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Unread 08-09-2009, 08:33 AM   #1
Captain Dave
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Default 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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Unread 08-09-2009, 08:43 AM   #2
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The short answer...

edit: see Bigmata's post below.
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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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Unread 08-09-2009, 09:00 AM   #3
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Some people use this as a reference.

http://blip.tv/file/502634/
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Unread 08-09-2009, 09:28 AM   #4
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I never thought an answer to my question would include video. Bigmista, you rock!!!
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Unread 08-09-2009, 09:52 AM   #5
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Quote:
Originally Posted by Bigmista View Post
Some people use this as a reference.

http://blip.tv/file/502634/
nice video
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Unread 08-09-2009, 11:29 AM   #6
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Set drum at 240ish, set brisket in and walk away! Done when probe slides in easy!
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Unread 08-09-2009, 03:28 PM   #7
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Quote:
Originally Posted by Bbq Bubba View Post
Set drum at 240ish, set brisket in and walk away! Done when probe slides in easy!
Thats no way to Funk it up.
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Unread 08-09-2009, 06:28 PM   #8
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Quote:
Originally Posted by Norcoredneck View Post
Thats no way to Funk it up.

Some things just don't need to be funked up.
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Unread 08-09-2009, 06:42 PM   #9
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Quote:
Originally Posted by Bigmista View Post
Some people use this as a reference.

http://blip.tv/file/502634/
AWESOME VIDS!

Thanks, Bigmista
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Unread 08-09-2009, 07:19 PM   #10
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Quote:
Originally Posted by Bbq Bubba View Post
Set drum at 240ish, set brisket in and walk away! Done when probe slides in easy!
hmm and no foiling?
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Unread 08-09-2009, 08:05 PM   #11
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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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Unread 08-09-2009, 08:06 PM   #12
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Oh, I forgot and no foiling!!
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Unread 08-09-2009, 08:17 PM   #13
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Quote:
Originally Posted by Captain Dave View Post
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".

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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Unread 08-09-2009, 10:13 PM   #14
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Mista isn't the only one in the UDS/Brisket Vid biz.

Wyatt's Video
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Unread 08-09-2009, 11:52 PM   #15
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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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