UDS HH Brisket & Dutch's Wicked Beans

[smokemaster]

5lb Brisket Flat. Baked Bean Recipe
http://www.smokingmeatforums.com/for...ad.php?t=50945

Everything was great. Brisket under 5 hours. Great beans!
Yesterday

I love these bags!

This morning

3 Hickory chunks

She's waiting for the goodies

My new table and firebox hooks

3.5 hours later

5hours
All done

The wife hates fat.

Love my UDS!!!!!!!!!!!!!!

 

[herkysprings]

Sometimes my friends will grill a brisket, and cut the "fattier" pieces away for their dogs. When they aren't looking I go straight for those when they are still hot. :D

But yeah, cold beef fat isn't as good as when it is warm.

Nice brisket tho! Love those beans!

 

[meat hunter]

Wow, everything looks like it turned out great. Nice smoke ring

.
Very nice looking drum as well. Does yours have more than just the single rack? Was just wondering if you ever tried putting the beans under a brisket when smoking it, and letting some of the drippings fall into the beans. Not that Dutch's beans need it, they don't. I sometimes use just plain old Bush's baked beans and set them in a pan under the meat. The drippings give them a fantastic boost. Great job on that smoke....

 

[beer-b-q]

Nice Looking Brisket and UDS...

 

[smokemaster]

Thanks for all the positive comments.

I'm waiting on my weber lid to arrive. Then I'll add a second grate.

 

[alx]

Very nice indeed.What temp did you do your high heat brisket at.

I have done them at 300 degree plus and had good results...

 

[smokemaster]

Thanks ALX.
Same here, 300 to 350 for 4hrs, foil 1hr & rest for 30-45min.

 

[fire it up]

Was reading today about doing briskets at such a high temp.
Don't get me wrong, I love to tend the smoker for several hours but after about 12 hours on a brisket then having to wait another 3-4 hours for burnt ends can really wear you out. Think I'll give the higher heat temps a try next time I do one.
Great picture of the wife, did you try to explain to her that the fat is tasty? Can't blame her though, just a mouthful of chewy gooey fat, gotta draw the line somewhere.

 

[alx]

JIM. Definetly try the higher heat at least once.I usually add a little more wood as you will fly thru the temps at which smoke ring forms...

I also would suggest searing a brisket like in the sticky in beef forum-amazing flavor and less then half the time....