Brisket, butt and beans

[Pennywise67]

Having a little celebration today. Doing a brisket, pork butt and some beans.

The brisket


The butt


The beans


Put the meat on the UDS at midnight ran all night at 250deg. Just wrapped at about 9am when both got near 165deg internal. Will take them right up to about 200. -205 when the probe slides in easy, then a few hour rest in the cooler.

 

[BamaProud]

 

[280longshot]

I have two briskets that I need to smoke.Do you have any pointers...cause I've read/heard so many ways..I smoke butts but no experience with briskets.

Sent from my SM-G900V using Tapatalk

 

[ROUGH COUNTRY HUNTER]

That brisket looks awesome

 

[Pennywise67]

I have two briskets that I need to smoke.Do you have any pointers...cause I've read/heard so many ways..I smoke butts but no experience with briskets.

Sent from my SM-G900V using Tapatalk

What type of cooker you cooking them on? I take the flat up to 165 then wrap or pan the whole brisket until done. Done is when a probe slides in easily like butter. I sometimes add some beef broth or a cup of coffee to the wrap to keep moist. Let the brisket rest in a cooler for at least 2 hours. Let the temp drop to around 145-150 to slice. On the UDS I smoke a brisket fat side down to protect the meat. This cook I put the but on the lower rack fat side down brisket above the butt fat side up.

 

[280longshot]

I have two briskets that I need to smoke.Do you have any pointers...cause I've read/heard so many ways..I smoke butts but no experience with briskets.

Sent from my SM-G900V using Tapatalk

What type of cooker you cooking them on? I take the flat up to 165 then wrap or pan the whole brisket until done. Done is when a probe slides in easily like butter. I sometimes add some beef broth or a cup of coffee to the wrap to keep moist. Let the brisket rest in a cooler for at least 2 hours. Let the temp drop to around 145-150 to slice. On the UDS I smoke a brisket fat side down to protect the meat. This cook I put the but on the lower rack fat side down brisket above the butt fat side up.

UDS like you have

Sent from my SM-G900V using Tapatalk

 

[BigAl]

A brisket will stall on the temp for a bit at 150-170. Let it ride on through it.