I have been successful thus far with the UDS. Two butts, a turkey, ribs twice. Everything came out the way it should. I really wanted to do brisket because most of the reading here suggests it is the hardest thing to get right.
I had had a hell of a time finding a packer, but finally found a beautiful 14 lb. specimen at the butcher shop.
A little trim, a generous rub of kosher salt and Chicago Steak and Chop seasoning from World Market and she was resting comfortably on the counter coming up to room temp while I prepped the drum.
I used a basket of Trader Joe's briquettes and 4 chunks of hickory and 2 chunks of cherry. Up to 325° and on she she goes.
(My GS3 takes beautiful pictures everywhere except the kitchen. Sorry for the quality.)
(Some people suggest layering the meat side with the fat trimmings. You can see some small pieces there with which I was experimenting.)
I averaged about 330°-335° and was at 195° in about six hours. Probed. Nope. Waited a half Hour. Probed. Nope. Waited a half hour. BAM! Butta! Off she comes.
Flat separated, wrapped, and coolered. Point was cubed, sprinkled and tossed with sauce. Back on.
Made a batch of Keri's beans (the best).
Ends come off, some which go into the beans.
Flat is sliced.
Juicy, flavorful, bends like it should, with the perfect pull. I'd love to say I am that good, but I have just been lucky. Plus, this drum just flat out cruises.
Thanks for looking!