• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

UFC Fight Night Brisket

grillin_all_day

Smoking Fanatic
SMF Premier Member
511
46
Joined Jun 5, 2008
Decided to order the UFC fight tonight and have some friends over.  I've been mentioning to them that it's been awhile since I smoked a brisket, so I decided to go for it for fight night.  Here's a 12.8 lb packer all rubbed up and put into the fridge for about 10 hrs. It's a simple rub of kosher salt, black pepper, onion and garlic powder, paprika and chile powder.  Smells and tastes absolutely amazing though.


Just getting ready to head into the pit with some oak


And my "apprentice" who wanted to learn how to smoke a brisket.  Guess going to bed at midnight and getting back up at 2 a.m. was too much for him, haha!

 
Last edited:

grillin_all_day

Smoking Fanatic
SMF Premier Member
511
46
Joined Jun 5, 2008
I'm about 4 hours in now, and just took my first peek.  Mopped it down with some beef stock, butter and worcestershire sauce, stuck my probe in and am at 144.  What good would taking a peek though without some food porn to back it up, right?

 

seenred

Legendary Pitmaster
OTBS Member
Group Lead
9,243
561
Joined Feb 9, 2009
Lookin' good so far...keep the qview comin'!



Red
 

grillin_all_day

Smoking Fanatic
SMF Premier Member
511
46
Joined Jun 5, 2008
Thanks guys, I'm 9 hrs in and sitting at 180, so it's going to finish right around the time I expected.  I gave it one last mop, and decided to go the no foil route.  I'm loving the way it's looking and smelling.  Really happy with the bark and can't wait until I slice it up.

 

grillin_all_day

Smoking Fanatic
SMF Premier Member
511
46
Joined Jun 5, 2008
Here it is coming off the pit, fat side up


And going into the foil, fat side down.  Really loving the bark on this side.


12 lb packer took 10 hrs with the temps ranging from 225-275.  Had it in fat side up the entire time and everyone wanted to maul it right away.  Have it double wrapped in foil, wrapped in 2 towels and a blanket to let it rest for about 3 hrs until the rest of the company gets here.  More to follow once it's all sliced up.
 

seenred

Legendary Pitmaster
OTBS Member
Group Lead
9,243
561
Joined Feb 9, 2009
Looks like it turned out great!  Nicely done!

Red
 

grillin_all_day

Smoking Fanatic
SMF Premier Member
511
46
Joined Jun 5, 2008
Sorry for not posting the results last night.  After only getting 2 hrs of sleep in 2 days, I passed out right after the fight.  This was without a doubt the best brisket I've made so far and everyone loved it.  Really can't wait to do my next one.

Here it is sliced up, it's a bad angle, but it was very moist and had a beautiful smoke ring

 

duffman

Smoking Fanatic
498
38
Joined Jul 15, 2010
Looks Great!  I never foil my brisket, I love the bark I get on it by letting cook foil free the whole time.
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.