[AZWildcat]

Threw a flat on at 0630. 4lbs after trimming. Was down to Dickmans Deli/Butcher shop for some brats and brought this home too. Isn't the way it goes sometimes? I've gotten to like the mustard coating, so it's heavy in a Texas style rub w/ some yellow stuff. Wrapped for 12hrs, threw it on a UDS. Looking good so far...updates to come. I played w/ some chicken marinades yesterday, so i'll do some thighs and split breasts later.

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[n2dabluebbq]

so how is it now that its been almost seven hours?

[AZWildcat]

Took 9 hrs and 40 min to get to 200, foiled at 180, added some juice. Let rest for an hour. Not bad...could have cooked a little more. Great flavor and great bark. The pics are a little off, but close. Not a failure, thats for sure.

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[Gizzy's Smokin Crew]

Looks great Dan. Nice job

[mustang]

Took 9 hrs and 40 min to get to 200, foiled at 180, added some juice. Let rest for an hour. Not bad...could have cooked a little more. Great flavor and great bark. The pics are a little off, but close. Not a failure, thats for sure.

Wow, that's almost 2 1/2 hours per pound to get to 200 degrees even with foiling help after reaching 180 degrees! 

That's a good data point for us to keep in mind since many folks estimate their cooking time to be about 1 1/2 hours per pound and then they end up undercooking their brisket.

What temp was your UDS holding?

[AZWildcat]

My UDS held about 230 average. It's kinda funny, cause a buddy of mine threw his 4lb flat on at the same time, but he has a gas smoker. His was done about an hour early at 230, and foiled at 180 too. Big pieces of meat are soooo unpredicatable, but hey, it's done when it's done!

[SmokeRinger]

That is the most bad ass drum smoker I've seen!....The meat looks good too...