UDS Brisket and water pan questions (pron)

Tricky · 05-14-2011, 03:47 PM

Trying my first hot-and-fast brisket today. I have a flimsy pizza pan diffuser over my charcoal basket, but have wanted to add a water pan in line above the coal basket and below the meat. Since I haven't gotten around to doing that yet, what about the side-by-side method:

Seems like its really helping to keep things moist inside the UDS (although I spilled a little into the charcoal when I put it into the drum). But I had enough coal burning, and she's holding steady around 340 - hope things work out.

Thoughts on this kind of water pan setup? Pros and cons?

Tricky · 05-14-2011, 03:51 PM

Not sure why my pics won't post - I've done it before . . .

Bbq Bubba · 05-14-2011, 05:32 PM

The last thing you want in a drum smoker is more moisture.

Tricky · 05-14-2011, 05:42 PM

Then why do WSMs have a water pan? Aren't drum smokers and WSMs (and other upright smokers) built on the same principle?

HeSmellsLikeSmoke · 05-14-2011, 05:53 PM

The WSM water pan is primarily a heat sink. There is plenty of moisture in large pieces of meat like brisket and butts. I use sand in my WSM water pan.

Rich Parker · 05-14-2011, 05:54 PM

Quote:

Originally Posted by Tricky

Then why do WSMs have a water pan? Aren't drum smokers and WSMs (and other upright smokers) built on the same principle?

Most people fill their WSM water pan with a terracotta pot base, sand, or fire bricks because the meat in its self has enough moisture but if you want more go for it.

el_matt · 05-14-2011, 10:50 PM

Picture didn't load.

It won't hurt to have the pan next to the meat. I used to use a water pan in my NBBD. For a long time I'd add "flavors" to the water, thinking that the steam would add "flavor" to the meat, it didn't. It did, however, help keep the temps stable.

I realize that a NBBD is different than a UDS(I have both), but the concept is the same.

Matt

Boshizzle · 05-14-2011, 10:55 PM

You have to use the .jpg link to make it work. I've never needed a water pan in my UDS, BTW.

Meat Burner · 05-15-2011, 01:25 AM

A UDS with a water pan is no longer a UDS, IMHO. If that is the flavor/cook technique you want, get a WSM. The taste from a simple UDS is from the drippings hitting the fire and creating that campfire flavor. If you don't like that flavor, build something else that is not called a UDS. I will set back and wait for all the hate mail. LOL

Tricky · 05-15-2011, 03:08 AM

Hot and Fast turned out to yield tasty brisket in 5 1/2 hours. I foiled at about 4 1/2 hours to push through the stall because I had limited time to finish my cook. I pulled it off the UDS when the flat read 200 and rested in the foil for another 45 minutes.

The flat sliced nicely with a nice smoke ring. The point wasn't quite as tender as it is when I do it low and slow (or it might be that I usually don't cook to a temperature, but until I can slide the probe in like buttah), but the flavor was great and the time difference in the two methods might make me think about becoming a hot and fast convert.

gazza · 05-15-2011, 05:29 AM

looks good

05-14-2011, 03:47 PM	#1
Tricky is one Smokin' Farker Join Date: 12-06-10 Location: Ventura County, CA	UDS Brisket and water pan questions (pron) Trying my first hot-and-fast brisket today. I have a flimsy pizza pan diffuser over my charcoal basket, but have wanted to add a water pan in line above the coal basket and below the meat. Since I haven't gotten around to doing that yet, what about the side-by-side method: Seems like its really helping to keep things moist inside the UDS (although I spilled a little into the charcoal when I put it into the drum). But I had enough coal burning, and she's holding steady around 340 - hope things work out. Thoughts on this kind of water pan setup? Pros and cons? __________________ Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen

05-14-2011, 03:51 PM	#2
Tricky is one Smokin' Farker Join Date: 12-06-10 Location: Ventura County, CA	Not sure why my pics won't post - I've done it before . . . __________________ Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen

05-14-2011, 05:32 PM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	The last thing you want in a drum smoker is more moisture. __________________ 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

05-14-2011, 05:42 PM	#4
Tricky is one Smokin' Farker Join Date: 12-06-10 Location: Ventura County, CA	Then why do WSMs have a water pan? Aren't drum smokers and WSMs (and other upright smokers) built on the same principle? __________________ Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen

05-14-2011, 05:53 PM	#5
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	The WSM water pan is primarily a heat sink. There is plenty of moisture in large pieces of meat like brisket and butts. I use sand in my WSM water pan. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

05-14-2011, 10:50 PM	#7
el_matt Babbling Farker Join Date: 12-08-09 Location: Turlock, California	Picture didn't load. It won't hurt to have the pan next to the meat. I used to use a water pan in my NBBD. For a long time I'd add "flavors" to the water, thinking that the steam would add "flavor" to the meat, it didn't. It did, however, help keep the temps stable. I realize that a NBBD is different than a UDS(I have both), but the concept is the same. Matt

05-14-2011, 10:55 PM	#8
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	You have to use the .jpg link to make it work. I've never needed a water pan in my UDS, BTW. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

05-15-2011, 01:25 AM	#9
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	A UDS with a water pan is no longer a UDS, IMHO. If that is the flavor/cook technique you want, get a WSM. The taste from a simple UDS is from the drippings hitting the fire and creating that campfire flavor. If you don't like that flavor, build something else that is not called a UDS. I will set back and wait for all the hate mail. LOL __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

05-15-2011, 03:08 AM	#10
Tricky is one Smokin' Farker Join Date: 12-06-10 Location: Ventura County, CA	The results Hot and Fast turned out to yield tasty brisket in 5 1/2 hours. I foiled at about 4 1/2 hours to push through the stall because I had limited time to finish my cook. I pulled it off the UDS when the flat read 200 and rested in the foil for another 45 minutes. The flat sliced nicely with a nice smoke ring. The point wasn't quite as tender as it is when I do it low and slow (or it might be that I usually don't cook to a temperature, but until I can slide the probe in like buttah), but the flavor was great and the time difference in the two methods might make me think about becoming a hot and fast convert. __________________ Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen

05-15-2011, 05:29 AM	#11
gazza Is lookin for wood to cook with. Join Date: 10-22-10 Location: Toowoomba, Australia	looks good

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