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