Brisket Flat on the UDS - PICS

[ThunderDome]

I just finished my UDS on Friday (8/20), so I had to throw a brisket on for it’s maiden voyage. I wanted to try the in-the-pan method this time, so I set a roasting rack inside the pan to hold it off the bottom. I definitely noticed the bark wasn’t the same, as well as the smoke ring. Still had plenty of smokey taste though. I had my first experience with the dreaded stall. This has never happened since I usually run my briskets at 250 degrees, or else I’ve just been lucky this far.

Meat: Brisket (flat) 4.45 lbs
Rub: Three Little Pigs – Memphis Style
Injection: Beef Broth and Dales Steak Seasoning
Spritz: Beef Broth, Dales Steak Seasoning, Turbinado Sugar (every half hour)
Smoker: UDS #2
Fuel: Kingsford Comp/El Sahuaro Lump/Peach Wood Chunks
Temp: 225
Duration: 6.5 hours (stalled in the 140’s for 2.5 hours)

[lynsey123]

I'll take one and a cold beer please

[ThunderDome]

I think i'm goin back to the grill surface on the next one. The bark is essential

[Slanted88]

Look's allright to me!....Get some tater salad on & i'll be there!

[Mark R]

Looks gooood to me too! Butts always stall, it's when the connective tissue gets broken down. Mine usually stall at about 150.