Gonna toss the first brisket on the UDS this weekend. Just a little 5lb chunk. Wish me luck! Do have one question though, I want to save the juices this time but I only have the single rack in the UDS right now so will it be fine if I just smoke it in the foil pan or should I put a rack on TOP of the foil pan? The past briskets i've done I always wrap at around 160 ish and pull at 190 ish for a cooler rest. This time I will just cover the foil pan. I know there is no right or wrong but your suggestions are always helpful!
- topicBriskettagged by KandL, 9/27/13
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Brisket Time!post #1 of 349/27/13 at 7:11amThread Starter
SmokingMeatForums.com Top Pickspost #2 of 349/27/13 at 8:21am
I've used a disposable pan with a small rack inside to keep the meat outta the grease and it worked OK. Just did a butt with a drip pan under it to catch grease, then when time to rest slid the butt in the pan and foiled that & stuck it in the microwave....perfect fit and airtight. I hear Myron Mixon is a huge 'fan of the pan' and it is catching on here with more forum members using a pan to smoke in....Williepost #3 of 349/27/13 at 8:48amyou can really do either...i got a brother in law who does his in the pan and then covers it with foil at the halfway mark...his briskets always good but a little too "steamed beef" for my taste..makes for one helluva sandwich but still i prefer my sliced flat and pulled point...lol. i know i probably wasnt any help on this one but good luck..will be watching for some views either way. :)post #4 of 349/27/13 at 9:10amThread StarterQuote:Originally Posted by Chef Willie
I've used a disposable pan with a small rack inside to keep the meat outta the grease and it worked OK. Just did a butt with a drip pan under it to catch grease, then when time to rest slid the butt in the pan and foiled that & stuck it in the microwave....perfect fit and airtight. I hear Myron Mixon is a huge 'fan of the pan' and it is catching on here with more forum members using a pan to smoke in....Willie
I have disposable pans not sure I have a rack that will fit INSIDE it but I have one that will fit OVER it. I really need to get my second grate in the UDS and this won't be an issue anymore.Quote:Originally Posted by TurnandBurn
you can really do either...i got a brother in law who does his in the pan and then covers it with foil at the halfway mark...his briskets always good but a little too "steamed beef" for my taste..makes for one helluva sandwich but still i prefer my sliced flat and pulled point...lol. i know i probably wasnt any help on this one but good luck..will be watching for some views either way. :)
Of course its helpful because actually my plan for this brisket is to feed my wife and I (most likely sandwiches) for lunch next week so doing this in the pan is sounding even better now.post #5 of 349/28/13 at 8:49amThread Starter
I want to experiment a little on this brisket and Inject it with some low sodium dales and butter mixed together. Doing this I know forces me to get it to 140 within 4 hours. I don't think that will be an issue at all on the UDS but does anyone have a guideline on what temp I should start out with to accomplish this? The brisket is about 5lbs and I'd like to keep it as low and slow as possible but still being safe. So maybe ramp it up to start out and then back it down once I hit 140? I normally try to smoke at 225-250 in the past.post #6 of 349/28/13 at 10:48amThread Starterpost #7 of 349/29/13 at 6:29amThread Starterpost #8 of 349/29/13 at 7:32amThread Starterpost #9 of 349/29/13 at 7:33amThread Starterpost #10 of 349/29/13 at 8:59amThread Starterpost #11 of 349/29/13 at 9:07am
Looking good thus far. Leaving the brisket in the pan will be just like covering it - it will stew in its own juices.
Keep those pics coming and let us know how everything turns out!
Billpost #12 of 349/29/13 at 9:09am
Keep us posted with pic's I do a lot of brisket, don't inject and use a basic salt and pepper rub. I think it is good to experiment to see what flavors you like and works for you and your family. My wife, kids and grandkids all like pretty much different flavors especially with ribs. I have tried many different rubs and injections over the years. So if I'm cooking for me pretty basic I like to taste the meat flavor. That is why I always have to cook several different types so everybody gets what they want.
Garypost #13 of 349/29/13 at 9:16amThread StarterThanks! I plan to leave it just like it is. I'm anxious to see how this turns out. Injecting is more work but may be really good.
Sent from my DROID RAZR Mpost #14 of 349/29/13 at 9:21am
What flavors are you injecting ? Sometimes around the holidays I'll inject a pork shoulder with some apple & pineapple juice with a little brown sugar and Tony's
Garypost #15 of 349/29/13 at 9:53amThread StarterI used dales low sodium and unsalted butter. Dales has a salty soy sauce beefy flavor that my wife and I like.
Sent from my DROID RAZR Mpost #16 of 349/29/13 at 10:09amThread Starterpost #17 of 349/29/13 at 11:33amThread StarterAt 190 now going faster than I planned. Going for 200+ for pulling. Can't post pics because tapa talk is being a bi#$@.
Sent from my DROID RAZR Mpost #18 of 349/29/13 at 11:52ampost #19 of 349/29/13 at 11:54amThread Starter
- Brisket Time!
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