Brisket Help

D

drewcountry

Guest
With so much talk about the brisket I decided to take a go at it. I got two 20lbs briskets. I have been reading what other Brethren have been doing and copied. I trimmed them both down to about 18lbs (they were kind of fatty) I injected them with my home made injection I use for Tri-Tip, and rubbed them with mustard and my homemade rub. I have them sitting in the fridge until tomorrow morning. (about 10 hours until I start heating them up) Now for the question. I am using the UDS for one of them. (I'm going to try the hot and fast method) the other one is going to be on my Webber Gas Grill. Does the hot and fast method still apply to the grill, or do I have to do it differently? I will post some pics. as I go tomorrow but I could use some good Brethren help!!! I'm new and I have 45 people counting on me not to mess this up. Any help!!!???
 
I'm way to new to offer substantial advice, but if you can somehow fit them both in the UDS that is all I would use. Others can chime in and help but that would be my suggestion.
 
Isn't against some law, somewhere to cook a brisket packer on a gas grill? Or any I confusing that with something else?
 
I know I'm breaking every unspoken religious law about cooking on gas, but I'm building my new big trailer smoker and I don't have any room in my UDS. The Briskets are so large that I don't think I can put them both in the UDS. I will try but I might have to go back to my old shameful way. (just this once):crazy:
 
Your UDS has only one rack? Most have two. You can do it on a gasser, can you get your gasser to hold the proper temperature? Some gassers do not like to run too low. Also, you will need some foil bombs, foil packets filled with wood chips and poked with holes to add smoke. Or you could put a chunk of wood onto your heat bars, this is a bad idea for the long term as it will cause the bars to be damaged.
 
My UDS only has one rack. I'm going to try to put them both on the UDS but it will be tight. I don't like using my gasser for this stuff, but until my 22' trailer with a 10' long 36" diameter chamber is finished, I have to do the unspoken!:tsk:
 
20 lb briskets! Holy MegaCow, Batman! I once saw an 18lb brisket and almost fainted :-D
 
drewcountry said:
My UDS only has one rack. I'm going to try to put them both on the UDS but it will be tight. I don't like using my gasser for this stuff, but until my 22' trailer with a 10' long 36" diameter chamber is finished, I have to do the unspoken!:tsk:
Click to expand...


that might be worse than using the gasser on one of them. if its too tight your air flow will suck and end up making some crap out of 2 sweet cuts of meat. do you really need to cook 40lbs at one crack, if so run out to wally world and grab another rack and some bolts and throw another rack on the UDS or start making foil packs to feed the gasser. (the gass will work if you have multiple burners and get creative with you meat location and creating a "vent". good luck.
 
I don't know about jamming both those briskets on the same rack of a UDS, depending on how much of a "tight fit" it is.
You do want smoke to be able to get around the briskets entirely, so if they're jammed in there side to side the smoke's not gonna get wrap around.. and it prolly won't be too good for the rub on those sides.
Hope it all works out for you in either event, good luck!
 
drew, this is just some experienced opinion for real cheap. Two 20 lbs packers on one rack on a UDS ain't gonna work out for you. Trust me...it won't work. If you can add the second rack, that will work. Other than that, can't help with the gasser deal. Good luck bro and let us know how it works out!
 
Drew, I'm just up the road in Rocklin. If you ever want some help just PM me and I'll pop down and we'll figure it out.
 
Ok..I just got hit with the stupid stick. I don't know why I didn't think of this before, but I put two turkeys on the UDS once and they turned out like crap. DUH! I get the point from ya'll that two briskets on one rack is bad. If I put another rack on the UDS what about the heat. Will it be uniform enough on both cuts of meat? Will the lower one get hotter faster? This is new territory for me! Please advise. T minus 10 hours!:confused:
 
OK ran into a little problem. The UDS is doing better than the Webber at holding the temp. The brisket on the smoker looks great!
The Webber is cooking the brisket at about 160 after 2 hours. That seems really fast. I took the temp down to 250 to slow it down, but I feel like I've already done the damage. Any ideas?
 
You are fine, there are guys who cook their briskets at 300F and up, even at 350F at times. It will be done faster and once it hits stall, it will come out fast and rise fast. You will need to pay attention at 180 or so to the stall and when it comes out.

BTW, 160F does not mean you are 3/4 of the way to done time wise, you are gonna hit the stall and it could be an hour in stall before it climbs appreciably. It should hit 165F for a while, even an hour or so, then it will climb to 190 or so, that is when it is getting within an hour of being done. But, it could be less or more on a gasser if it isn't holding temps below 300F
 
well frankly, as person who cooks his brisket anywhere from 270 to 325 and whips the ass of every low and slower resturant around him I don't see the problem. In fact, in my experience, the gasser (as far as cooking the meat) oftentimes gets flareups from ignition with the grease in an oxygen rich environment that the UDS does not have.

The problems with gas, esp a grill is going to be taste.
 
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