[h2]16.20 lbs Brisket from Restaurant Depot Overnight on the USM 18.5” w/ iQue 110[/h2]
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I took some measurements of a buddy’s 18.5” WSM and installed my deflector and 2nd grate on my drum accordingly. This was the first packer brisket I’ve done on the smaller UDS. As well as the longest smoke i’ve done on this one. The fire basket is about 16” in diameter and about 6 inches tall. I copied the deflector that’s in my 22.5” for this one. I’ll post pics soon, but I just took a 16” pizza pan and plasma cut it out in roughly the same shape as the 22.5”
I filled up the basket, almost overflowing w/ this new lump charcoal. The size and density of the lump is perfect for Drums and WSM’s. A lot like “The Good One” lump. Has anyone tried it?
Here’s the beast
Pretrimmed
Post trimmed
Soon to be Burnt Ends. I tried to trim as much fat around the point as I could to get the rub on as much as possible for the B.E.’s
I tried a new injection. Since i only had half a can of beef stock, I decided to wing it. In the pantry I had a can of Minestrone. So I poured it into a collander, and let the broth fall through into a cup. It tasted great. I added the beef broth to this, with a little liquid smoke, and a little worcestershire.
Rubbed w/ Slap Yo Daddy A/P Rub
Threw it on the Drum @ 11pm and hit the hay. I used Pear and Hickory for smoke.
The next morning I woke to the smoker within 5 degrees of where I left it the night before. Quite a site/smell to wake up to. Foiled it @ 170*
Point
More Point
More B.E.’s
..and more
Sauced and re-rubbed
Flat out of the foil pan @ 203
Sliced up flat
Some smoke ring shots
My lil sampler “turn in” cuts
It all turned out tasty. The 30 gal UDS is awesome. I can fit 2 or three butts, and a 16 lbs brisket on the 2 racks. It’s so much more fuel efficient and held a steady temp (w/ iQue) for 12+ hours. I had prolly 5-10% left in the basket when it was all said and done
/ icon and title message
I took some measurements of a buddy’s 18.5” WSM and installed my deflector and 2nd grate on my drum accordingly. This was the first packer brisket I’ve done on the smaller UDS. As well as the longest smoke i’ve done on this one. The fire basket is about 16” in diameter and about 6 inches tall. I copied the deflector that’s in my 22.5” for this one. I’ll post pics soon, but I just took a 16” pizza pan and plasma cut it out in roughly the same shape as the 22.5”
I filled up the basket, almost overflowing w/ this new lump charcoal. The size and density of the lump is perfect for Drums and WSM’s. A lot like “The Good One” lump. Has anyone tried it?
Here’s the beast
Pretrimmed
Post trimmed
Soon to be Burnt Ends. I tried to trim as much fat around the point as I could to get the rub on as much as possible for the B.E.’s
I tried a new injection. Since i only had half a can of beef stock, I decided to wing it. In the pantry I had a can of Minestrone. So I poured it into a collander, and let the broth fall through into a cup. It tasted great. I added the beef broth to this, with a little liquid smoke, and a little worcestershire.
Rubbed w/ Slap Yo Daddy A/P Rub
Threw it on the Drum @ 11pm and hit the hay. I used Pear and Hickory for smoke.
The next morning I woke to the smoker within 5 degrees of where I left it the night before. Quite a site/smell to wake up to. Foiled it @ 170*
Point
More Point
More B.E.’s
..and more
Sauced and re-rubbed
Flat out of the foil pan @ 203
Sliced up flat
Some smoke ring shots
My lil sampler “turn in” cuts
It all turned out tasty. The 30 gal UDS is awesome. I can fit 2 or three butts, and a 16 lbs brisket on the 2 racks. It’s so much more fuel efficient and held a steady temp (w/ iQue) for 12+ hours. I had prolly 5-10% left in the basket when it was all said and done
