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UDS HH Brisket & Dutch's Wicked Beans

post #1 of 9
Thread Starter 
5lb Brisket Flat. Baked Bean Recipe

Everything was great. Brisket under 5 hours. Great beans!

I love these bags!

This morning

3 Hickory chunks

She's waiting for the goodies

My new table and firebox hooks

3.5 hours later

All done

The wife hates fat.mad.gif

Love my UDS!!!!!!!!!!!!!!
post #2 of 9
Sometimes my friends will grill a brisket, and cut the "fattier" pieces away for their dogs. When they aren't looking I go straight for those when they are still hot. :D

But yeah, cold beef fat isn't as good as when it is warm.

Nice brisket tho! Love those beans!
post #3 of 9
Wow, everything looks like it turned out great. Nice smoke ringPDT_Armataz_01_34.gif.
Very nice looking drum as well. Does yours have more than just the single rack? Was just wondering if you ever tried putting the beans under a brisket when smoking it, and letting some of the drippings fall into the beans. Not that Dutch's beans need it, they don't. I sometimes use just plain old Bush's baked beans and set them in a pan under the meat. The drippings give them a fantastic boost. Great job on that smoke....
post #4 of 9
Nice Looking Brisket and UDS...PDT_Armataz_01_34.gif
post #5 of 9
Thread Starter 
Thanks for all the positive comments.

I'm waiting on my weber lid to arrive. Then I'll add a second grate.
post #6 of 9
Very nice indeed.What temp did you do your high heat brisket at.PDT_Armataz_01_37.gif

I have done them at 300 degree plus and had good results...
post #7 of 9
Thread Starter 
Thanks ALX.
Same here, 300 to 350 for 4hrs, foil 1hr & rest for 30-45min.
post #8 of 9
Was reading today about doing briskets at such a high temp.
Don't get me wrong, I love to tend the smoker for several hours but after about 12 hours on a brisket then having to wait another 3-4 hours for burnt ends can really wear you out. Think I'll give the higher heat temps a try next time I do one.
Great picture of the wife, did you try to explain to her that the fat is tasty? Can't blame her though, just a mouthful of chewy gooey fat, gotta draw the line somewhere.
post #9 of 9
JIM. Definetly try the higher heat at least once.I usually add a little more wood as you will fly thru the temps at which smoke ring forms...

I also would suggest searing a brisket like in the sticky in beef forum-amazing flavor and less then half the time....
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