Cooking my 1st brisket ever and it's on my USD

[JamesB]

Looks like you've got all the advice you need for your first try at a UDS brisket... I've been cooking briskets fat side down on the UDS, but that is about the oly comment I would make...

Keep us posted on your progress!

James.

[Papa Tom]

Good advice given. I'd do fat side down too (on my Traeger I go FSD on the bottom grate and FSU on the top grate.) My USD hasn't built itself yet but I'd do FSD on it too.
Jim and I must of had the same bad experiences (or dysfunctional childhood maybe) because his method is exactly the same as mine except for adding white wine at foiling.

[RonH]

Had to go do alittle job I got it foiled before I left got back temp was 280 in drum meat was 190. Shut all air off till drum was 255 meat got back down to 177 and holding now opened air up alittle 6:30 will be 9 hours. I wonder if I spilled some grease on the coals and this caused the heat to rise?

[Gator]

RonH - where are you taking your meat temp readings?

Make sure you put the thermometer in the thickest part of the brisket. I wouldnt expect it to go from 190 back down to 177 if you kept the pit at above 250.

[OSD]

RonH - where are you taking your meat temp readings?

Make sure you put the thermometer in the thickest part of the brisket. I wouldnt expect it to go from 190 back down to 177 if you kept the pit at above 250.

I agree. Are you sure you didn't stick the probe in a little deep or maybe hit a fat pocket when you got the 190* reading??

[JamesB]

I'd also wonder if the temp is being checked in the flat...

[RonH]

Pulled it out at 9:30 it held at 192 degrees for 20 min or so may let it set till in the morning before I slice it. Oh gonna let it set on counter and let it cool before it hits the frige. Sure looks good. Thanks for the help everyone

[Gator]

Ron, I dont know about you but Gator would have to have a end-cut sammie before that bad boy goes in the fridge!

Please lets hear the taste test results.

And...Uh - pictures?

[RonH]

Sorry no pictures but taste great had to sample some this morning. 1 of my brand new out of package thermometers that I've had for years read wrong I could shake the wire and get it to read whatever I wanted. Oh well I must say again we did good

[JaCK2U2]

Thermometers are my biggest frustration. Cheap, expensive - I don't trust them. I always use more than one to verify. And, touch also helps let me know when done is done!

[JamesB]

Thermometers are my biggest frustration. Cheap, expensive - I don't trust them. I always use more than one to verify. And, touch also helps let me know when done is done!

Yep, temp 'em to get close and then go by the old poke test...

[nascarchuck]

Also did my first brisket on the redneck smoker (UDS) last night. I had 2 flats. Cooked em fat side up, flipped them over for an hour or so, then back to fat side up. Didn't foil. I thought that I had enough time to jump in the shower before they hit 195*, but I was wrong. One got up to 205*.

I let it rest about 45 minutes and just had to try it. I sliced a few pieces off and tried it. Really good! I was afraid that it was gonna be dry, but it wasn't. It was just right!