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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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09-11-2010, 10:33 AM | #1 |
Full Fledged Farker
Join Date: 06-05-10
Location: Pineville LA
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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.
Questions 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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09-11-2010, 10:36 AM | #2 |
is one Smokin' Farker
Join Date: 05-05-09
Location: Robbinsdale, MN
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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"
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John 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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09-11-2010, 07:37 PM | #3 |
Full Fledged Farker
Join Date: 06-05-10
Location: Pineville LA
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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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09-11-2010, 08:11 PM | #4 |
Full Fledged Farker
Join Date: 10-25-09
Location: Ridgefield WA
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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!
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