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All Night Mother's Day Briskey with Qview!

post #1 of 22
Thread Starter 
I finally got a chance to fire up the new UDS for a inaugrial smoke. Yesterday was a major prep day. On the menu today was a breakfast fattie to start, then ABT's and WBT's (wimpy buffalo turds). Followed my the main course for lunch of brisket & home made mac salad.

Started out by rubbing the 7lb brisket down with my home made all purpose red rub & mustard. Put a layer of rub on, then mustard, then more rub. Wrapped it up and into the fridge.

Then we rolled up a breakfast fattie. JD Maple sausage with egg, maple ham, and cheddar cheese topped off with maple bacon. I was a bit worried it would be too mapley but it wasn't at all.

Made up the mac salad.

Mixed up the ABT & WBT stuffing. Cream cheese, venison sausage, garlic, and spinach & herb spice.

Cont on next post!
post #2 of 22
Nice! Looking forward to the final product and to see how well you like using the uds.
post #3 of 22
Thread Starter 
Loaded up the UDS! Let's cook! Placed apple wood throughout the fuel.

Off she goes with the TBS! I put the brisket on at 10:30pm.

Brisket hit 170° about 3:30am. Ready for foil. I was dissapointed with the lack of bark, oh well. I added some welch's purple grape juice for moisture.

The brisket hit 205° about 7:30am. Into the cooler it went. The fattie finished up soon after.

Hooked up Mommy with breakfast in bed!

More to come when I slice up the brisket. Stay tuned! Oh BTW, the UDS performed like a champ. Minor adjustments only were needed and I actually did get some sleep (a little).

Stay tuned gang!
post #4 of 22
Looks great, I really need to find me a barrel; and my wife allready thinks I am nuts claiming 6 is too many smokers.....
post #5 of 22
Thread Starter 
Got the ABT's prepped up after breakfast and threw them on. I barely got a pic off of the finished product, they didn't last very long!

After snack time I pulled the brisket out of the cooler. It was sitting at 155° after five hours in the cooler! The meat just fell apart. Rave reviews from the crowd!

What a great first run on the UDS! I couldn't be happier with the performance of the unit. I could not have done this on my ECB last night. Here in upstate NY we had sustained winds of 20-25mph with gusts to 35mph all night long with temps in the lower 40's. The UDS didn't care one bit and kept chugging along. What a machine.

I still need to improve on my brisket bark so any suggestions are welcome! Thanks for looking and I hope you enjoyed!
post #6 of 22
That all looks great PDT_Armataz_01_37.gif
post #7 of 22
Nice job! PDT_Armataz_01_34.gif Everything looks good. I'm glad you're happy with your new smoker.
post #8 of 22
Lucky mom's day for her. Nice work. Congratulations on a successful smoke.
post #9 of 22
Everything looks great Billbo! points.gif
post #10 of 22
awesome looking grub..

great job on your maiden voyage.
post #11 of 22
Great looking brisket.PDT_Armataz_01_34.gif UDSs are incredible in the wind, aren't they.

As far as the bark goes, I have never really ever got a very good bark either. I have noticed though that the drum is an INCREDIBLY moist cooking environment. I don't even bother mopping or spritzing meats anymore when I cook on the drum. I suppose I could still do it for flavor but it sure doesn't need it for moisture. The only thing I could recommend is cooking it to the end without wrapping in foil. Have to be careful to not dry it out though. Or maybe just taking it to a higher temp before foiling.

If I ever figure it out, I'll be sure and let you know.biggrin.gif

post #12 of 22
Looking good!

post #13 of 22
Very nice, I would take a nice moist brisket over a dry well barked piece any day. You did very good.
post #14 of 22
Thread Starter 
You got that right Rick! The bark just looks so darn yummy though. Maybe I'll try the sear meathod some time. Anybody ever done that on a UDS? Curious of results if you have.
post #15 of 22
The looks of that brisket I wouldn't changing a thing. Looks great and I'm sure mom like the breakfast in bed. PDT_Armataz_01_37.gif
post #16 of 22
Very well done! Congratulations on your UDS.
post #17 of 22
Looks like you know how to lay out one heck of a spread there! great job for sure.PDT_Armataz_01_37.gif
post #18 of 22
Nice job!!! One of the reasons I did not go on my maiden voyage this weekend was the wind factor here in NY. Quite a windy night and day - and we had some pretty heavy rain Saturday evening.

I also thought I might feel a little pressure on Mother's Day!
post #19 of 22
Billbo- I also smoke on a UDS. Here's a few tips for better bark:

1) cook fat cap down- you don't want your rub coming off with the fat
2) avoid the mustard- I've found the mustard tends to "mush" the fat cap. I also dont rub the night before. It seems to be "crustier" if I season only an hour before smoking
3) spritz- I use a 50/50 mix of apple juice and Southern Comfort. The sugars will carmalize and form a nice bark

Just a few thoughts

post #20 of 22
Thread Starter 
Thanks Chris, I'll give that a try next time. I did cook with the fat side down. The sugar and no mustard sure makes sense too.
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