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Old 09-11-2010, 10:33 AM   #1
Louisiana Smoker
Full Fledged Farker
Join Date: 06-05-10
Location: Pineville LA
Default My first brisket on the UDS

Last week I completed my UDS and attempted to smoke some beef ribs. They came out a tad crunchy. Some might even call them crispy. I could not get the temp down below 300 and after the drum cooled off I found the air leak(s) and I am ready to tackle it again.
1. I made a paste and a rub. Figured 4 hours will be long enough to work it in or should it go longer?
2. Smoke it in a pan or on the grill? Thinking that the pan will hold the juices and do a little self basting
3. Cooking it in a pan should it be fat up or fat down?
4. Optimal cooking temp should 250ish?

Thanks in advance
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Old 09-11-2010, 10:36 AM   #2
is one Smokin' Farker
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Join Date: 05-05-09
Location: Robbinsdale, MN

I've never cooke a brisket in a pan, but I've also only done them off-set, not drum style.

If it were me, I would put the brisket on the grill, with the pan below that, fat side down at 250ish until it hit about 190-195 IT, and had the "magic feel"
Originallly posted by BigButzBBQ
If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!
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Old 09-11-2010, 07:37 PM   #3
Louisiana Smoker
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Join Date: 06-05-10
Location: Pineville LA

Thanks, I went ahead and cooked it in the pan. Nothing ventured nothing gained. Put it on at 4 and 3 1/2 hours later its at 139.
Do I need to apply a mop? I am afraid of the temperatures spiking if the lid is raised. Anyone have advice?
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Old 09-11-2010, 08:11 PM   #4
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Join Date: 10-25-09
Location: Ridgefield WA

My first and only brisket I've done in my uds was the first tiny step. It was a 6.5# flat, choice from costco. Very basic cook. Rubbed with ground pepper, fat side down, no turnie over.. no foil..., no lift lid. It had a great smoke ring, great bark and the flavor was out standing.......but it was a little dry. Next time? This is what makes it fun!
Good morning, Miss Ratched
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