UDS Brisket and water pan questions (pron)

Tricky · May 14, 2011

Trying my first hot-and-fast brisket today. I have a flimsy pizza pan diffuser over my charcoal basket, but have wanted to add a water pan in line above the coal basket and below the meat. Since I haven't gotten around to doing that yet, what about the side-by-side method:

Seems like its really helping to keep things moist inside the UDS (although I spilled a little into the charcoal when I put it into the drum). But I had enough coal burning, and she's holding steady around 340 - hope things work out.

Thoughts on this kind of water pan setup? Pros and cons?

Tricky · May 14, 2011

Not sure why my pics won't post - I've done it before . . .

Bbq Bubba · May 14, 2011

The last thing you want in a drum smoker is more moisture. :thumb:

Tricky · May 14, 2011

Then why do WSMs have a water pan? Aren't drum smokers and WSMs (and other upright smokers) built on the same principle?

HeSmellsLikeSmoke · May 14, 2011

The WSM water pan is primarily a heat sink. There is plenty of moisture in large pieces of meat like brisket and butts. I use sand in my WSM water pan.

Rich Parker · May 14, 2011

Tricky said:
Then why do WSMs have a water pan? Aren't drum smokers and WSMs (and other upright smokers) built on the same principle?

Most people fill their WSM water pan with a terracotta pot base, sand, or fire bricks because the meat in its self has enough moisture but if you want more go for it. :thumb:

el_matt · May 14, 2011

Picture didn't load.

It won't hurt to have the pan next to the meat. I used to use a water pan in my NBBD. For a long time I'd add "flavors" to the water, thinking that the steam would add "flavor" to the meat, it didn't. It did, however, help keep the temps stable.

I realize that a NBBD is different than a UDS(I have both), but the concept is the same.

Matt

Boshizzle · May 14, 2011

You have to use the .jpg link to make it work. I've never needed a water pan in my UDS, BTW.

Meat Burner · May 15, 2011

A UDS with a water pan is no longer a UDS, IMHO. If that is the flavor/cook technique you want, get a WSM. The taste from a simple UDS is from the drippings hitting the fire and creating that campfire flavor. If you don't like that flavor, build something else that is not called a UDS. I will set back and wait for all the hate mail. LOL

Tricky · May 15, 2011

The results

Hot and Fast turned out to yield tasty brisket in 5 1/2 hours. I foiled at about 4 1/2 hours to push through the stall because I had limited time to finish my cook. I pulled it off the UDS when the flat read 200 and rested in the foil for another 45 minutes.

The flat sliced nicely with a nice smoke ring. The point wasn't quite as tender as it is when I do it low and slow (or it might be that I usually don't cook to a temperature, but until I can slide the probe in like buttah), but the flavor was great and the time difference in the two methods might make me think about becoming a hot and fast convert.

gazza · May 15, 2011

looks good

UDS Brisket and water pan questions (pron)

Tricky

is one Smokin' Farker

Tricky

is one Smokin' Farker

Bbq Bubba

somebody shut me the fark up.

Tricky

is one Smokin' Farker

HeSmellsLikeSmoke

somebody shut me the fark up.

Rich Parker

Babbling Farker

el_matt

Babbling Farker

Boshizzle

somebody shut me the fark up.

Meat Burner

Quintessential Chatty Farker

Tricky

is one Smokin' Farker

gazza

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