UDS Brisket

[Rich Parker]

I used a simple rub:


1/8 Cup Salt
1/8 Cup Pepper
1/8 Cup Paprika
1 TBSP Garlic Salt
2 TSP Cayenne


I didn't use a high heat or low heat and just let the UDS settle where it wanted to which ended up being between 245 and 298.

http://www.richardmparker.com/storage/07_24_09_uds_v1/Drum3.JPG

http://www.richardmparker.com/storage/07_26_09_brisket/Brisket1.JPG

http://www.richardmparker.com/storage/07_26_09_brisket/Brisket3.JPG

http://www.richardmparker.com/storage/07_26_09_brisket/Brisket4.JPG

[sfisch]

Rich,
hope it tasted as good as it looks!

Scott

[Big Al]

Beauty of a smoke ring! Congrats!

[Rich Parker]

Thanks!

I was nervous about not monitoring the temp but I just kept telling myself that it will tell me when it is done.

[Bob E Que]

good lookin' eats.