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1st time UDS brisket help needed

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AZWildcat

  • Karma: 22
Gonna do a brisket in my UDS for the 1st time this weekend. Ive done them in my WSM, but any advice from those of you using the UDS? Trying not to ruin a good piece of $25 beef.  Don't need your secrets, just a tip or two. I noticed how fast my ribs cooked last week, even at just 240 degrees. It's a big change from a WSM! Thx!
#1 - April 14, 2010, 10:25:22 pm
2 UDS's-Stoked
2 WSM's-Stoked
BWS Party-Stoked
22.5 Kettle to burn burgers and steaks.

Be kind, polite and courteous to everyone you meet, and ALWAYS have a plan to kill them.

AzQer

  • Karma: 7
When you cook it put fatside down because fat dripping on coals gives meat a great flavor. If you wrap go to about 170 if you are not take to about 195 or so just poke with fork to test for doneness.
#2 - April 15, 2010, 06:46:37 am
Mark Smith
Southern Arizona BBQ Club Ambassador
MarkSmith@AZBarbeque.com

squealers

  • Karma: 1

I like to put my brisket in an alum roasting pan so it's sit in its juice for 4 hours or so. Usually I transfer it after the first 4 hours of smoke, and leave it in the pan for the next 4 hours.

good luck!
#3 - April 15, 2010, 07:45:54 am
Taboo BBQ
Spicy Mike, Martin, plus a newbie

KidCurry

  • Karma: 1
Ditto what Mark said.  I do sometimes wrap at 160 with some broth/juice/beer to speed up the process
#4 - April 15, 2010, 08:59:45 am
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

AZWildcat

  • Karma: 22
I normally don't foil on the grill, but after the 4hr mark or so, when the smoke no longer matters as much, i'm gonna do it. That UDS runs solid long temps, but it can burn stuff too if you are not careful. Thx!!
#5 - April 15, 2010, 10:36:18 am
2 UDS's-Stoked
2 WSM's-Stoked
BWS Party-Stoked
22.5 Kettle to burn burgers and steaks.

Be kind, polite and courteous to everyone you meet, and ALWAYS have a plan to kill them.

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