Started a brisket this morning at 7am. All I can say is it's looking bad a**!! I'll take pics of the finished product and post. Thanks for the recipes.
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Final Table Brisket
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Originally posted by BrianL View PostI have a feeling the wife might get tired of brisket before I get this figured out.
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I still have not found a couple of the spices, still looking, but I went with what I had and have done 3 and all came out good, one was a little dry on the small end, other than that all were good. First time I have ever done briskets without wrapping them and was surprised. Thanks for the recipe
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Originally posted by BrianL View PostI put a little too much soaked wood in it, and thought it might be when I put it in there. It was seasoned plum, from trimming my fruit trees this last fall. I read fruit tree wood it good to use, but maybe not two cuts that where 3" dia and about 10" long. I should have just used one, or 1/2 on one.
I put the fat side down, and coals are directly under it about 18". No smokebox.
I have read anywhere from 50 minutes to 2 hours per pound. Is it the longer the more tender like a roast, or the longer the drier? From where the brisket gets thicker it was great, tender and moist.
I put it in cooler for about 45 minutes.
Another thing to check is the drum temp guage. Are you measuring the temp at the side of the drum, or in the middle, where the meat is. I notice a 10-20 degrees difference sometimes.
One more thing, It's been a few years since i built my uds, but it seems like 18 inches is a little close to the coals. I think the plans i used said to put the grill 24 inches up....but don't quote me on that. I will go research.
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Originally posted by BrianL View PostIt is brand new. I checked it with a second one and they both read the same. Actually one read 5 degrees more than the other, but didn't think that would be enough to matter. Based on that, I was either cooking at 225 or 230, not sure which one is correct.
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I used the recp. for my son's graduation party back in June, I BB/Q all the time along with my friends who competively cook, the recp. is excellent, EXCEPT, and this is just my personal opinion, I would leave out the basil, turns "bitter" in the end. Now, with that being said, this recp. will place you ,IF you know what you are doing.
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