1st brisket

[strengthcoach7]

Smoked my 1st brisket on a home made UDS. Let me know what you think.

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• strengthcoach7
• Jan 21, 2016

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• strengthcoach7
• Jan 21, 2016

image.png

• strengthcoach7
• Jan 21, 2016

image.png

• strengthcoach7
• Jan 21, 2016

image.png

• strengthcoach7
• Jan 21, 2016

image.png

• strengthcoach7
• Jan 21, 2016

image.png

• strengthcoach7
• Jan 21, 2016

image.png

• strengthcoach7
• Jan 21, 2016

 

[elkhorn98]

How long, what temp, fat cap up or down,wrap???

 

[bauchjw]

Looks great! Important part is how did it taste? What are some details of the smoke?

 

[SmokinAl]

Excellent looking brisket!!

Looks delicious!!

Al

 

[strengthcoach7]

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.