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Unread 11-18-2011, 01:25 PM   #8
RamHemiTX
Knows what a fatty is.
 
Join Date: 02-01-10
Location: Shady Shores, Texas
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Quote:
Originally Posted by Ole Man Dan View Post
I love smoking on my UDS, but in my opinion, your smoking to low and slow. I like to do mine between 275 and 300. Cuts hours off your time and you get a good 'Bark'.

Question: Are you using Lump charcoal? It's hotter. Smokes faster.
Question: How high above the charcoal is your grill surface?
Question: Have you checked your temp. gauge on your UDS?
Question: Are you really at 235 degrees?
Question: Where is your Gauge located? (Lid temp. is not accurate)
Question: How heavily do you rub your Brisket?

Any or all of these can make a difference in your Brisket/Bark.


Sorry I disappeared for a few days, dang work always getting in the way...

Question: Are you using Lump charcoal? It's hotter. Smokes faster.
Answer: I have used both. It seems like temps are more stable with Briqs instead of Lump. For that reason I have just been using Blue Bag.

Question: How high above the charcoal is your grill surface?
Answer: The meat sits about 22" above the charcoal when the basket is full.

Question: Have you checked your temp. gauge on your UDS?
Answer: I have. I checked it with boiling water.

Question: Are you really at 235 degrees?
Answer: I believe so.

Question: Where is your Gauge located? (Lid temp. is not accurate)
Answer: I use an ET-732 with the temp probe hanging off the bottom of the grate directly under the meat.

Question: How heavily do you rub your Brisket?
Answer: Pretty heavy. I usually rub and wrap, refrigerate over night, then hit it with fresh rub before it hits the smoker.

The consensus seems to be that I need to start off with a higher temp. I have a brisket in the fridge right now so I will try that this weekend and see how it goes. I appreciate the support fellas.

Brent
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