|
|
|||||||
| 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. |
 |
|
|
Thread Tools |
08-09-2009, 08:33 AM
|
#1 |
|
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
|
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".
__________________
Thanks for noticing |
|
|
|
08-09-2009, 08:43 AM
|
#2 |
|
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
|
The short answer...
edit: see Bigmata's post below.
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD Last edited by BBQ Bandit; 08-09-2009 at 10:04 AM.. Reason: Humbly yield to BigMista... who does brisket for a living. |
|
|
|
|
08-09-2009, 09:00 AM
|
#3 |
|
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
|
__________________
Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
|
|
|
|
08-09-2009, 09:28 AM
|
#4 |
|
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
|
I never thought an answer to my question would include video. Bigmista, you rock!!!
__________________
Thanks for noticing |
|
|
|
|
08-09-2009, 09:52 AM
|
#5 | |
|
is Blowin Smoke!
  Join Date: 07-08-09
Location: Deer Park, Wa
|
Quote:
|
|
|
|
|
|
08-09-2009, 11:29 AM
|
#6 |
|
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
Set drum at 240ish, set brisket in and walk away! Done when probe slides in easy!
|
|
|
|
|
08-09-2009, 03:28 PM
|
#7 | |
|
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
|
Quote:
|
|
|
|
|
|
08-09-2009, 06:28 PM
|
#8 | |
|
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
Quote:
Some things just don't need to be funked up.
__________________
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 |
|
|
|
|
|
08-09-2009, 06:42 PM
|
#9 | |
|
Full Fledged Farker
Join Date: 08-03-09
Location: Highland, CA
Name/Nickname : Dave
|
Quote:
Thanks, Bigmista |
|
|
|
|
|
08-09-2009, 07:19 PM
|
#10 | |
|
is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
|
Quote:
|
|
|
|
|
|
08-09-2009, 08:05 PM
|
#11 |
|
Full Fledged Farker
Join Date: 08-14-06
Location: Rockwall, TX
|
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..
__________________
"Theres a girl in her bare feet asleep on the back seat and that trunk is full of Shiner Bock and Lone Star" REK |
|
|
|
|
08-09-2009, 08:06 PM
|
#12 |
|
Full Fledged Farker
Join Date: 08-14-06
Location: Rockwall, TX
|
Oh, I forgot and no foiling!!
__________________
"Theres a girl in her bare feet asleep on the back seat and that trunk is full of Shiner Bock and Lone Star" REK |
|
|
|
|
08-09-2009, 08:17 PM
|
#13 | |
|
somebody shut me the fark up.
  
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
Quote:
 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°.   
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
|
|
|
|
|
| Thanks from:---> |
|
08-09-2009, 10:13 PM
|
#14 |
|
Quintessential Chatty Farker
 
Join Date: 08-02-07
Location: Cozad, Nebraska
|
__________________
"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. |
|
|
|
|
08-09-2009, 11:52 PM
|
#15 |
|
Found some matches.
Join Date: 07-21-09
Location: Castle Rock, CO
|
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?
|
|
|
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Brisket and UDS (again) | RamHemiTX | Q-talk | 17 | 11-19-2011 07:55 PM |
| My first brisket on the UDS | Louisiana Smoker | Q-talk | 3 | 09-11-2010 08:11 PM |
| First Brisket in First UDS (2nd Brisket Ever) w/ pr0n | joeysmac | Q-talk | 10 | 08-07-2010 07:04 PM |
| UDS Brisket PRON (my 1st brisket...done) | KSims1868 | Q-talk | 16 | 05-10-2010 08:43 AM |
| First Brisket on the New UDS | jlough69 | Q-talk | 13 | 08-03-2009 06:20 PM |
| Thread Tools | |
|
|
