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Brisket,,, just an idea

 
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romex2121
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PostPosted: Sun Jun 19 11 5:11 am    Post subject: Brisket,,, just an idea Reply with quote

when i cook a brisket in the UDS i smoke it fat side up so the fat will melt into the meat,, ive noticed that the rub does not get into the meat from the top it just kinda washes off,, what if i cut the top layer of fat off in one piece sprinkeld my rub onto the meat then put the layer of fat back on the Brisket and then smoke,,,,, think it would work ???? might have to tie the fat layer on with cooking twine to keep it from sliding off Wink
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BluDawg
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PostPosted: Sun Jun 19 11 5:50 am    Post subject: Reply with quote

I think your gonna bight off more than you kin chew,unless ya got a scary sharp Fillet knife and some mad "Jack the Rpper" knife skills. Mix some of your rub with some beef stock and inject the Brisket.
This is exactly how I cook mine on the UDS

BluDawgs UDS Brisket
This is more of a method than an actual recipe.
Trim a packer Brisket and rub heavily with K- salt, Black pepper(table grind),and Mexican Oregano.
Prepare your charcoal basket and add 3-4 chunks of Mesquite. Bring the UDS up to temp set to run at 230 deg.
Inject the brisket with BluDawgs Bovine Nectar: recipe to follow

Place on the UDS fat cap down and smoke 2 hrs. Flip the brisket fat cap up for 2 hrs. Remove the Brisket from the UDS and Place it in a Foil Pan fat cap up insert your temp probe and return to the UDS. Cook to an internal temp of 195 deg ,do a poke test if it passes pull it. Other wise check it every 5 deg temp increase till it passes.

Remove from the UDS foil over the pan allow to rest for 1 hr. on the counter. After the rest remove to cutting board, separate the point from the flat. I chunk up the the point and add Bull Dust. Drain the juices from the pan to a defating cup. Place the cubed point back in the pan and back onto the UDS for Burnt ends. Slice the Flat, add the pan juices back to the slices. That is the best BBq sauce in the world for a brisket. Enjoy!!

BluDawg's Bovine Nectar
This Injection adds moisture,and is a flavor enhancer it adds beefiness to the brisket .

Bovine Nectar

1 pkg McCormicks Aus Jus
3 cups Black Coffee
1 tbl Worcestershire
1 tbl BluDawgs Bull Dust *recipe to follow

Dissolve the aus jus with the coffee add the Worcestershire and the Bull dust. Heat over med heat 1 min remove from eat and allow to cool to room temp. Inject about every 1" and go directly to the smoker. Smoke it as you normally do.

Bull Dust

1/3 cup Paprika
2 tbl brown sugar
1 tsp dry mustard powder
4 tsp onion powder
2 tsp garlic powder
1 tsp Gebhardt's chile powder

Add all together. Mix well.
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El Ropo
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PostPosted: Sun Jun 19 11 6:05 am    Post subject: Reply with quote

Some people will cross cut the fat on meats with a heavy fat layer, and try to cram lots of rub in the cracks so it gets down in the meat. I've tried it, and have seen fairly good results.

Cut in an X pattern all over the cap down to the meat.
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Mr Tony's BBQ
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PostPosted: Sun Jun 19 11 9:42 am    Post subject: Reply with quote

I slice mine, fat cap still on and covered with seasoning in the bark! It tends to mix with the meat as it all slides around on the cutting board etc!
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PapaPost
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PostPosted: Sun Jun 19 11 10:50 am    Post subject: Reply with quote

I trim most of the fat off mine. Then place the fat on the rack above, so it drips down on the brisket.
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Pit Boss
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PostPosted: Sun Jun 19 11 8:37 pm    Post subject: Reply with quote

One thing to clarify...........

...the fat cap does not "melt into the meat".

When part of the cap renders (it never fully renders away) it simply runs and drips off the edges. You can call it "basting" the meat, but it does not melt "into" the meat by any stretch of the imagination.
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BBQMAN
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PostPosted: Sun Jun 19 11 9:01 pm    Post subject: Reply with quote

I normally cook brisket fat side up (for the basting effect, not the melting into affect! Wink Razz )

However, for direct heat (UDS, Weber) or in my reverse flow (radiant heat off of the transfer plate) I prefer to cook fat side down to protect the meat from the heat.

