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13# Brisket. High heat, and low heat. And ribs...

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  • 13# Brisket. High heat, and low heat. And ribs...

    What a great day for smokin here in Minnesota. It's been a tropical nightmare the past couple weeks. Wanted to get this bad boy on the smoker at 7am, however, I didn't get up till 8
    Brisket on at 9am along with some beef ribs. Man I love beef ribs.
    All rubbed up and on the grate. By the way, I am using my neighbors UDS that I built for him last month. I wanted to get a feel for it before I start on mine. All I can say is "LOVE IT".

    I decided to try injecting the brisket. I think it added a good flavor to it and I will do it again. One thing though. The brisket is not like a pork butt. Meaning, when I stick the needle in, the damm thing squirts back at me, from the other side I'd stick it in one end and the other end would squirt across the room. WTH????

    Just set em on. I said in the intro, high and low. Well this morning, when I set it on, I forgot to open the chimney vent, thus the temp dipped to around 100. It a panic, I opened them all up and thought it would take a bit for things to come up. WRONG. I went to take a quick shower and came out and it was at 280. Yikes. It took around 40 minutes for things to settle down. After that, she cruised along at 242-245 degrees almost the entire smoke.



    3 hours in.


    I decided to pull the ribs off and finish them on the grill. I couldn't wait, it was lunch time. They had a great smoke flavor to them and good char from the grill.

    I only mopped 2 times, the UDS just keeps everything so moist.

    6 hours later, it hit 165 degrees. Pulled it out and cut the point off. I have to admit, it is allot easier doing this AFTER it has cooked a bit. I usually mangle it. Hell, Jason from Friday the 13th could do a better job at cutting that thing off, but this time, I got it right. I think


    Point chopped up and added a dose of rub to the cubes and into the smoker.



    8 hours after I put the brisket in, it hit 210 degrees. I pulled it out, wrapped in foil and set to rest for an hour. Here it is after the foiling.


    Jacked the temp up to 275 for the burnt ends.

    I made a finishing sauce up for brisket and used 1 cup of the juices from the foiling to add to it.
    Here is it cut up before being shredded.


    All shredded up.



    Mmmmm, burnt ends. Man on man o MAN are these things good.
    I have a big ole bowl of them in front of me along with an ice cold Pabst Blue Ribbon to wash it all done. Yes, life is good.


    Well that's it. Smoke went well, the UDS performed like champ. I can get over just how efficient that thing is. I still have 1/2 of a basket of unburnt lump. Thanks for checking my smoke out, hope everyone out there is having a great weekend
    Last edited by Meat Hunter; 08-14-2010, 07:31 PM.
    https://youtu.be/ZcqprrIlbcIli

  • #2
    MH - you nailed that, right on, Dwayne ...
    South Georgia heat,,,smoking something....
    Chargrill w/ royaloak lump
    Mad Hunky droooooling

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    • #3
      Damn Todd...I just finished supper and you just made me hungry!!!
      Craig
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      • #4
        Great looking stuff, Todd. I should be smoking brisket tomorrow but opted for sourdough rolls instead. Maybe next week.
        sigpic
        Smoke Vault 24

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        • #5
          Couldn't of asked for any better. I sure wish i was there to help ya
          Jerod
          GOT-Q-4-U bbq team
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          • #6
            The food looks great.



            So did you give your neighbor his UDS back??

            They are great to cook on. And they have no problem at all recovering temp. If you need to bump up the temp quickly, just take the lid off for a few minutes. That will bring it up in no time. It may take awhile to get it back down though.

            Dave
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            "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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            • #7
              NICE! Love me some burnt ends...How were the ribs? Beef ribs are awesome...I decided after cooking the mega meat ones for my Bro last weekend that I need to find some big meaty bastards to fire up for myself.

              Everything looks awesome.
              BBQ Eng.

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              • #8
                I hope you learned your lesson about taken showers!
                Good lookin grub man! I can taste them "ends"!
                Mark
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                "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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                • #9
                  I have to figure those burnt ends out is there any tutorial on this on SM Would love to read some on it
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                  • #10
                    Looks great. I gotta try them "burnt ends" like that.
                    Anyone remember when they were left-overs from many, many briskets and offered only once a week when the BBQ joint had enough of them?
                    I think the next brisket I smoke is gonna have to get the treatment. Hopefully they come out looking as good as yours.


                    Tom

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                    • #11
                      Originally posted by smokemania View Post
                      I have to figure those burnt ends out is there any tutorial on this on SM Would love to read some on it
                      Just cube up that point. Separate it from the flat and cut into cubes about 1"x1". Sprinkle heavy with a good rub and throw on the smoker for an hour or so. When they look somewhat dry, take them out and roll them in bbq sauce and throw them back in the smoker for an hour or so. Repeat one more time with bbq sauce. Have a cold beverage on hand, your favorite tv show on and a bib. Place burnt ends in a large bowl and enjoy the fruits of your labor.

                      Here is a tutorial I found at the brethren. Hope I can post that here.
                      http://www.bbq-brethren.com/forum/sh...ad.php?t=57882
                      https://youtu.be/ZcqprrIlbcIli

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                      • #12
                        Ohhhh.....You ain't right! Lettin me see dem pic's! Now that is just fine! Gonna hafta get on one of them!
                        Sunset Eagle Aviation
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                        • #13
                          AWESOME!!! Nice job all around... and them burnt ends... yummo!!


                          Drinks well with others



                          ~ P4 ~

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                          • #14
                            Todd,
                            Awesome job! The burnt ends and the sliced/pulled shots are simply beautiful! Time for a brisky and brewsky.....

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                            • #15
                              Nice brisky smoke! Way to grab the UDS reigns and rope that brisky into sweet tenderness. Fantastic looking burnt ends too. I'm a big ass fan of the burnt ends.
                              Ryan

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