Brisket Cook: Dilemma and Your Thoughts

SmokinJohn

SmokinJohn

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I have a UDS that will stay fired up for at least 17 hours at 225-245.

I have a 15lb UDSA Prime brisket in my refrigerator.

Low and Slow will take about 20-22 hours, which is longer than I have run the UDS.

I can fuel up my "Old Leaky" to finish the last 3-6 hours OR I can try a mid-cook basket swap (difficult since I don't have a second basket) OR I can go H&F.

If I go H&F, what temp and how long?

OR should I go low and slow?

Thank you in advance for your support.
 
Next brisket I do will be hot and fast. Plan to set it between 300-330 and let it roll till it's tender. I will probably use a defuser too, usually I don't. I vote for hot and fast!!!
 
Run 300* ish for 4-5 hours, wrap in butcher paper for another hr then start probing on the hr for next 2 hrs then every 30 minutes, when probes tender let it rest 1.5-2 hrs, slice n enjoy. oughta take 6-8 hrs cook time plus rest. :grin:
 
If you cook it at 245F, it will not take 20 hours, at least, I have never had one that took that long. That being said, I prefer to cook around 275F and it gets done just fine in under 10 hours.
 
Jayblefty said:
Next brisket I do will be hot and fast. Plan to set it between 300-330 and let it roll till it's tender. I will probably use a defuser too, usually I don't. I vote for hot and fast!!!
Click to expand...

+1 for the above. I use a diffuser on mine and would not go back to smoking a brisket without one.

Another option would be to go low and slow and after the stall, wrap in foil and finish in the oven at about 275 or so. By the end of the stall, the brisket will have absorbed all the smoke it is going to effectively. Turn it over fat cap up when you wrap and put it in the oven. Then probe as usual through the foil untill it probes like "buttah". I have done several like that and they all wound up great.

Blessings,
Omar
 
I did a bludawg brisket this weekend. 300 deg, cooked on UDS, KBB and Oak chunks, 14 lb brisket, cooked for 4 hours, wrapped, cooked another 2 hours. Probed clean and like butter. Let rest for 2 hours in foil inside an insulated blanket. start cutting into that puppy when it gets down to about 160.
 
retired trucker said:
+1 for the above. I use a diffuser on mine and would not go back to smoking a brisket without one.

Another option would be to go low and slow and after the stall, wrap in foil and finish in the oven at about 275 or so. By the end of the stall, the brisket will have absorbed all the smoke it is going to effectively. Turn it over fat cap up when you wrap and put it in the oven. Then probe as usual through the foil untill it probes like "buttah". I have done several like that and they all wound up great.

Blessings,
Omar
Click to expand...


People don't like to hear "put it in the oven" because it dosen't sound verry bbqish but after it's wrapped all you need is a heat source. No smokre will ever penatrate reynolds foil so you might as well make it a little easier on yourself and put it in the oven. The only thing is people might start licking your stove!!!
 
I would run 275-325 for as long as you can in the UDS (wrap during the stall) and then (if necessary) finish in the oven.
 
SmokinJohn said:
I have a UDS that will stay fired up for at least 17 hours at 225-245.

I have a 15lb UDSA Prime brisket in my refrigerator.

Low and Slow will take about 20-22 hours, which is longer than I have run the UDS.

I can fuel up my "Old Leaky" to finish the last 3-6 hours OR I can try a mid-cook basket swap (difficult since I don't have a second basket) OR I can go H&F.

If I go H&F, what temp and how long?

OR should I go low and slow?

Thank you in advance for your support.
Click to expand...

BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it will be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.


*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
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This one I did last weekend was in your temp range on a UDS. Panned til 160, foiled til probe tender, rested (wrapped in a cooler) just over 1 hour before slicing. 12 hours total, and it could have probably have been "done" sooner, just being picky.

http://www.bbq-brethren.com/forum/showthread.php?t=172175

This is the best one I have done to date.
 
What others said. But as far as only having one basket and needing to add coals, just use your chimney to light another batch or two and add them to your basket. Pulling the grate and meat out for a minute to access the basket won't kill ya.
 
retired trucker said:
+1 for the above. I use a diffuser on mine and would not go back to smoking a brisket without one.

Another option would be to go low and slow and after the stall, wrap in foil and finish in the oven at about 275 or so. By the end of the stall, the brisket will have absorbed all the smoke it is going to effectively. Turn it over fat cap up when you wrap and put it in the oven. Then probe as usual through the foil untill it probes like "buttah". I have done several like that and they all wound up great.

Blessings,
Omar
Click to expand...
Just now getting started on learning my UDS (Big Poppa kit).
What is the benefit of the diffuser?
I cooked my first brisket (about 13lbs untrimmed) on it this weekend without a diffuser, or water pan.
Went around 275-325 for about 8 hours or so, fat cap down the whole way. Never wrapped either.:

2zfn.jpg


It was pretty good, but I figure if it can always be better :mrgreen:

Carl
 
CarlBQ said:
Just now getting started on learning my UDS (Big Poppa kit).
What is the benefit of the diffuser?
I cooked my first brisket (about 13lbs untrimmed) on it this weekend without a diffuser, or water pan.
Went around 275-325 for about 8 hours or so, fat cap down the whole way. Never wrapped either.:

2zfn.jpg


It was pretty good, but I figure if it can always be better :mrgreen:

Carl
Click to expand...
I would't change a thing that looks amazing.
 
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