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Unread 07-04-2010, 06:01 AM   #3
Captain Dave
is one Smokin' Farker
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Join Date: 07-29-09
Location: Luling, Texas 78648
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I ruined a brisket in a uds once due to a temperature spike. I was smoking it fat cap up. The direct heat caused a dry stringy crust on the underside. It was awful, like it was overcooked, but it wasn't. Now it's fat cap down and a temperature monitor. I'm now afraid of trying a hot and fast brisket on a uds because of the direct heat.
Thanks for noticing
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