Brisket time on the uds

[stuntriderant]

Bought a small brisket. Smoking with mesquite. Smoking at 225 230. Kosher salt and coarse black pepper is all I use.

Minion method in the basket.

Chimney going good. Gonna dump the hot coals in the middle of the basket.

Going good!!


Sit back and relax time until done!

[BOHICA]

now that is an interesting set up, looks like the brisket will be tasty,

[stuntriderant]

now that is an interesting set up, looks like the brisket will be tasty,

Thanks. This smoker is the easiest most efficent I've ever used. You adjust the valves and it will lock temps in for 20 plus hours without touching anything.

[stuntriderant]

Internal temp of the brisket has stalled at 160. Waiting now!!

[stuntriderant]

I'm gonna wrap in butcher paper at 175 and finish off in the over with my finish temp at 195. Then will rest in cooler for a couple hours.

[Smart]

Gotta love those remote temp gauges

[Smart]

I'm gonna wrap in butcher paper at 175 and finish off in the over with my finish temp at 195. Then will rest in cooler for a couple hours.

You lost me at the oven..

[Burntorange Bowhunter]

City boy brisket.

[stuntriderant]

Lol!! I'm still a rookie at brisket.

[stuntriderant]

Do y'all not wrap them?

[Burntorange Bowhunter]

Did you give it an MMA beatdown to tenderize it?

[stuntriderant]

Did you give it an MMA beatdown to tenderize it?

Bwahahahaha!! Jesus Bob bringing that back makes me feel so ashamed of myself.

[Burntorange Bowhunter]

No reason to be.

[Smart]

Do y'all not wrap them?

If I wrap to push through the stall and finish quicker because of times constraints, it's going back on the smoker..

If I have the time, I don't wrap usually, but I don't have an issue with folks that do it at the temp you are doing so. Folks that wrap after 2 hours of smoke seems a little odd and tastes a little roasty to me though.

I'm just yanking your chain about the oven stunt. Do what you have confidence in.

[Burntorange Bowhunter]

I do more than just wrap em. LOL.