First brisket on UDS

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chaostheory
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First brisket on UDS

Postby chaostheory » Sat Aug 24, 2013 7:24 am

Here is a pic of the packer I'm smoking today. 15#'er with 50/50 salt and peper! Gonna wrap it up in butcher paper in about 5 hours. See you then!

http://s1351.photobucket.com/user/chaos ... 5905416744
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Re: First brisket on UDS

Postby Gator » Sat Aug 24, 2013 7:59 am

Go get 'um!
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Re: First brisket on UDS

Postby Big Ed » Sat Aug 24, 2013 10:25 am

That drum is a brisket cooking son of a gun!! Ready for some done pics!
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Re: First brisket on UDS

Postby chaostheory » Sat Aug 24, 2013 2:00 pm

Brisket wrapped up in BP. Its on till prob tender!

http://s1351.photobucket.com/user/chaos ... 2754889024
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Re: First brisket on UDS

Postby chaostheory » Sat Aug 24, 2013 2:35 pm

How many people can you guys feed with a 12-16# brisket? Normal size people.....Not linebackers!
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Re: First brisket on UDS

Postby CypertJ » Sat Aug 24, 2013 3:37 pm

When cooking at home or for family gatherings , I go with 1 lb meat(uncooked) per person. That leaves enough for leftovers or that extra couple that shows up unannounced.

For catering purposes, it's 1/3 lb meat(cooked) per person.
Ex: take the weight of the brisket and divide by 2 to come up with a rough estimate of cooked weight. 12lb ÷ 2 = 6lbs cooked weight. 6lb x 3 = 18 people per 12lb brisket


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Re: First brisket on UDS

Postby Grillatarian » Sat Aug 24, 2013 5:53 pm

Looking good chaos! Let me know how that BP works out. Been hearing about it but I have yet to throw down with it.
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Re: First brisket on UDS

Postby CypertJ » Sat Aug 24, 2013 6:49 pm

Once you wrap in paper you'll never go back to foil for your brisket

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Re: First brisket on UDS

Postby Grillatarian » Sat Aug 24, 2013 9:23 pm

CypertJ wrote:Once you wrap in paper you'll never go back to foil for your brisket

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No drips no runs no errors?
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Re: First brisket on UDS

Postby chaostheory » Mon Aug 26, 2013 8:22 am

Well, the brisket was a failure in my view. The tendernessand moisture was not there like it usually is . I did not rely on an internal temp like I usually do to take it out. I just looked for prob tenderness at the thickest part of the flat. That being said the internal was about 10 degrees off from the usual when I use foil and pull it. I pulled it at 195, usually pull at 205. I let it sit on the counter for 2 hours till IT was 150 then sliced. I went with what I thought was probe tender. Im not sure what happened. Maybe it needed 5 or 10 more degrees. Iv smoked lots of briskets on my Masterbuilt and they come out great. This is the second time iv messed up a brisket with BP. I even put some apple juice, apple cider viniger and some sugar for moisture when I did the wrap. was still dry!!! That all being said the outside was one of the best tasting briskets iv ever had. Great flavor! Any suggestions out there? Iv gotta get this BP down.


http://s1351.photobucket.com/user/chaos ... 2983235175

http://s1351.photobucket.com/user/chaos ... 2983235175
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Re: First brisket on UDS

Postby chaostheory » Mon Aug 26, 2013 8:23 am

Oh ps The drum ran like a dream. not one problem!
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Re: First brisket on UDS

Postby BluDawg » Mon Aug 26, 2013 10:00 am

Looks pretty good to me, nice & moist. How hot where you cooking? Was there any resistance at all when you probed it. Adding liquids to a wrap will not make your meat moist it aint a Sponge. The moist tenderness comes into a brisket after the collagen has melted, at 195 it is just starting to happen. If you where cooking at 300+ and it came off at 195 you pulled it too soon. I think your problem is Getting the Feel for probe tender. Take a stick of butter and sit it out on the counter overnight. Then take your meat probe firmly in hand close your eyes and push it into the butter and pull it out. If your brisket don't feel like that it aint done. By closing your eyes it will increase the your feel because there is no anticipation for your brain to remember.
Last edited by BluDawg on Mon Aug 26, 2013 2:07 pm, edited 1 time in total.
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First brisket on UDS

Postby Big Ed » Mon Aug 26, 2013 1:44 pm

Yep I think you pulled it off too soon, 205 to 210 is usually when it passes the poke test!!
Can't Beat A Drum!!!

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Re: First brisket on UDS

Postby chaostheory » Mon Aug 26, 2013 9:11 pm

Thanks guys. Will correct as suggested. Blu, you ever think of making a brisket video?
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Re: First brisket on UDS

Postby chaostheory » Mon Aug 26, 2013 9:17 pm

Blu I was cooking at 250. I think your right on getting a feel for the prob tender. There was resistance not to much though. I kept telling everyone that night it needed one more hour or so. My gut told me to keep it on but I got in a hurry at the end. :banghead: best flavored brisket yet though. The bark was outstanding!

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