS just keeps everything so moist.
6 hours later, it hit 165 degrees. Pulled it out and cut the point off. I have to admit, it is allot easier doing this AFTER it has cooked a bit. I usually mangle it. Hell, Jason from Friday the 13th could do a better job at cutting that thing off, but this time, I got it right. I think
Point chopped up and added a dose of rub to the cubes and into the smoker.
8 hours after I put the brisket in, it hit 210 degrees. I pulled it out, wrapped in foil and set to rest for an hour. Here it is after the foiling.
Jacked the temp up to 275 for the burnt ends.
I made a finishing sauce up for brisket and used 1 cup of the juices from the foiling to add to it.
Here is it cut up before being shredded.
All shredded up.
Mmmmm, burnt ends. Man on man o MAN are these things good.
I have a big ole bowl of them in front of me along with an ice cold Pabst Blue Ribbon to wash it all done. Yes, life is good.
Well that's it. Smoke went well, the UDS performed like champ. I can get over just how efficient that thing is. I still have 1/2 of a basket of unburnt lump. Thanks for checking my smoke out, hope everyone out there is having a great weekend
This is a 13# brisket, not a 3#. My fat suasage fingers got in the way again.
What a great day for smokin here in Minnesota. It's been a tropical nightmare the past couple weeks. Wanted to get this bad boy on the smoker at 7am, however, I didn't get up till 8
Brisket on at 9am along with some beef ribs. Man I love beef ribs.
All rubbed up and on the grate. By the way, I am using my neighbors UDS that I built for him last month. I wanted to get a feel for it before I start on mine. All I can say is "LOVE IT".
I decided to try injecting the brisket. I think it added a good flavor to it and I will do it again. One thing though. The brisket is not like a pork butt. Meaning, when I stick the needle in, the damm thing squirts back at me, from the other side
Just set em on. I said in the intro, high and low. Well this morning, when I set it on, I forgot to open the chimney vent, thus the temp dipped to around 100. It a panic, I opened them all up and thought it would take a bit for things to come up. WRONG. I went to take a quick shower and came out and it was at 280. Yikes. It took around 40 minutes for things to settle down. After that, she cruised along at 242-245 degrees almost the entire smoke.
3 hours in.
I decided to pull the ribs off and finish them on the grill. I couldn't wait, it was lunch time. They had a great smoke flavor to them and good char from the grill.
I only mopped 2 times, the UDS just keeps everything so moist.
6 hours later, it hit 165 degrees. Pulled it out and cut the point off. I have to admit, it is allot easier doing this AFTER it has cooked a bit. I usually mangle it. Hell, Jason from Friday the 13th could do a better job at cutting that thing off, but this time, I got it right. I think
Point chopped up and added a dose of rub to the cubes and into the smoker.
8 hours after I put the brisket in, it hit 210 degrees. I pulled it out, wrapped in foil and set to rest for an hour. Here it is after the foiling.
Jacked the temp up to 275 for the burnt ends.
I made a finishing sauce up for brisket and used 1 cup of the juices from the foiling to add to it.
Here is it cut up before being shredded.
All shredded up.
Mmmmm, burnt ends. Man on man o MAN are these things good.
I have a big ole bowl of them in front of me along with an ice cold Pabst Blue Ribbon to wash it all done. Yes, life is good.
Well that's it. Smoke went well, the UDS performed like champ. I can get over just how efficient that thing is. I still have 1/2 of a basket of unburnt lump. Thanks for checking my smoke out, hope everyone out there is having a great weekend