All Night Mother's Day Briskey with Qview!

Discussion in 'Beef' started by billbo, May 10, 2009.

  1. billbo

    billbo Master of the Pit OTBS Member

    I finally got a chance to fire up the new UDS for a inaugrial smoke. Yesterday was a major prep day. On the menu today was a breakfast fattie to start, then ABT's and WBT's (wimpy buffalo turds). Followed my the main course for lunch of brisket & home made mac salad.

    Started out by rubbing the 7lb brisket down with my home made all purpose red rub & mustard. Put a layer of rub on, then mustard, then more rub. Wrapped it up and into the fridge.







    Then we rolled up a breakfast fattie. JD Maple sausage with egg, maple ham, and cheddar cheese topped off with maple bacon. I was a bit worried it would be too mapley but it wasn't at all.











    Made up the mac salad.



    Mixed up the ABT & WBT stuffing. Cream cheese, venison sausage, garlic, and spinach & herb spice.



    Cont on next post!
     
  2. rickw

    rickw Master of the Pit OTBS Member

    Nice! Looking forward to the final product and to see how well you like using the uds.
     
  3. billbo

    billbo Master of the Pit OTBS Member

    Loaded up the UDS! Let's cook! Placed apple wood throughout the fuel.



    Off she goes with the TBS! I put the brisket on at 10:30pm.



    Brisket hit 170° about 3:30am. Ready for foil. I was dissapointed with the lack of bark, oh well. I added some welch's purple grape juice for moisture.





    The brisket hit 205° about 7:30am. Into the cooler it went. The fattie finished up soon after.





    Hooked up Mommy with breakfast in bed!



    More to come when I slice up the brisket. Stay tuned! Oh BTW, the UDS performed like a champ. Minor adjustments only were needed and I actually did get some sleep (a little).

    Stay tuned gang!
     
  4. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Looks great, I really need to find me a barrel; and my wife allready thinks I am nuts claiming 6 is too many smokers.....
     
  5. billbo

    billbo Master of the Pit OTBS Member

    Got the ABT's prepped up after breakfast and threw them on. I barely got a pic off of the finished product, they didn't last very long!





    After snack time I pulled the brisket out of the cooler. It was sitting at 155° after five hours in the cooler! The meat just fell apart. Rave reviews from the crowd!





    What a great first run on the UDS! I couldn't be happier with the performance of the unit. I could not have done this on my ECB last night. Here in upstate NY we had sustained winds of 20-25mph with gusts to 35mph all night long with temps in the lower 40's. The UDS didn't care one bit and kept chugging along. What a machine.

    I still need to improve on my brisket bark so any suggestions are welcome! Thanks for looking and I hope you enjoyed!
     
  6. werdwolf

    werdwolf Master of the Pit OTBS Member

    That all looks great [​IMG]
     
  7. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice job! [​IMG] Everything looks good. I'm glad you're happy with your new smoker.
     
  8. the dude abides

    the dude abides Master of the Pit OTBS Member

    Lucky mom's day for her. Nice work. Congratulations on a successful smoke.
     
  9. fire it up

    fire it up Smoking Guru OTBS Member

    Everything looks great Billbo! [​IMG]
     
  10. teacup13

    teacup13 Master of the Pit OTBS Member

    awesome looking grub..

    great job on your maiden voyage.
     
  11. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Great looking brisket.[​IMG] UDSs are incredible in the wind, aren't they.

    As far as the bark goes, I have never really ever got a very good bark either. I have noticed though that the drum is an INCREDIBLY moist cooking environment. I don't even bother mopping or spritzing meats anymore when I cook on the drum. I suppose I could still do it for flavor but it sure doesn't need it for moisture. The only thing I could recommend is cooking it to the end without wrapping in foil. Have to be careful to not dry it out though. Or maybe just taking it to a higher temp before foiling.

    If I ever figure it out, I'll be sure and let you know.[​IMG]

    Dave
     
  12. bigsteve

    bigsteve Master of the Pit

    Looking good!
     
  13. rickw

    rickw Master of the Pit OTBS Member

    Very nice, I would take a nice moist brisket over a dry well barked piece any day. You did very good.
     
  14. billbo

    billbo Master of the Pit OTBS Member

    You got that right Rick! The bark just looks so darn yummy though. Maybe I'll try the sear meathod some time. Anybody ever done that on a UDS? Curious of results if you have.
     
  15. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    The looks of that brisket I wouldn't changing a thing. Looks great and I'm sure mom like the breakfast in bed. [​IMG]
     
  16. rivet

    rivet Master of the Pit OTBS Member

    Very well done! Congratulations on your UDS.
     
  17. jagerviking

    jagerviking Smoke Blower

    Looks like you know how to lay out one heck of a spread there! great job for sure.[​IMG]
     
  18. nysmokes

    nysmokes Fire Starter

    Nice job!!! One of the reasons I did not go on my maiden voyage this weekend was the wind factor here in NY. Quite a windy night and day - and we had some pretty heavy rain Saturday evening.

    I also thought I might feel a little pressure on Mother's Day!
     
  19. burgs95

    burgs95 Newbie

    Billbo- I also smoke on a UDS. Here's a few tips for better bark:

    1) cook fat cap down- you don't want your rub coming off with the fat
    2) avoid the mustard- I've found the mustard tends to "mush" the fat cap. I also dont rub the night before. It seems to be "crustier" if I season only an hour before smoking
    3) spritz- I use a 50/50 mix of apple juice and Southern Comfort. The sugars will carmalize and form a nice bark

    Just a few thoughts

    Chris
     
  20. billbo

    billbo Master of the Pit OTBS Member

    Thanks Chris, I'll give that a try next time. I did cook with the fat side down. The sugar and no mustard sure makes sense too.
     

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