or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › 16.20 lbs Brisket from Restaurant Depot Overnight on the USM 18.5” w/ iQue 110
New Posts  All Forums:Forum Nav:

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

post #1 of 19
Thread Starter 

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


I took some measurements of a buddy’s 18.5” WSM and installed my deflector and 2nd grate on my drum accordingly. This was the first packer brisket I’ve done on the smaller UDS. As well as the longest smoke i’ve done on this one. The fire basket is about 16” in diameter and about 6 inches tall. I copied the deflector that’s in my 22.5” for this one. I’ll post pics soon, but I just took a 16” pizza pan and plasma cut it out in roughly the same shape as the 22.5”

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?
IMG_7254.jpg

Here’s the beast
IMG_7258.jpg

Pretrimmed
IMG_7264.jpg

Post trimmed
IMG_7266.jpg

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
IMG_7267.jpg

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.
IMG_7270.jpg

Rubbed w/ Slap Yo Daddy A/P Rub
IMG_7274.jpg

Threw it on the Drum @ 11pm and hit the hay. I used Pear and Hickory for smoke.
IMG_7279.jpg

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*
IMG_7280.jpg

Point
IMG_7282.jpg
More Point
IMG_7286.jpg

More B.E.’s
IMG_7292.jpg

..and more
IMG_7293.jpg

IMG_7295.jpg

Sauced and re-rubbed
IMG_7298.jpg

Flat out of the foil pan @ 203
IMG_7302.jpg

Sliced up flat
IMG_7305.jpg

Some smoke ring shots
IMG_7307.jpg

My lil sampler “turn in” cuts
IMG_7309.jpg

IMG_7312.jpg

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

 

 

 

post #2 of 19

Man that really came out great. Awesome job - looks like you got that bad boy dialed in right away 

post #3 of 19

drool.gif I'd eat that in a heart beat. Nice smoke ring as well

post #4 of 19
Looks good icon14.gif
You have pictures of your 30 gal UDS ?
post #5 of 19

I'll have a plate! Looks awesome

post #6 of 19

Very nice! I need to work on my brisket.

post #7 of 19
Quote:
Originally Posted by jrod62 View Post

Looks good icon14.gif
You have pictures of your 30 gal UDS ?



I'd love to see some pics of that UDS along with the coal pan etc......I'm thinking about making one....sure would love something that will hold/keep the temp overnight.....

By the way....guess theres no slices of that brisket left............I love brisket.

 

post #8 of 19

Looks great!

 

Good luck and good smoking.

post #9 of 19
Thread Starter 



 

Quote:
Originally Posted by jrod62 View Post

Looks good icon14.gif
You have pictures of your 30 gal UDS ?


It's a lil dirty in this pic, but here it is. Weber 18.5" grates and lid

IMG_7206.jpg

post #10 of 19

icon_cool.gif

Now thats a great looking brisket and it sure looks like you did a great job smoking it to.

post #11 of 19

Now that is a grown up cow!

post #12 of 19

Looks great?  You feeding an army 16 lbs WOW

post #13 of 19

Man that brisket looks perfectly done & delicious!

 

Great smoke ring too!

post #14 of 19

That is a beautiful looking brisket. I would love to snack on a plate of that. I am still messing around with my IQ-110. So far I like it but I still have some work to do.

post #15 of 19

Shut the front door!!

 

Those are some amazing pics of an amazing brisket!!!

post #16 of 19

Got a loaf of bread and I'm headed your way.

post #17 of 19

Where'd you find a T-Rex to get that brisket from.  You Da Man.  Still haven't tried one yet.  Thanks.

post #18 of 19

Looks fantastic.  How long did you put the burnt ends back in for?

post #19 of 19
Thread Starter 

Thanks everyone!
 

Quote:
Originally Posted by rbranstner View Post

That is a beautiful looking brisket. I would love to snack on a plate of that. I am still messing around with my IQ-110. So far I like it but I still have some work to do.


Thanks Ross. What kinda work? You havin any hangup w/ it?


 

Quote:
Originally Posted by Big Sexy View Post

Looks fantastic.  How long did you put the burnt ends back in for?


Thanks. I put them back in for about an hour and a half

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › 16.20 lbs Brisket from Restaurant Depot Overnight on the USM 18.5” w/ iQue 110