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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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06-21-2009, 12:13 PM
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#1 |
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On the road to being a farker
Join Date: 09-22-08
Location: Paducah KY
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1st brisket attempt on UDS
Cooking my 1st brisket today and its my 1st cook on my UDS. maybe I should have practiced a little more first
 . Anyway i got it on ok and got temps adjusted. when it got to 160 took off to foil. TEMP SPIKE!!! now i have to close all of the intakes to drop them back down to below 300. GRRR. Im am excited toget the first one dont but i hope it has enough time to render. I put it on at 7AM now its already 184 internal at noon. We shall see i guess. i try to get finished pics laterTuck |
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06-21-2009, 12:15 PM
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#2 |
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On the road to being a farker
Join Date: 06-06-06
Location: Haslet, TX
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It will be fine, you know what they say about no pictures.!!!
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UDS, Weber 22.5, Charbroil gasser |
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06-21-2009, 06:01 PM
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#3 | |
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Got Wood.
Join Date: 05-25-09
Location: Fayetteville, AR
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Quote:
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06-21-2009, 06:09 PM
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#4 |
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Quintessential Chatty Farker
 
Join Date: 08-02-07
Location: Cozad, Nebraska
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Make sure that lid stays on the drum all the time!!
I always bring a pan with me when I'm doing something to the meat. Remove lid. Take meat from smoker to pan. Replace lid. Mop meat. remove lid. Place meat back on smoker. Replace lid. Trust me, I've learned the hard way too.
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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. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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06-21-2009, 07:21 PM
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#5 |
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On the road to being a farker
Join Date: 09-22-08
Location: Paducah KY
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Good idea TX. and it DID happen because i actually have a few pics to prove it!! and not bad for my first one. my oldest son acts as if we don't ever feed him.
Tuck |
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06-21-2009, 07:27 PM
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#6 |
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somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Nice smoke ring anf them boys look like they like it.
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD  Paddlin Pigs BBQ Ty |
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06-21-2009, 09:33 PM
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#7 |
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On the road to being a farker
Join Date: 09-22-08
Location: Paducah KY
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yeah they did. all the neighbors got to eat samples also
Tuck |
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06-21-2009, 09:41 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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Love drum briskys!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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06-22-2009, 01:23 AM
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#9 |
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Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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Nice looking brisket, my 1st I cut all the fat cap off, ops!
Is your Uds on blocks because you had it on wood and burnt a ring in it? |
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06-22-2009, 11:47 AM
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#10 |
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On the road to being a farker
Join Date: 09-22-08
Location: Paducah KY
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nah that piece of wood was burnt when i got a little wild with the weedburner when i was making the drum. its on blocks because i havent decided where to put it yet
Tuck |
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