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-   -   UDS Brisket How-to? (http://www.bbq-brethren.com/forum/showthread.php?t=66632)

Captain Dave 08-09-2009 08:33 AM

UDS Brisket How-to?
 
What is the consensus on brisket on the uds? Mop or don't mop? Flip or don't flip? Smoker temp 220 or 240? Done at 180 or 195? When in doubt consult the experienced, not the "experts". :lol:

BBQ Bandit 08-09-2009 08:43 AM

The short answer...

edit: see Bigmata's post below.

Bigmista 08-09-2009 09:00 AM

Some people use this as a reference.

http://blip.tv/file/502634/

Captain Dave 08-09-2009 09:28 AM

I never thought an answer to my question would include video. Bigmista, you rock!!!

Crazy Harry 08-09-2009 09:52 AM

Quote:

Originally Posted by Bigmista (Post 993622)
Some people use this as a reference.

http://blip.tv/file/502634/

nice video

Bbq Bubba 08-09-2009 11:29 AM

Set drum at 240ish, set brisket in and walk away! Done when probe slides in easy!

Norcoredneck 08-09-2009 03:28 PM

Quote:

Originally Posted by Bbq Bubba (Post 993748)
Set drum at 240ish, set brisket in and walk away! Done when probe slides in easy!

Thats no way to Funk it up.

Bbq Bubba 08-09-2009 06:28 PM

Quote:

Originally Posted by Norcoredneck (Post 993907)
Thats no way to Funk it up.


Some things just don't need to be funked up.

82muchhomework 08-09-2009 06:42 PM

Quote:

Originally Posted by Bigmista (Post 993622)
Some people use this as a reference.

http://blip.tv/file/502634/

AWESOME VIDS!

Thanks, Bigmista

HB-BBQ 08-09-2009 07:19 PM

Quote:

Originally Posted by Bbq Bubba (Post 993748)
Set drum at 240ish, set brisket in and walk away! Done when probe slides in easy!

hmm and no foiling?

Bevo 08-09-2009 08:05 PM

I am no T.V. star like Mista, so his advice may be the way to go, but when it comes to brisket I keep it simple...salt and pepper for rub low and slow for heat with fat cap up, I also use a water pan in my drum..

Bevo 08-09-2009 08:06 PM

Oh, I forgot and no foiling!!:-D

thirdeye 08-09-2009 08:17 PM

Quote:

Originally Posted by Captain Dave (Post 993602)
What is the consensus on brisket on the uds? Mop or don't mop? Flip or don't flip? Smoker temp 220 or 240? Done at 180 or 195? When in doubt consult the experienced, not the "experts". :lol:


Mop if you feel like it.

An easy approach is to let the cooker settle in on the temp.

I'm a flipper, when it looks or sounds like it needs to be flipped.

Start checking for tenderness somewheres above 188.







txschutte 08-09-2009 10:13 PM

Mista isn't the only one in the UDS/Brisket Vid biz.:cool:

Wyatt's Video

Jungspike 08-09-2009 11:52 PM

1 Attachment(s)
Just got done smoking first brisket. Came out good (see pic), but also a little dry. Cooked at 250-275 and used a water bath. Think the cause was too many pokes w/ the thermo?


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