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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-19-2013, 10:21 PM | #1 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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PitPopmaster T Need Help with UDS Brisket LOw and Slow
I finished my first UDS (actually my third but the other tow were sold before I ever used them) and have a tri level treated 11 pounder on since 7. I have been setting the ring at around 200.... so...... what can I expect if I set this puppy to smoke at under 220 until 7 in the am.... too long? I am sure there will be a fade at 5 PM to maybe around 180....
thoughts?
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01-19-2013, 10:28 PM | #2 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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think its gonna be done sooner.. you get radiant heat from a uds and things cook faster. An 11 lber may be done before 12 hours.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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01-19-2013, 10:29 PM | #3 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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That's why you should get a PBC. It has predetermined intake vent so it runs at a steady pace, like a robot. Takes the human element out of it.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers Last edited by Smoothsmoke; 01-19-2013 at 11:01 PM.. |
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01-19-2013, 10:29 PM | #4 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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UDS+BBQ guru = cooking @ any temp you want and not settling for what temp the pit cruises at. I thought you were a Hott and fast guy? What's with this low and slow stuff?
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01-19-2013, 10:34 PM | #8 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Yeah... although I am using the stoker to monitor... I have not got the coupling ready for my fan.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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01-19-2013, 10:40 PM | #9 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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if you wanted to sleep, what are you doing putting a brisket in at 7PM? You're in for the long haul brudda. My bet is around 4AM.
__________________
Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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01-19-2013, 10:44 PM | #10 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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Nothing will stop this man from cooking!
Sent from my Nexus using Tapatalk 2
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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01-19-2013, 10:45 PM | #11 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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sonofabitch... I thought I would learn again why low and slow was silly AFTER I cooked it not before I went to bed. Grrrr. At Least I can Sleep until 3-4.
__________________
I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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01-19-2013, 10:46 PM | #12 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Ramp it it up to 300 and let 'er rip Mo heat Mo Betta Mo sleep
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-19-2013, 10:50 PM | #13 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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naaa Bludawg... the stroke has made me reconsider Hot and Fast. Its too hot and too fast... as well as stupid. MY UDS is gliding at 208... and don't give me back my own words about that "nothing happens under 213" BS, either.
I made a firebasket that will smoke this UDS for 19 hours at 230..... so...... I need to find something big enough to utilize that capability I guess.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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01-19-2013, 10:52 PM | #14 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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My boys are finally getting into BBQ and cooking. Little Joey is the cook though I bet.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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01-19-2013, 10:53 PM | #15 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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take notice of what brethren name I make the boys repeat
I like how I am wearing sanitary gloves then taste the shizzle sauce and drop the spoon back in the dish. niiiice
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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