My wife and I recently celebrated out 7th anniversary since we started dating. Now that we have 4 kids under the age of five going out is a very distant memory. We decided to stay home and have a nice big dinner. I talked her into letting me get my first brisket. I got a 6.4 lb flat. I trimmed a good deal of fat off so it was probably about 6 pounds going on the smoker.
Now that I have my UDS working good I felt confident it’s ready for my first brisket. I still need to weld the sides on, but this should be big enough for 6 hours or so. I’ve got it loaded up with royal oak and some hickory chunks.
I got the brisket trimmed, injected with beef consommé, coated with my bbq rub, some course ground salt and pepper, and some Weber salt free steak seasoning.
Some of the fixins
Cooked for about 3 hours unwrapped at 250-275 until 165 degrees, then wrapped with more beef consommé in the foil for about another 3 hours until 209 degrees and pretty tender. Then wrapped in a towel, and let rest for an hour.
It sliced up great with a pretty smoke ring. I’ve already been snacking.
Slices pretty tender, pulled apart without much tug.
Plated up with hash brown casserole and some beans fresh off the smoker too.
My lunch the next day: brisket with a little bbq sauce and cheese sammy, on the fine China.
I was very happy with the turnout. I think next time I’d use something instead of beef consommé for an injection, it might have been a little salty. The rub had a nice flavor with a little heat. I’d be curious to see how a Texas style brisket with a salt and pepper seasoning would taste. Overall, we had a great anniversary dinner and I got to tackle my first brisket. Hopefully I don’t have to wait a year before she lets me buy another brisky!
Now that I have my UDS working good I felt confident it’s ready for my first brisket. I still need to weld the sides on, but this should be big enough for 6 hours or so. I’ve got it loaded up with royal oak and some hickory chunks.
I got the brisket trimmed, injected with beef consommé, coated with my bbq rub, some course ground salt and pepper, and some Weber salt free steak seasoning.
Some of the fixins
Cooked for about 3 hours unwrapped at 250-275 until 165 degrees, then wrapped with more beef consommé in the foil for about another 3 hours until 209 degrees and pretty tender. Then wrapped in a towel, and let rest for an hour.
It sliced up great with a pretty smoke ring. I’ve already been snacking.
Slices pretty tender, pulled apart without much tug.
Plated up with hash brown casserole and some beans fresh off the smoker too.
My lunch the next day: brisket with a little bbq sauce and cheese sammy, on the fine China.
I was very happy with the turnout. I think next time I’d use something instead of beef consommé for an injection, it might have been a little salty. The rub had a nice flavor with a little heat. I’d be curious to see how a Texas style brisket with a salt and pepper seasoning would taste. Overall, we had a great anniversary dinner and I got to tackle my first brisket. Hopefully I don’t have to wait a year before she lets me buy another brisky!
