UDS: Brisket Flat and Pulled Pork - BBQ Central

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Old 09-28-2009, 11:46 AM   #1
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UDS: Brisket Flat and Pulled Pork

6lb Brisket Flat





4lb Butt




NEXT MORNING

Hickory & Apple chunks











Temps 320F - 360F
Final Internal temps before resting - Brisket 190F ; Butt 205F

Overall the meat was delicious, but the smoke ring was almost nonexistent. Not enough wood chunks or because I used lump?
Last smoke I used briquettes and it was great.
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Old 09-28-2009, 12:04 PM   #2
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Very nice!
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Old 09-28-2009, 01:00 PM   #3
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Old 09-28-2009, 03:20 PM   #4
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looks real good from here to me smokemaster

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Old 09-28-2009, 05:10 PM   #5
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Montreal is a very good brisket rub in my book. That last pic is wonderful makes my mouth water.
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Old 09-28-2009, 05:46 PM   #6
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Lookin' good!
Montreal Steak seasoning on a brisket is the best!
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Old 09-28-2009, 07:26 PM   #7
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Looks good enough to eat to me.

Would the lack of smoke ring be from the high heat cook ?
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Old 09-28-2009, 11:37 PM   #8
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mmm pork
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Old 09-29-2009, 07:46 AM   #9
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looks great
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