The Brisket Chronicles - Part II

Bigmista · 09-05-2009, 02:45 PM

I'm back again with another brisket test!

This time it's UDS vs. Spicewine...the battle for brisket supremacy!!

Ok I get a little dramatic at times. This is just a comparison to determine if the different smokers turn out different briskets.

Let's start with the UDS. Just in case you have been living under a rock for the past 5 years, a UDS is an Ugly Drum Smoker made from a metal barrel. I cooked two briskets in the UDS with my normal rub and a minimal trim. I cooked them fat side down because in order to protect the briskets from the direct heat of the fire.

The briskets cooked at 250 degrees or there about and were taken from the smoker when and ice pick went in with no resistance. They were then wrapped in plastic wrap and foil with some beef broth and rested for several hours.

The briskets cooked in the Spicewine were given the exact same treatment.

Here are the results:

The UDS briskets had a more smokey flavor and the fat on the bottom of the slices were crisper and more flavorful. The side and the tip ends were overcooked and kind of crumbly but I had several customers tell me they liked the crispy bits.

The Spicewine briskets were more juicy and had a meatier flavor. The slices held together better and they had a kind of "cush" texture when you bit them. Comments from customers were "it's like butter" and "it just melts in your mouth".

Overall, I don't think that there was enough of a difference to make get rid of one and use the other exclusively because they both turned out darned good brisket.

Now where is the white bread and jalapenos?

landarc · 09-05-2009, 02:50 PM

Thanks for the information and continuing experiments Bigmista, since I am still working on getting good with brisket, I like (need) this kind of information.

Bigmista · 09-05-2009, 03:02 PM

Happy to be of service!

BBQ Bandit · 09-05-2009, 03:03 PM

The only question I got is....

When are you coming out to the east coast?

Bigmista · 09-05-2009, 03:06 PM

After I hit the midwest.

barbefunkoramaque · 09-05-2009, 05:18 PM

Big Mista's experience is highly unscientific. Plus its conclusions are inaccurate.

This just in from Popdaddy who just called me on the bagphone.

"The Fat Down Method is so superior that the only way a proper comparison could be made with fat up is if the two briskets are in the EXACT same smoking apparatus yet in different counties. The Fat Up technique is so superior that any brisket next to it in the wrong position WITHIN 20 - 30 Miles will suck part of the life from the properly positioned one. This gives the false impression that they are equal. This was known for years as the "Stax Paralax Pardox," also known as the Philly Soul Syndrome."

Norcoredneck · 09-05-2009, 05:49 PM

Quote:

Originally Posted by barbefunkoramaque

Big Mista's experience is highly unscientific. Plus its conclusions are inaccurate.

This just in from Popdaddy who just called me on the bagphone.

"The Fat Down Method is no superior that the only way a proper comparison could be made with fat up is if the two briskets are in the EXACT same smoking apparatus yet in different counties. The Fat Up technique is so superior that any brisket next to it in the wrong position WITHIN 20 - 30 Miles will suck part of the life from the properly positioned one. This gives the false impression that they are equal. This was known for years as the "Stax Paralax Pardox," also known as the Philly Soul Syndrome."

Hitting the glue again?

barbefunkoramaque · 09-05-2009, 06:05 PM

Look, i just answer the phone and write what he tells me to write. If anyone else could hear him I'd glady give them the job.

leanza · 09-05-2009, 06:15 PM

More moisture/vapor retained in the Spice thus resulting in the brisket texture as described. More of a direct heat in UDS thus less moisture /vapor retained which kept the briskets texture as described. Is it not possible?

Bentley · 09-05-2009, 06:29 PM

Did you make money off of both?

MilitantSquatter · 09-05-2009, 06:36 PM

They both look great Mista..

proof that more often that not it's cook.. not the cooker.

Outstanding job.. time to raise your prices !!!

N8man · 09-05-2009, 08:02 PM

I could go for a slice or two off'n either, or both...Looks Fantastic, Mista!!!!

Bigmista · 09-05-2009, 11:19 PM

Thank you gentlemen!

