AZ Barbeque.com
Smokers, Grills, Pitts & More => BDS & UDS Smokers => Topic started by: AZWildcat on April 14, 2010, 10:25:22 pm
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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!
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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.
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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!
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Ditto what Mark said. I do sometimes wrap at 160 with some broth/juice/beer to speed up the process
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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!!