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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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Thread Tools |
08-09-2009, 08:33 AM
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#1 |
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is one Smokin' Farker
Join Date: 07-29-09
Location: Beechgrove, Tn. 37018
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UDS Brisket How-to?
What is the consensus on brisket on the uds? Mop or don't mop? Flip or don't flip? Smoker temp 220 or 240? Done at 180 or 195? When in doubt consult the experienced, not the "experts".
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Thanks for noticing |
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08-09-2009, 08:43 AM
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#2 |
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Babbling Farker
  
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
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The short answer...
edit: see Bigmata's post below.
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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 Last edited by BBQ Bandit; 08-09-2009 at 10:04 AM.. Reason: Humbly yield to BigMista... who does brisket for a living. |
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08-09-2009, 09:00 AM
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#3 |
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somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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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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08-09-2009, 09:28 AM
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#4 |
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is one Smokin' Farker
Join Date: 07-29-09
Location: Beechgrove, Tn. 37018
Downloads: 0
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I never thought an answer to my question would include video. Bigmista, you rock!!!
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Thanks for noticing |
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08-09-2009, 09:52 AM
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#5 | |
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is Blowin Smoke!
  
Join Date: 07-08-09
Location: Deer Park, Wa
Downloads: 4
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Quote:
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08-09-2009, 11:29 AM
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#6 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Set drum at 240ish, set brisket in and walk away! Done when probe slides in easy!
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08-09-2009, 03:28 PM
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#7 | |
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somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Quote:
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08-09-2009, 06:28 PM
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#8 | |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
Some things just don't need to be funked up.
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Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com |
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08-09-2009, 06:42 PM
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#9 | |
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Full Fledged Farker
Join Date: 08-03-09
Location: Highland, CA
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Quote:
Thanks, Bigmista |
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08-09-2009, 07:19 PM
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#10 | |
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is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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Quote:
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Lang 36 custom, Backwoods Patio, Horizon Patriot, UDS by Norco, Spirit E-310 |
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08-09-2009, 08:05 PM
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#11 |
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Full Fledged Farker
Join Date: 08-14-06
Location: Rockwall, TX
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I am no T.V. star like Mista, so his advice may be the way to go, but when it comes to brisket I keep it simple...salt and pepper for rub low and slow for heat with fat cap up, I also use a water pan in my drum..
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"Theres a girl in her bare feet asleep on the back seat and that trunk is full of Shiner Bock and Lone Star" REK |
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08-09-2009, 08:06 PM
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#12 |
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Full Fledged Farker
Join Date: 08-14-06
Location: Rockwall, TX
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Oh, I forgot and no foiling!!
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"Theres a girl in her bare feet asleep on the back seat and that trunk is full of Shiner Bock and Lone Star" REK |
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08-09-2009, 08:17 PM
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#13 | |
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Quintessential Chatty Farker
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
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Quote:
 Mop if you feel like it. An easy approach is to let the cooker settle in on the temp. I'm a flipper, when it looks or sounds like it needs to be flipped. Start checking for tenderness somewheres above 188°.   
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~thirdeye~ KCBS - CBJ Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery
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08-09-2009, 10:13 PM
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#14 |
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Quintessential Chatty Farker
 
Join Date: 08-02-07
Location: Cozad, NE USA
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart. |
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08-09-2009, 11:52 PM
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#15 |
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Found some matches.
Join Date: 07-21-09
Location: Castle Rock, CO
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Just got done smoking first brisket. Came out good (see pic), but also a little dry. Cooked at 250-275 and used a water bath. Think the cause was too many pokes w/ the thermo?
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