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1st brisket

post #1 of 5
Thread Starter 
Smoked my 1st brisket on a home made UDS. Let me know what you think.

post #2 of 5
How long, what temp, fat cap up or down,wrap???
post #3 of 5
Looks great! Important part is how did it taste? What are some details of the smoke?
post #4 of 5

Excellent looking brisket!!


Looks delicious!!



post #5 of 5
Thread Starter 
It tasted great very tender. Smoker temp was at 285 for 2 hours fat cap up then 2 hours fat cap down until I got the color I wanted, then wrapped until internal temp went to 205 which was about 4 hours then pulled let sit wrapped tight for another 2 hours. Smoker temp would spike often do to it being cold and windy as hell up here in Rhode Island.
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