16.20 lbs Brisket from Restaurant Depot Overnight on the USM 18.5” w/ iQue 110

Discussion in 'Beef' started by thunderdome, Jan 24, 2012.

  1. thunderdome

    thunderdome Master of the Pit

    16.20 lbs Brisket from Restaurant Depot Overnight on the USM 18.5” w/ iQue 110



    / 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
     
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Man that really came out great. Awesome job - looks like you got that bad boy dialed in right away 
     
  3. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  I'd eat that in a heart beat. Nice smoke ring as well
     
  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks good Thumbs Up
    You have pictures of your 30 gal UDS ?
     
  5. I'll have a plate! Looks awesome
     
  6. harleysmoker

    harleysmoker Smoking Fanatic

    Very nice! I need to work on my brisket.
     
  7. I'd love to see some pics of that UDS along with the coal pan etc......I'm thinking about making one....sure would love something that will hold/keep the temp overnight.....

    By the way....guess theres no slices of that brisket left............I love brisket.
     
  8. venture

    venture Smoking Guru OTBS Member

    Looks great!

    Good luck and good smoking.
     
  9. thunderdome

    thunderdome Master of the Pit


    It's a lil dirty in this pic, but here it is. Weber 18.5" grates and lid

    [​IMG]
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now thats a great looking brisket and it sure looks like you did a great job smoking it to.
     
  11. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Now that is a grown up cow!
     
  12. smokin vegas

    smokin vegas Smoking Fanatic

    Looks great?  You feeding an army 16 lbs WOW
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Man that brisket looks perfectly done & delicious!

    Great smoke ring too!
     
  14. rbranstner

    rbranstner Smoking Guru OTBS Member

    That is a beautiful looking brisket. I would love to snack on a plate of that. I am still messing around with my IQ-110. So far I like it but I still have some work to do.
     
  15. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Shut the front door!!

    Those are some amazing pics of an amazing brisket!!!
     
  16. bruno994

    bruno994 Master of the Pit

    Got a loaf of bread and I'm headed your way.
     
  17. grabber

    grabber Smoke Blower

    Where'd you find a T-Rex to get that brisket from.  You Da Man.  Still haven't tried one yet.  Thanks.
     
  18. big sexy

    big sexy Smoke Blower

    Looks fantastic.  How long did you put the burnt ends back in for?
     
  19. thunderdome

    thunderdome Master of the Pit

    Thanks everyone!
     
    Thanks Ross. What kinda work? You havin any hangup w/ it?
    Thanks. I put them back in for about an hour and a half
     

Share This Page