A shoulder or butt would be my choice to break in a uds. They are very forgiving and will allow you to have temperature fluctuations as you go thru the learning curve you get with any new smoker. Slight as it may be with a uds. Best tip I can give you is that it takes less wood then you think too... and time. Last one I did came out really good with only two fist size chunks and somewhere around 8 hours @ 225. Save the brisket for when you get temp control down perfect.
Thanks for noticing
Last edited by Captain Dave; 09-10-2010 at 05:57 AM..