UDS Brisket

[dcmak]

Fired up the ol drum this weekend for a little smoke action.... Brisket was rubbed with a dirty dalmatian and smoked with hickory chunks for roughly 9 hours at 275. Probably my best brisket to date as far as tender and flavor.

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• dcmak
• Aug 4, 2015

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• dcmak
• Aug 4, 2015

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• dcmak
• Aug 4, 2015

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• dcmak
• Aug 4, 2015

 

[jcollins]

That looks very good POINTS   

 

[oldschoolbbq]

I gave you points for this one. That's a Marvelous looking Brisket . Thanks for inviti ng us to look .

The bend test wasgreat and youhad a great SmokeRing.:drool.

:points:

Have fun and . . .

 

[smoking jo]

Haha at the "dirty Dalmatian". LOL

 

[jcollins]

I thought that was a funny name as well... But whats in the dirty dalmation

 

[dcmak]

I gave you points for this one. That's a Marvelous looking Brisket . Thanks for inviti ng us to look .

The bend test wasgreat and youhad a great SmokeRing.

.

Have fun and . . .

Thanks Oldschool every brisket they get a little better each cook... 

 

[bryce]

No doubt about it, that looks great!!

Bryce

 

[dirtsailor2003]

Looks like that ugly drum is turning out some great Q! Nice smoke!

 

[shelton573]

Hey DC,

Did you wrap the brisket?  Just curious because I have wanted to do a brisket on my drum but I am in the research process at the moment.  Thanks!

Shelton

 

[dcmak]

 
Hey DC,

Did you wrap the brisket?  Just curious because I have wanted to do a brisket on my drum but I am in the research process at the moment.  Thanks!

Shelton

Yes if it stalls I will crutch it. But I found once wrapped in foil it breaks the stall fast. Just be careful not to over cook watch temps close. I don't know how you have your UDS set up but I have a Old Smokey bottom charcoal plate ( the bottom of the old smokey ) as a heat deflector. On my long cooks I do use a aluminum pan with water on top of the deflector.

 

[shelton573]

 
Yes if it stalls I will crutch it. But I found once wrapped in foil it breaks the stall fast. Just be careful not to over cook watch temps close. I don't know how you have your UDS set up but I have a Old Smokey bottom charcoal plate ( the bottom of the old smokey ) as a heat deflector. On my long cooks I do use a aluminum pan with water on top of the deflector.

Mine is just a two rack direct heat.  I have been meaning to put a plate in it because it will char the bottom of ribs slightly after about 5 hrs and I hope to do away with that.  If brisket wasn't so damn expensive I would just throw it the UDS direct heat with fat side down and see what happens but I really don't want to screw it up. 

Shelton