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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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01-20-2013, 08:36 AM | #31 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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The FOUR AM Grind
So for the first time I bet in what seems like a decade, I wake up to check a damn brisket. I am out of my element. He says it should be ready at 4. He also says it serves me right for putting the thing on at 7 PM. Duh!!!! I am not a happy camper. |
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01-20-2013, 08:39 AM | #32 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Meat at Four A.M. Imma Scared... I have been poking fun at asshats every time they come in here saying "helppppppp, my brisket is ruined." Now I get that feeling.... must be in our genes. But is it ruined? Internals are not quite 155. Basically, I am feeling the panic for a second or two many people do when they start blindly poking around. Parts feel burned, tough, dry.... but are they? Knowing the brisket is only at 150 helps you. I wrapped it up with NO liquid, in paper then foil (just because I was worried about the paper burning because I do not have an isolator between my meat and my fire. I ramped the temp up to run between 230 and 250. Next check 4 hours. Last edited by Pitmaster T; 01-20-2013 at 09:41 AM.. |
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01-20-2013, 08:48 AM | #34 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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You'll be back to hot and fast before you know it
Sent from my Nexus using Tapatalk 2
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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01-20-2013, 08:55 AM | #35 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Here is the Brisket. Typically people rest it on the counter or in the cooler then slice. My process (which I got from Kreuz when it was Smittys - Blacks, Taylor Cafe.. all those big legendary brisket houses) rests the brisket for a long time. The fat in between those layers is filled with a bath of three things the meat fibers love to take a bath in, fat, collagen and moisture). A brisket can feel like it has lost all its moisture then pop back. |
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01-20-2013, 09:06 AM | #36 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
Well.... I have not tasted or even sliced it yet. Now in this video you hear me mention the "heat." My Rub combination is optimized for my purposes, which was full blown no wrap until its done and ready for resting. Because of the nature of the smoker (I have not added a diverter yet) I decided it would be best to wrap it. This keep the black pepper from transforming into that earthy flavor. So, it retained a lot of its heat. Not a bad thing just different. I probably will tweak the Tri rub blends for UDS. I can see me putting this same brisket on at 7 AM at 270, wrapping in paper at maybe noon, doing a rest/cook at 220 until 3, then 170 rest for serving at 5 or 6. But then again, the UDS is variable and not a pre-set job so you can do that. I really like my one inch pipes too. |
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01-20-2013, 09:10 AM | #37 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I'm tired just watching that painful process I hope you trip and hit your head in your weariness jar your brain and come back to your senses,,,, Nap time.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-20-2013, 09:30 AM | #38 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
I will next time dress the meat up at 8 to rest, probably fire the pit up at 10 and put on the meat after Two and a half men, (11:00) for a stable 230 cook, then wrap in the morning for my long rest at 170... in the pit of course. So far, my UDS cranks real well at 150 to 180 too. Must be the 1" pipes and couplings (essentially those TANDEM valves, black iron and elbows with U Bolts set me back around 95 alone. TWO inch inch hole with a refrigerator magnet would be fine too. Then there is the whole stoker thing too. Now for a Kale shake to prep for the day. |
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01-20-2013, 09:50 AM | #39 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Glad you enjoying the UDS I am still amazed at how well they cook. I call mine the Magic BBQ machine;
Meat goes in stiff and cold and comes out hot & wet & limp and all it has to do is just lie there for hrs. I fell guilty like I'm cheating every time I look at Beulah sitting there watching all cold with no meat in her box.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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Thanks from:---> |
01-20-2013, 10:03 AM | #40 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
Last edited by Pitmaster T; 01-20-2013 at 10:53 AM.. |
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01-20-2013, 10:07 AM | #41 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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Glad it worked out. My UDS is my favorite cooker, probably because I built it myself and it holds temps nicely. I'm thinking about naming it with a different acronym and selling them, of course mine won't be a UDS because, well, I said so!
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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01-20-2013, 10:15 AM | #42 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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i have two innovations myself, as well as the hook thing these things have had since the 1940s, that i'd like to market..... but i need purple powder coat and a local texas brotha to go in with me. none of those innovations are on this uds.
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01-20-2013, 10:51 AM | #43 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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nice cooker you got there D....
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01-20-2013, 11:13 AM | #44 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Brisket and UDS look really good!
BTW - Here is a link with some really good brisket cooking tips you may want to check out. http://www.bbq-brethren.com/forum/sh...d.php?t=109807
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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Thanks from:---> |
01-20-2013, 11:22 AM | #45 |
Knows what a fatty is.
Join Date: 05-23-12
Location: Long Island, NY
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UDS's are built for brisket, but I've spent a few nights babysitting the ball-valve. I think the Guru advice on this thread is legit... Can't wait to optimize the UDS, get a good nights sleep and wake up to some perfectly cooked brisket.
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--------------- Doug Eastern Beast BBQ Team - KCBS CBJ Backwoods Competitor Twin black UDS's Winco CO-301 Lang 84D |
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