Sorry, didn't get many pictures this time around. But I got the ones that count.
This was my first time smoking on the UDS, so I figured I'd go for gold. I picked up a 16lb beef brisket from Restraunt Depot the other day. In my MES, I'd be lucky to get one half that size in there.
I used a yellow mustard and then a rub treatment on it about 10 hours before it went on. The rub consisted of a mix of the leftover Chucky rub I had left over from the last chuck roast I did (which was a mix of Mad Hunky and home made Montreal) , plus a little more homemade Montreal seasoning, and the last of a brown sugar based rub I had leftover from the last brisket I did.
After some coaching from some of the more experienced UDS guys here, I got my temp under control and the briskey went on over RO lump and skeet chunks, getting a spritz of black cherry soda every 1-1.5 hours until I went to bed. I tried to keep the temps btw 225-240 and it worked out pretty well. As a side note, this was also my first overnight smoke.
I took it to 160 IT and foiled it with a little black cherry soda. Then I took it to 185 and wrapped it in a towel and into a cooler it went to rest for about 3 hours before slicing. I resereved the liquid and added a little more black cherry soda and a little beef broth to the sliced meat and covered it. When my peeps came over for dinner, I put the covered try in the oven for about 30 min @200 to warm it back up.
The results, well... see them for yourself:
Just before slicing:
First couple of slices:
And a closer look at my very first smoke ring!
I was VERY happy with the results, the flavor was rich and the meat was very tender and juicy.
I had thawed some venison steaks that I intended on using last night but didn't, so I had to make them, so I started up the coals again and brought the temp up nice and hot. I marinaded the steaks in Dales seasoning and I threw a couple more chuncks of skeet onto the coals. Grilled them up hot and fast on the UDS and they were "melt in your mouth" tender and very flavorful.
Didn't get any pics of the sides, but I browned some homemade (from a friend) pierogies in butter and onions. Also had some green beans and mashed taters.
It was a lot of food, but we put a healthy dent in it. Plus, I planned on having some leftover brisket for an upcoming pot of chili, and a guy's gotta have lunch to take to work right?
Thanks for lookin'
This was my first time smoking on the UDS, so I figured I'd go for gold. I picked up a 16lb beef brisket from Restraunt Depot the other day. In my MES, I'd be lucky to get one half that size in there.
I used a yellow mustard and then a rub treatment on it about 10 hours before it went on. The rub consisted of a mix of the leftover Chucky rub I had left over from the last chuck roast I did (which was a mix of Mad Hunky and home made Montreal) , plus a little more homemade Montreal seasoning, and the last of a brown sugar based rub I had leftover from the last brisket I did.
After some coaching from some of the more experienced UDS guys here, I got my temp under control and the briskey went on over RO lump and skeet chunks, getting a spritz of black cherry soda every 1-1.5 hours until I went to bed. I tried to keep the temps btw 225-240 and it worked out pretty well. As a side note, this was also my first overnight smoke.
I took it to 160 IT and foiled it with a little black cherry soda. Then I took it to 185 and wrapped it in a towel and into a cooler it went to rest for about 3 hours before slicing. I resereved the liquid and added a little more black cherry soda and a little beef broth to the sliced meat and covered it. When my peeps came over for dinner, I put the covered try in the oven for about 30 min @200 to warm it back up.
The results, well... see them for yourself:
Just before slicing:
First couple of slices:
And a closer look at my very first smoke ring!
I was VERY happy with the results, the flavor was rich and the meat was very tender and juicy.
I had thawed some venison steaks that I intended on using last night but didn't, so I had to make them, so I started up the coals again and brought the temp up nice and hot. I marinaded the steaks in Dales seasoning and I threw a couple more chuncks of skeet onto the coals. Grilled them up hot and fast on the UDS and they were "melt in your mouth" tender and very flavorful.
Didn't get any pics of the sides, but I browned some homemade (from a friend) pierogies in butter and onions. Also had some green beans and mashed taters.
It was a lot of food, but we put a healthy dent in it. Plus, I planned on having some leftover brisket for an upcoming pot of chili, and a guy's gotta have lunch to take to work right?
Thanks for lookin'
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