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Unread 11-19-2010, 12:40 AM   #7210
Knows what a fatty is.
Join Date: 09-06-10
Location: Easton MD
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I did my first UDS brisket last weekend.

My wife says that direct heat in the UDS creates a smokey flavor that is too strong and bitter. Since brisket is expensive and a happy wife keeps me happy, I smoked it in a broiler pan with 1:1 water/apple cider vinegar below the rack.

Temp: 250ish. About 45 minutes per pound until the probe went in really easy. I then let it rest for 30 minutes or so before slicing.
BGE - Med, 22" Weber OTS - 2010, 18" Weber OTS - 2001, 2 x Dual Layer UDS
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