Well here we go this was my second attempt at a Brisket on Sunday. I had tried this once before about a year ago before I knew of SMF. I just through that slab of meat on there and ended up with shoe leather. Anyway I have wanted to get a UDS Fab'd up but with a newborn and a broken vehicle it just wasn't in the cards. So I have a Doctored up Weber. I slathered this little 5lbr with mustard and then rubbed with Montreal, just wanted to keep it simple today. I knew I might have an issue with it drying out so I found a quick injection sauce on the fly from someone on the board. I can't remember but, I just winged it with a Dark Beer, 1 cube of butter and 10 dashes of Worschester sauce. Started at 0930
Let her rip with Kingsford comp and some hickory on the other side of that cookiesheet. 225-275 throughout the day while I monkeyed around with some other mods. Its that silly one touch system and was having a hard time getting it choked down. Finally found some Aluminum duct tape and covered 2/3 of the slats in the bottom making a much more finite control directly under the fire. Drawing the smoke across the weber to the exhaust I was able to keep the temps at 225-240 fairly easily after that. Didn't even have to reload the thing till it was time to grill some chicken for the Wife (she doesn't eat red meat, that's fine cuz that's more for me!!!!)
Ready for foil and a towel wrap until supper time
Sliced and ready for serving with or without sauce it was all delicious. Had some 'tato salad and rolls with a few Coors originals. Everyone was happy. It was a good day. -Evan
Let her rip with Kingsford comp and some hickory on the other side of that cookiesheet. 225-275 throughout the day while I monkeyed around with some other mods. Its that silly one touch system and was having a hard time getting it choked down. Finally found some Aluminum duct tape and covered 2/3 of the slats in the bottom making a much more finite control directly under the fire. Drawing the smoke across the weber to the exhaust I was able to keep the temps at 225-240 fairly easily after that. Didn't even have to reload the thing till it was time to grill some chicken for the Wife (she doesn't eat red meat, that's fine cuz that's more for me!!!!)
Ready for foil and a towel wrap until supper time
Sliced and ready for serving with or without sauce it was all delicious. Had some 'tato salad and rolls with a few Coors originals. Everyone was happy. It was a good day. -Evan
