Cooking my 1st brisket ever and it's on my USD

[RonH]

Got it at Lowes for 97 cents lb it was a little over 10lbs so no big deal if I mess it up. Using about 12 lbs charcoal and 2 oak logs cut to fit basket. USD holding at 244 degrees and covered it with Hoochie Mama. Fat side up. Anybody have any thoughts on what could go wrong?

[copkid]

Lowes sells brisket?!!!

[RonH]

Yes this is a grocery store in these parts

[copkid]

Ahhh! I was thinking hardware store....

[Gator]

Got it at Lowes for 97 cents lb it was a little over 10lbs so no big deal if I mess it up. Using about 12 lbs charcoal and 2 oak logs cut to fit basket. USD holding at 244 degrees and covered it with Hoochie Mama. Fat side up. Anybody have any thoughts on what could go wrong?

Just keep the temp steady and pull it when themometer reads about 190 - 195 degrees in the cap end of the briskie. Also, you make consider wrapping it in foil after is has been on for a while. Biggest 1st time mistakes are looking too much and pulling too soon.

[DATsBBQ]

Got it at Lowes for 97 cents lb it was a little over 10lbs so no big deal if I mess it up. Using about 12 lbs charcoal and 2 oak logs cut to fit basket. USD holding at 244 degrees and covered it with Hoochie Mama. Fat side up. Anybody have any thoughts on what could go wrong?

I must be living in the wrong part of the country. I went on a brisket search yesterday. Costco had flats in cryovac @ $2.56/lb and they were mighty thin and they had "trimmed" flats for $3.69/lb. Kings and Safeway want $2.99/lb for packers that were "select" grade. Finally went an saw the good folks at Your Buthcher Frank and got a 12.78lb Choice Packer in cryovac for $2.54/lb. Prepping that bad boy tonite for a cook tomorrow.

A grill temp of 244 to 250 is about perfect for me. Your brisket will probally plateau somewhere between 160* & 170*. By plateau, I mean you will think your theremometer is broken. They can hold for several hours and sometimes even lose temp before starting to rise again. When they start to rise after the plateau is when I foil them. Sometimes add some cider, sometimes wine, sometimes beer, sometime nothing. I'll pull them at 195* and let rest for at least 30 minutes before slicing.

[RonH]

You think cook it 3 hours then wrap it or how long? Been on sense 9:30 or so haven't looked yet but I want to

[DATsBBQ]

You think cook it 3 hours then wrap it or how long? Been on since 9:30 or so haven't looked yet but I want to

Looking at my Book of Smoke... ... for a ten pounder it's 6 hrs to foil and 8.5 hours over all. That is a guesstimate at best, as I've had 10 pounders take 11 hours

[Gator]

Im with Dats - 6 hours till foil if you cooking at 250. That should be plenty of smoke for the first time out...you can adjust from there on the next one.

[RonH]

Thanks DAT that's what I needed to know. Gonna wait till the 6 hour mark before looking and foiling and then will put thermometer in meet. And thanks everybody else

[OSD]

You should be cooking by internal temp and not time. Like DATS said every piece of meat can be different and take different times to cook. Usually if you are going to foil it's done around 160* internal temp. Doing it on a UDS it will most likely cook a little faster than on an offset. Where are you reading your cooking temp from?? A probe or a side mounted thermo?? If a side mounted thermo, don't forget the center of the grate will be 25* - 30* hotter than on the sides.

[RonH]

I have 1 hanging from top but it's over the brisket and 1 mounted on the side top is 252 side is 240

[Gator]

Jim I decide when to foil it by time (vs temp) to control how much smoke I put on the meat since getting it to a certian internal temp can vary greatly in cooking time.

Is there a specific reason to foil it at 160 degrees?

I decide when to pull it based on internal temperature.

[OSD]

There's a couple schools of thought on that. Same as foil or no foil?
This way works for me. Not that it is right or wrong.
The smoke ring stops forming at 140* - That has nothing to do with the amount of smoke the meat will take.. But usually the plateau is in that 160* area and the meat has gotten enough smoke by then. I foil and add some liquid inside ( apple juice, beef broth, and rub ), and put back in til it's done. I believe the foiling then helps it get through the plateau a little quicker and easier. If a person wanted more smoke in the meat, he could add a little more smoke ( add an extra chunk or 2 of wood ) or less by adding fewer chunks of wood all the way up til foiling. Once up to temp, I separate the flat from the point. The flat goes in the cooler for at least 2 hours ( 3-4 is better ) before slicing and the point goes back in the smoker for burnt ends.
Like I said not right or wrong just the way that works for me. YMMV

[bowhnter]

Being that it's on the UDS with nothing between the coals and meat, you may want to flip to fat side down....just a thought using the UDS. (not trying to start a fat up or down debate )