Meat:
Picked up a 11.20lb USDA Prime Brisket from CostCo at 2.99/lb.
Trimmed it.
Rubbed with 50:50 coarse black pepper and coarse sea salt.
Fuel:
B&B Oak Lump Charcoal.
Oak chunks for some extra smoke.
Cook:
Got up around 6AM. It was in the drum at 7:15AM.
Pulled it at 4:45PM (9.5hr cook).
Left unwrapped for the entire cook.
Fat side down.
Once pulled, loosely wrapped in foil and then a thick towel. In the cooler for 3hrs before slicing.
Notes:
This is my second brisket on the drum and infinitely better than the first. I had some temp inconsistencies last time so I think that certainly has something to do with it. This was also a much better cut of meat which comes into play. I really enjoyed using the B&B. Super consistent, big chunks, and very little fluctuation.
The brisket itself turned out extremely moist. The bark was excellent and had a great caramelization that almost made it taste a little sweet. I'm always looking to improve so if I had to pick anything, I may change my rub ratio to 60:40 Pepper:Salt because on the corners and very ends it was a touch salty for my taste.
Nailed my brisket this time on the UDS
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Nailed my brisket this time on the UDS
UDS - Not so ugly, but I may be biased
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Re: Nailed my brisket this time on the UDS
Man, you did nail that one. Looks outstanding
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Re: Nailed my brisket this time on the UDS
Awesome Ring, Bark, overall color and Juice - - - what more could you ask for? - - - -
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Re: Nailed my brisket this time on the UDS
That is a mighty fine looking brisket.
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Re: Nailed my brisket this time on the UDS
Very beautiful!!
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