YMMV...................
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Inner10
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PostPosted: Sun Jun 19 11 9:30 pm    Post subject: Reply with quote

You mean cut it into chunks and strips and sit it back on top? Sure why not!
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romex2121
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PostPosted: Sun Jun 19 11 11:33 pm    Post subject: Reply with quote

thanks BluDawg,,,, that was a imformative ,, just to clarify a few things for you others ,, i do know that the fat does not melt away,, and i did mean fat side up for the basting effect ,,, it does seem to me that injecting is the best way to add moister to the inside of the meat,, the other way was just one of those crazy ideas that come up sometimes ,, but hey you never know unless you try or ask Wink
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Jarhead
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PostPosted: Mon Jun 20 11 12:21 am    Post subject: Reply with quote

I try to trim to about 1/4" fat cap. Crown it, and rub it real good with your favorite rub.
On a UDS, WSM or anything with direct heat, it's fat side down. On the Fast Eddy, it is fat side up.
My favorite rub for brisket or anthing beef, is Big Ron's In The House rub.
For a No salt diet it is Canadian Steak Seasoning.
I don't inject. YMMV
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coyotero



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PostPosted: Mon Jun 20 11 2:08 am    Post subject: Reply with quote

Suggestion;

I trim the fat to about 1/4" and save it, (brisket has plenty of fat), this allow the rub, heat, smoke etc, to penetrate without the fat barrier.

The fat that I kept aside gets put on another rack on top of the brisket and it will not only melt down, but it will self baste the brisket, directly on top and not running of the edges.

Pic

http://i155.photobucket.com/albums/s296/Coyotero_photos/bbq/bbq037.jpg

final product

http://i155.photobucket.com/albums/s296/Coyotero_photos/bbq/bbq065.jpg

But, hey, there is many ways to do it, this works for me.

JV

I know is not a picture of a UDS but I do the same thing on my UDS


Last edited by coyotero on Mon Jun 20 11 2:38 am; edited 1 time in total
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Tug
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PostPosted: Mon Jun 20 11 2:34 am    Post subject: Reply with quote

Jarhead wrote:
I try to trim to about 1/4" fat cap. Crown it, and rub it real good with your favorite rub.
On a UDS, WSM or anything with direct heat, it's fat side down. On the Fast Eddy, it is fat side up.
My favorite rub for brisket or anthing beef, is Big Ron's In The House rub.
For a No salt diet it is Canadian Steak Seasoning.
I don't inject. YMMV


+1 - minus not having a FEC -100, and not having tried my Big Ron's yet!
Would definitely like to try BluDawg's !
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SoEzzy
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PostPosted: Mon Jun 20 11 3:16 am    Post subject: Reply with quote

Please read PMPNLT650pxOTLS!
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Soapm
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PostPosted: Mon Jun 20 11 5:55 am    Post subject: Reply with quote

BBQMAN wrote:
I normally cook brisket fat side up (for the basting effect, not the melting into affect! Wink Razz )

However, for direct heat (UDS, Weber) or in my reverse flow (radiant heat off of the transfer plate) I prefer to cook fat side down to protect the meat from the heat.

YMMV...................


Ditto... I may have gotten the idea from you but I do find fat down works best on UDS.

I also started placing a pan on the second shelf under the brisket though it comes out waaaay to greasy to used for au jus as some have suggested.
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Canadian Bacon
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PostPosted: Mon Jun 20 11 6:21 am    Post subject: Re: Brisket,,, just an idea Reply with quote

romex2121 wrote:
when i cook a brisket in the UDS i smoke it fat side up so the fat will melt into the meat,, ive noticed that the rub does not get into the meat from the top it just kinda washes off,, what if i cut the top layer of fat off in one piece sprinkeld my rub onto the meat then put the layer of fat back on the Brisket and then smoke,,,,, think it would work ???? might have to tie the fat layer on with cooking twine to keep it from sliding off Wink


As BluDawg mentioned .....you would half to have some serious knife skills to get that fat cap off nice and clean.....but if you could I don't see any reason why your plan would not work. Very Happy
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