Bigmista · 09-06-2009, 01:41 AM

Quote:

Originally Posted by Bentley

Did you make money off of both?

You know I did. You were there.

Bigmista · 09-06-2009, 08:53 AM

Quote:

Originally Posted by MilitantSquatter

They both look great Mista..

proof that more often that not it's cook.. not the cooker.

Outstanding job.. time to raise your prices !!!

Please talk to MrsMista about this!

09-05-2009, 02:45 PM	#1
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	The Brisket Chronicles - Part II I'm back again with another brisket test! This time it's UDS vs. Spicewine...the battle for brisket supremacy!! Ok I get a little dramatic at times. This is just a comparison to determine if the different smokers turn out different briskets. Let's start with the UDS. Just in case you have been living under a rock for the past 5 years, a UDS is an Ugly Drum Smoker made from a metal barrel. I cooked two briskets in the UDS with my normal rub and a minimal trim. I cooked them fat side down because in order to protect the briskets from the direct heat of the fire. The briskets cooked at 250 degrees or there about and were taken from the smoker when and ice pick went in with no resistance. They were then wrapped in plastic wrap and foil with some beef broth and rested for several hours. The briskets cooked in the Spicewine were given the exact same treatment. Here are the results: The UDS briskets had a more smokey flavor and the fat on the bottom of the slices were crisper and more flavorful. The side and the tip ends were overcooked and kind of crumbly but I had several customers tell me they liked the crispy bits. The Spicewine briskets were more juicy and had a meatier flavor. The slices held together better and they had a kind of "cush" texture when you bit them. Comments from customers were "it's like butter" and "it just melts in your mouth". Overall, I don't think that there was enough of a difference to make get rid of one and use the other exclusively because they both turned out darned good brisket. Now where is the white bread and jalapenos? __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

09-05-2009, 02:50 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Thanks for the information and continuing experiments Bigmista, since I am still working on getting good with brisket, I like (need) this kind of information. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

09-05-2009, 03:02 PM	#3
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Happy to be of service! __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

09-05-2009, 03:03 PM	#4
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	The only question I got is.... When are you coming out to the east coast? __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

09-05-2009, 03:06 PM	#5
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	After I hit the midwest. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

09-05-2009, 05:18 PM	#6
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	Big Mista's experience is highly unscientific. Plus its conclusions are inaccurate. This just in from Popdaddy who just called me on the bagphone. "The Fat Down Method is so superior that the only way a proper comparison could be made with fat up is if the two briskets are in the EXACT same smoking apparatus yet in different counties. The Fat Up technique is so superior that any brisket next to it in the wrong position WITHIN 20 - 30 Miles will suck part of the life from the properly positioned one. This gives the false impression that they are equal. This was known for years as the "Stax Paralax Pardox," also known as the Philly Soul Syndrome." __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent Last edited by barbefunkoramaque; 09-05-2009 at 06:03 PM..

09-05-2009, 06:05 PM	#8
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	Look, i just answer the phone and write what he tells me to write. If anyone else could hear him I'd glady give them the job. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

09-05-2009, 06:15 PM	#9
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California Downloads: 0 Uploads: 0	More moisture/vapor retained in the Spice thus resulting in the brisket texture as described. More of a direct heat in UDS thus less moisture /vapor retained which kept the briskets texture as described. Is it not possible? __________________ Tom

09-05-2009, 06:29 PM	#10
Bentley Babbling Farker Join Date: 03-14-07 Location: Eden After the Fall Downloads: 0 Uploads: 0	Did you make money off of both? __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

09-05-2009, 06:36 PM	#11
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	They both look great Mista.. proof that more often that not it's cook.. not the cooker. Outstanding job.. time to raise your prices !!! __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

09-05-2009, 08:02 PM	#12
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC Downloads: 0 Uploads: 0	I could go for a slice or two off'n either, or both...Looks Fantastic, Mista!!!! __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

09-05-2009, 11:19 PM	#13
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Thank you gentlemen! __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

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