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Brisket attempt #2 with qview

post #1 of 19
Thread Starter 
Well the new uds cooked my turkey well last week so now it is time to attack a brisket again(first time on uds, used my weber kettle last time)

Rub
3/4 cup kosher salt
3/4 cup crushed black pepper
1/4 cup onion powder
1/4 cup minced onion
1/4 cup garlic powder
1/4 cup minced garlic
2 T oregano

12 pound brisket- choice angus 2.99/#

Trimmed the fat cap back but let about 1/4 inch






Game plan

Rubbed tonight with evoo and then 1/2 of rub from above. Put into the fridge for tonight with a plan of putting on around 9 tomorrow night.

Plan is to use grove lump and probably hickory to smoke with in uds.

Going to chop up onions, carrots, tomatoes, and celery from the garden and put in drip pan below brisket for an au jus.

Smoke at 225 until that slob is 195


Ok guys, that is the plan. Am I missing anything or ideas to make this brisket better than my first?
post #2 of 19
Quote:
Originally Posted by Doohop65 View Post

Well the new uds cooked my turkey well last week so now it is time to attack a brisket again(first time on uds, used my weber kettle last time)

Rub
3/4 cup kosher salt
3/4 cup crushed black pepper
1/4 cup onion powder
1/4 cup minced onion
1/4 cup garlic powder
1/4 cup minced garlic
2 T oregano

12 pound brisket- choice angus 2.99/#

Trimmed the fat cap back but let about 1/4 inch






Game plan

Rubbed tonight with evoo and then 1/2 of rub from above. Put into the fridge for tonight with a plan of putting on around 9 tomorrow night.

Plan is to use grove lump and probably hickory to smoke with in uds.

Going to chop up onions, carrots, tomatoes, and celery from the garden and put in drip pan below brisket for an au jus.

Smoke at 225 until that slob is 195


Ok guys, that is the plan. Am I missing anything or ideas to make this brisket better than my first?

 

Sounds like a plan....the first smoke I did in my UDS was a set it and forget it brisket. I set the temp and went to bed. I slept like a baby. Temp was good when I woke up.... Learn how your UDS works.....Then you have a cooking machine!

Happy smoken.

David

post #3 of 19

looks like your off to a great start.................Thumbs Up

post #4 of 19
Quote:
Originally Posted by boykjo View Post
 

looks like your off to a great start.................Thumbs Up

 

X2!

post #5 of 19

Keep us posted.....have fun!

 

Kat

post #6 of 19

Sounds like a good plan. Don't rely solely on temp to determine if your brisket is done or not. I like to start probe testing mine with at toothpick anywhere from 185º-190°. When the toothpick inserts with no resistance in multiple spots then you are done! Good luck and show off those sliced shots when you are done!

post #7 of 19
If it was me , I'd wait till around midnite being its ur first overnight cook ... At 5-6 hours in may be ready to foil or wrap if you choose ... And you will have had a solid five hours of sleep .... and you can check the progress ...keep the lid closed the first 5 hours at least ... Resist all urges to peek ... Your brisket will be better for it !!!! Happy cooking and have fun !!
post #8 of 19
Thread Starter 
Thanks for the suggestions. I know I am opening a can of worms here but loves2putt brings up a quandary for me. To foil or not to foil. My last batch of ribs I didn't foil and they turned out better than when I foil. I never foil butts and am undecided in the brisket. Any thoughts?
post #9 of 19
I use butcher paper to wrap...I'm not a foil guy ....
post #10 of 19
Thread Starter 
Here we go. Just chopped up my veggies for the au jus pan.



Just pulled the brisket out of the fridge. On the Barbie right at 10. A little early perhaps but I have a 1 year old that will have me up early.



Don't mind my make shift double decker bbq. Need to modify my new uds but have not had time.

Current temp

127
post #11 of 19
So doohop... By my calculations , it's 2 am here ...that brisky has been rockin and rollin for about 7 hrs .... Any updates for us west coast insomniacs?
post #12 of 19
Thread Starter 
We have been humming along between 225 and 245 all night.

Just put in the meat probe. Uds temp has spiked with the lid open and is sitting at 261 with meat running 170.

Closed the valves up some and plan to cool it back down to where it belongs. Smells good so far

post #13 of 19
Thread Starter 
Brisket hanging at 190. Tried the toothpick test and u think I will give her another 5 to 10 degrees.

post #14 of 19
Thread Starter 
Smoker cooled down to 210 and hung out on me with all inlets open.

Pulled the brisket with an IT of 194. Has a nice wiggle so I am hopefully.

Wrapped up and in the cooler for dinner tonight.



Veggies got over done so I think the au jus is over but oh well.
post #15 of 19
Thread Starter 
Burnt ends going on the uds

post #16 of 19
Thread Starter 
And finally the money shot

post #17 of 19
Quote:
Originally Posted by Doohop65 View Post

And finally the money shot

Really nice, bet it tastes fantastic!!!

post #18 of 19

Man, that looks good!

post #19 of 19
Good looking cook!! Have to love the deep smoke ring !!
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