Pool Party Brisket! First Brisket on UDS!!!

Discussion in 'Beef' started by rippinntearin, Aug 26, 2011.

  1. Good afternoon everybody!

     

    So last weekend a best friend of mine invited me to pool party/BBQ at his apartment complex in downtown Ft. Lauderdale with some new friends of his.  Needless to say the environment was a "post college young professional" party, which in mosts instances means beer, frozen Bubba burgers, and Johnsonville brats.  Not that I have anything again the three (especially the beer), but I wanted to step my game up and blow this group away....

     

    In comes the brisket!  I found an excellent deal at my local grocery store on a 13lb full packer for about $1.25/lb!  Couldn't pass it up!  Since the party was Sunday, I decided to do an overnight smoke Saturday evening (yes, I'm a night owl).  I gathered up as much of the excellent information off this kick-a** site and went for it!

     

    I trimmed off the fat (left about 1/4 inch of the bottom), rubbed it up with whatever I had and threw it on the UDS at about 2am.  I used lump charcoal and hickory (not sure if that is the best wood for the job, but its what I had) and got my baby running at 225.  At about 6am the temp was around 140 degrees and left it for another hour till it reached 160 degrees.  Shortly after the packer was foiled with some beef broth.  After the puppy reached 190-200 degrees at about noon, it wrapped it in some towels and chucked it in the cooler for a nice nap.

     

    So..later that day at the BBQ when we all nice and buzzed off PBR and some craft brews we decided it was time to eat.  The grills were fired up with the typical crap guys who can't cook bring (i.e. frozen burgers, hot dogs, chicken breasts right out of the package, no seasoning, etc).  Meanwhile I was serving to about 15 people who had no idea what I brought and I was also shaking since this was my first attempt at a brisket and didn't want to serve jerky.  Anyway, once I pulled this baby out of the cooler...mouths dropped!  After cutting it up...it was devoured faster than a donut at a fat camp!  It came out great for a first time!  The hardest part was educating the pepole who thought that the pink meat was raw...like I've invented a way to cook it from the inside out!

    So, it was enjoyed by all, and now I'm known as the local pitmaster of this group...mission accomplished!  Enjoy the pictures...GO DOLPHINS!!!

    13lb Packer...

    [​IMG]

    All rubbed up and ready to go!

    [​IMG]

    Ready to be foiled...

    [​IMG]

    And the money shot!!!  This was taken about half way through the cutting process...people kept stealing pieces!

    [​IMG]
     
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like you did a great job and really rocked it. Congrats
     
  3. lucky13

    lucky13 Smoke Blower

    Nice job Rip!  I like the shots of the brisket... bet the bikini shots were better! [​IMG]
     
  4. venture

    venture Smoking Guru OTBS Member

    Great job!

    Great score on that brisket, too.

    Good luck and good smoking.
     
  5. smokinal

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

    Great job!

    That's a beautiful smoke ring!  

                     [​IMG]
     
  6. Just out of curiosity, what kind of wood do most people use with brisket?  Like I said I used hickory which was all I had at the time.  Thanks...
     
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    That is one big smoke ring........................[​IMG]

    JOE
     
  8. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    The wood that I use is in this order #1 Hickory, #2 Hickory and then #3 Hickory!!![​IMG]
     
  9. Oh yeah!  Almost forgot the last part!  Since I was a raised in a family where we DON'T WASTE FOOD, the rest of the brisket was cut up and made into my homemade chili.  Tons of veggies, beans, and whatever else I throw into it...enjoy!

    [​IMG]
     
  10. What do they say.........NICE BARK!
     
  11. smokinal

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


    I'm a big hickory fan.

    I use it on everything.
     
  12. terry colwell

    terry colwell Smoking Fanatic

    Great looking first brisket.. I like how dark it was before you even cooked it. That was some DARK rub..
     
  13. Very Nice!!  I bet that tasted amazing!!!   BTW...Hickory is usually a safe bet on meats like beef and pork..great flavor! 
     
  14. uhmgood

    uhmgood Smoke Blower

    thats the biggest smoke ring i ever saw in my life
     
  15. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Thats what I'm talkig about!! [​IMG]
     
  16. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Thumbs Up

    That looks great. Ans sounds like a great time.
     

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