UDS HH Brisket & Dutch's Wicked Beans

Discussion in 'Beef' started by smokemaster, Oct 30, 2009.

  1. smokemaster

    smokemaster Smoke Blower

    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
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    I love these bags!
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    This morning
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    3 Hickory chunks
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    She's waiting for the goodies
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    My new table and firebox hooks
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    3.5 hours later
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    5hours
    All done
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    The wife hates fat.[​IMG]
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    Love my UDS!!!!!!!!!!!!!!
     
  2. herkysprings

    herkysprings Smoking Fanatic

    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!
     
  3. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Wow, everything looks like it turned out great. Nice smoke ring[​IMG].
    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....
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Nice Looking Brisket and UDS...[​IMG]
     
  5. smokemaster

    smokemaster Smoke Blower

    Thanks for all the positive comments.

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

    alx Master of the Pit OTBS Member

    Very nice indeed.What temp did you do your high heat brisket at.[​IMG]

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

    smokemaster Smoke Blower

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

    fire it up Smoking Guru OTBS Member

    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.
     
  9. alx

    alx Master of the Pit OTBS Member

    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....
     

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