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Unread 05-01-2010, 05:33 PM   #15
barbefunkoramaque
Babbling Farker
 
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also it looks like this will be done soon if you keep the heat to it. Notice it is in that "drawing up" stage already. MMMMMMMMMMMMMMMM Looking at the color I would not foil it at your temp and provided you stop peeking. UDS are notorious for moist cooking and really the end all of all smokers.

Quote:
Originally Posted by regionalceleb View Post
been having a hard time keeping the UDS locked in at a steady temp, been around 250-270 all morning. Rub was Salt / Pepper and the Melting Pots Garlic Wine seasoning ( had the wife swipe it)

For my first brisket on the UDS so far Im Happy


Current meat temp is 168ish
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