Evening all!
Sunday rolled around and brisket is whats on the menu! Picked up a 10lber, got 'er trimmed up and into the fridge wrapped and rubbed with sea salt, black pepper, paprika, onion garlic powder, dark brown sugar & some celery salt
Up at 5am and Fired up the UDS with briquettes, mesquite & redgum.. got the drum up to 250 with an aluminum pan hung below the grate to catch drips and put the meat on
Sat at 250 till about 10:30 then Temp slowly climbed to 280 by 1pm and adjusted the valves so it stayed there.. im not normally super concerned with temps, i find that pulling the meat off when its jiggly and probing super soft with no resistance is the most important thing.
Wrapped at 168 as it stalled out, came off at 208.. i find the hotter i cook, the higher the finished temp is.
Rested for 2 hours in foil and a cooler then sliced to eat atop some of the Mrs baked bread and pickled red onions.. yum!
Sunday rolled around and brisket is whats on the menu! Picked up a 10lber, got 'er trimmed up and into the fridge wrapped and rubbed with sea salt, black pepper, paprika, onion garlic powder, dark brown sugar & some celery salt
Up at 5am and Fired up the UDS with briquettes, mesquite & redgum.. got the drum up to 250 with an aluminum pan hung below the grate to catch drips and put the meat on
Sat at 250 till about 10:30 then Temp slowly climbed to 280 by 1pm and adjusted the valves so it stayed there.. im not normally super concerned with temps, i find that pulling the meat off when its jiggly and probing super soft with no resistance is the most important thing.
Wrapped at 168 as it stalled out, came off at 208.. i find the hotter i cook, the higher the finished temp is.
Rested for 2 hours in foil and a cooler then sliced to eat atop some of the Mrs baked bread and pickled red onions.. yum!
