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My first smoke on a new UDS... Brisket Q-view too

post #1 of 9
Thread Starter 
Talk about trial by fire, literally.

Just finished getting my UDS up and running, had it at 230, so I decided it was time to get the brisket flat ready... all they had at Sams club is halfs, so it'll have to do. They do a pretty good job of leaving the right mount of the fat cap on, so I decided to let that be on the bottom to protect the meat.

I watched a few of some videos online by a guy name BigMista, and he uses a injector marinade, so I thought I'd try it on this... I got a $2.50 injector from the Walmart, and I made up a marinade of things I thought would taste good, using Big Mista's suggestion of beef broth as a base

1-2/3 cups of Beef and Low sodim chicken broths
1/2 Goya Mojo marinade
1/2 cup of white cooking wine
1/2 cup of E V olive oil
4 tbsp garlic powder (you may want to use garlic juice, this clugged the injector a few times)
2 tbsp cajun seasoning
1 tbsp Crystal hot sauce
1/2 tbsp smoked paprika
1/2 tbsp chili powder

I got about half of it in the meat, and save the rest for basting later.

Then I made a rub based on a Paula Dean recipe I used for oven smoke brisket using some of the same spices I used in the marinade:

3 tbsp brown sugar
3 tbsp garlic powder
1 tbsp oregano
1 tbsp parsley
1/2 tbsp Badia smoked paprika
1/2 tbsp chili powder
1/2 tbsp black peper, coarsly ground
1/2 tbsp onion powder (I was out, so that's all I had)
1/2 tsp red pepper flakes

Slather it on, being careful not to pat to hard, or the marniade would squirt out in disturbing ways.

Slapped it on the newly built UDS... 12:21 PM

... and By 1:00 pm, it rained... luckily, i remembered to put the window awning up, and it kept the UDS from getting wet and cooling off.

At 1:44 pm Friday, Remote says meat is at 101 degrees, smoke at 210 and climbing slowly back up... signing out for now... more Q-view as it becomes available.
post #2 of 9
Looking good be sure to keep us updated on how the UDS does on its maiden smoke.
post #3 of 9
Thread Starter 
at 3:16, just about 3 hours in, temp has climbed up to 240, and I've closed off as much as I can as far as vents... meat is at 152 degrees.

Since this a half brisket, without the thick point, I don't think this is going to take 8 hours to get to temp... would I be right?

P.S. I love this remote thermometer thing... They had them on sale last night at Walmart, $11.00, should have bought another, I could monitor the drum temp from inside in the A/C too... it's 92 degrees outside with 65% humidity here.
post #4 of 9
Thread Starter 
Was stalled at about 170, I'm going to pull and wrap at 175...

What it looked like at 170 I flipped it to put a crust on the top, it was still very juicy and wet. threw a couple of chicken breasts on just cuz.
post #5 of 9
Thread Starter 

Any ideas for keeping this moist? One end stayed nice and juicy after I sliced it, the other, kinda dried up
post #6 of 9
When it was finished. Did you wrap in foil then in towels and place into a cooler for 1 or 2 hrs? If not, try this. It will keep the food hot, and the juices will start flowing around in the meat.
post #7 of 9
It looks like you may have sliced it a bit too soon. You have a lot of juice in the bottom of your tray. It's important to let the meat rest for at least a half an hour, an hour is better, before slicing.

post #8 of 9
Thread Starter 
It was in the cooler for an hour and a half... I tried to wait 2 hours, but I was weak...

I think I might have pulled it off the drum a bit early, some of the less fatty slices were tough... no problem though, I took some of the marinade I had left, and boiled the tough slices with some onions for about an hour, came out tender and I made sammiches with it.
post #9 of 9
Remember, whatever your thermo reads at the side, the center is going to be 30* warmer!
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