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Old 05-03-2010, 09:09 PM   #13
Old Smoke
is one Smokin' Farker

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Join Date: 03-22-10
Location: Ukiah, California

Originally Posted by LiveSimple View Post
Guys. I'm overwhelmed by your willingness to help. Great advice all around! To your chagrin I will try both the brisket and but tomorrow. The previous owner of my uds is a fellow bretheren he will be coaching me alng the way.

*****Follow up quesion is will someone help me understand, "catching temerature on the way up." examples? Experiences?
Catching the temperature, means shutting down the intakes BEFORE the temperature in the drum gets too high. It is dang near impossible to bring down. It will result in overcooked dry meat. I don't know why I know this.

"Brown it's cookin', black it's done"....................Dad.
Guess that is why he was truck driver, not a chef......
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