-   Q-talk (
-   -   Pitmaster T's Video Recipe Series - Popdaddys Tri Level Method on a UDS (

Pitmaster T 02-03-2013 09:31 PM

Pitmaster T's Video Recipe Series - Popdaddys Tri Level Method on a UDS
I have cooked enough briskets to equate to a house, usually 50 to 70 at a time. I wanted to build a UDS (Upright Drum Smoker) because firing up my Meat Mama 3000 and Brazos Stick Burners are so expensive if you are not smoking a big load. I also like sleep and this puppy with my Big Ass Firebasket Design smoked nearly 20 hours on 16 pounds at 230 degrees. Needed only one kick at 12 hours to settle the ashes. Not that I will ever use 20 hours worth of burn but dang if it won't hold at 150 for hours too.
Maybe its the twin one inch internal draft?

Also in the video.... My Rub Process. In 2006 or so I perfected the "Tri-Level Rub method." Now you can see an update... For those also wanting to see both the cooking quality of a UDS AND the whole Butcher Paper thing I have used for years, here it is.

Pitmaster T 02-03-2013 09:42 PM

someone get TRUFUNK in here. I only did this so I could get him a new Prince Bootleg!

jrn 02-03-2013 10:50 PM

Nice. I just bought my 1st brisket yesterday. Figure I'll give it a try in a day or two. Wasn't sure what was in your grace jones grabber. Course I justed started watching your videos, so I know you might have already covered it in another video. How long did you cook that one?

Pitmaster T 02-03-2013 11:25 PM

Grace Jones Rub Grabber, LOL. 2/3 Part Molasses, 1/3 part Soy or Worchestershire Sauce, 1/3 Balsamic Vinegar

I made this both because I Liked the profile but when getting a crew of 3 or 4 newbies (sometimes old women) to make 30 to 70 briskets, they seem to like painting more than rubbing mustard on. lol. I have used coffee, WS and Molasses too. Thats old school wagon train stuff though.

jleb1914 02-03-2013 11:34 PM

I enjoyed as always.

Pitmaster T 02-04-2013 06:49 AM


Originally Posted by jleb1914 (Post 2353867)
I enjoyed as always.

Thanks Texas Brutha!

Garyclaw 02-04-2013 08:47 AM

Buttah! Mouth.....watering!

SmokinJohn 02-04-2013 10:07 AM

It sounded like the Purple One for the background that a new jam?

Oh wait...briskie video......nice work.....think I might have to "borrow" the black sauce for my next smoke....

gtr 02-04-2013 10:48 AM

Thanks for posting - love it! :clap2:

SmokinJohn 02-04-2013 04:33 PM


Originally Posted by Pitmaster T (Post 2353861)
Grace Jones Rub Grabber, LOL. 2/3 Part Molasses, 1/3 part Soy or Worchestershire Sauce, 1/3 Balsamic Vinegar.

Ummm... :decision: that adds up to 4/3.......

Not that I'm trying to recreate the grabber...:rolleyes:

Pitmaster T 02-04-2013 05:51 PM

Thats RIGHT...Sorry, My bad LOL No, I have no idea why I wrote it that way... NONE at all... its 3 parts Molasses, one part of the other three. No 1/anything.

so 3 parts Molasses
1 part soy or worschestershire... I think someone once told me they use that instead
1 part Balsamic Vinegar
1 part Ohhhh yeahhhhhhhhh I forgot an entire ingredient.....

I don;t even show it in the video....

So... its 3 parts Molasses, and a part of everything else, except the part I left out... which is black...then stir in short 1 and a half three parts double timed circles....

Neonnblack 02-04-2013 07:14 PM

I can say, without shame... I want your meat in and around my mouth.

All times are GMT -5. The time now is 12:13 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.