hogs122
Full Fledged Farker
My area was under a winter weather advisory today, but that didn't stop my UDS from turning out a mighty fine 12 pound choice brisket. This was my first stab at hot and fast, and I'm not sure I'll ever do another low and slow.
Minimal trimming the night before. I trimmed some hard fat and trimmed the fat cap a little.
Rubbed down with Oakridge Black Ops and wrapped in the fridge overnight.
Got the UDS fired up and started producing TBS at 275 degrees with cherry wood and pecan wood. Brisket went on at 9:00 with snow lightly falling. UDS crept up to 300 and settled in for the duration of the cook.
A look at the 4 hour mark. A little more snow.
Took the brisket off to wrap at the 4 hour mark without knowing internal. Stuck the thermopop in for kicks and grins and it's right at 160.
After 2 more hours (6 hours total cook time), she probed tender. I vented and let rest for 2 hours. Started slicing and had a little crumble on one side. Looks like I missed the magical window by a few minutes.
Easily passes the bend test.
And here's the plated picture. Overall very moist and flavorful. One of the best briskets I've made, even though the corner was a little overdone.
Thanks for looking!
Minimal trimming the night before. I trimmed some hard fat and trimmed the fat cap a little.
Rubbed down with Oakridge Black Ops and wrapped in the fridge overnight.
Got the UDS fired up and started producing TBS at 275 degrees with cherry wood and pecan wood. Brisket went on at 9:00 with snow lightly falling. UDS crept up to 300 and settled in for the duration of the cook.
A look at the 4 hour mark. A little more snow.
Took the brisket off to wrap at the 4 hour mark without knowing internal. Stuck the thermopop in for kicks and grins and it's right at 160.
After 2 more hours (6 hours total cook time), she probed tender. I vented and let rest for 2 hours. Started slicing and had a little crumble on one side. Looks like I missed the magical window by a few minutes.
Easily passes the bend test.
And here's the plated picture. Overall very moist and flavorful. One of the best briskets I've made, even though the corner was a little overdone.
Thanks for looking!
