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Unread 06-09-2013, 07:42 PM   #9
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx
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IDK what to tell you I've cooked several hundred briskets on my UDS directly over the coals at 300 -325 they always come out quite nice. I cook Fat cap down. After 4 hrs I wrap in a single layer of butcher paper for the duration and go fat cap up. I have never had one take longer than 6 hrs total time. Normally 1 - 1.5 hrs after rapping they go probe tender in the thickest part of the flat.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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