Well here i go again

DevineSwine · 02-08-2013, 12:08 AM

Its time for my second packer on the UDS. I will be covering the cook starting Sat morning. Its 18 lbs before trimming and i will inject with beef base and AuJu i will rub it with garlic powder salt pepper and onion powder. I am torn right now as to hot n fast or slow n low.

JohnHB · 02-08-2013, 12:41 AM

Looking forward to photos & progress.
John

BigBellyBBQ · 02-08-2013, 12:48 AM

if this is just your second, start out where you have a cushion and think about the slower method...However this being so big at 18 pounds you might want to start out low and start cranking up towards the higher temps...allow the heat to soak in and then the higher heat will set your bark...good luck..take some notes tracking at grate temp vrs meat temp vrs time...watch your plateau around 170* this is where tracking will hep you understand...and remember when its done its done ...my first packer 15 pounder...cooked for 18 hours and that was extremly good brisket..and I learned then that it will tell you when to take off...it will drive you nuts sometimes when they do not feel tender...
also of note, I am not one to keep looking at it, keep the door shut and watch the meat temps on a remote. Slower cooks will yeild less shrikage, nicer color, beter texture..The fast cooks I feel have better flavor, so you have to find a happy middle ground..

Ron_L · 02-08-2013, 06:54 AM

Is there a temp where your UDS likes to run? Most cookers seem to have a sweet spot where they run best. Whatever that is that is the temp that I would cook at since you'll get a better burn. My preference is 250 - 270, but if that means fighting the pit then it's not worth it.

BigBellyBBQ · 02-08-2013, 12:25 PM

[QUOTE=Ron_L;2359009]Is there a temp where your UDS likes to run? Most cookers seem to have a sweet spot where they run best. Whatever that is that is the temp that I would cook at since you'll get a better burn. My preference is 250 - 270, but if that means fighting the pit then it's not worth it.
[/QUOTE great point on fighting the pit...to add to this further, once you find the temp that the pit runs the easiest know what each grate is doing..

DevineSwine · 02-08-2013, 10:19 PM

Thanks for the info fellas i will use to my benefit for sure. My uds likes 275-290 with no fuss and ive just got a Mav732 so i am pretty stoked to cook without lookin this time around. Turns out i have to cook Sun due to a change in my work schedule.

BobM · 02-08-2013, 10:43 PM

I did my last brisket H&F
http://www.bbq-brethren.com/forum/sh...97#post2096497
The next one I'm going to do will be low and slow.

landarc · 02-08-2013, 11:22 PM

Hit all the temps, I like a variety of temps when I cook, I love the challenge

Midnight Smoke · 02-08-2013, 11:25 PM

Quote:

Originally Posted by landarc

Hit all the temps, I like a variety of temps when I cook, I love the challenge

That could be interpreted as the time between adult beverages.

landarc · 02-08-2013, 11:33 PM

It might be that, or when I am cooking while working

DevineSwine · 02-09-2013, 12:42 AM

hey that makes me think what do you guys when your cookin? I usually find something that will take the time of what iam cooking.

DevineSwine · 02-10-2013, 06:25 AM

So nice and early this morning in Michigan some lunatic started a charcoal chimney to put his on

Pics are backwards sorry. This is the first cook ive done with my Mav732 and ive gotta say i am an idiot for not doing it sooner. A cook without one of these is like a framer without a air nailer

.

02-08-2013, 12:08 AM	#1
DevineSwine Full Fledged Farker Join Date: 01-09-11 Location: Grosse Pointe Woods MI Downloads: 0 Uploads: 0	Well here i go again Its time for my second packer on the UDS. I will be covering the cook starting Sat morning. Its 18 lbs before trimming and i will inject with beef base and AuJu i will rub it with garlic powder salt pepper and onion powder. I am torn right now as to hot n fast or slow n low.

02-08-2013, 12:41 AM	#2
JohnHB Full Fledged Farker Join Date: 12-14-12 Location: Sydney NSW Downloads: 0 Uploads: 0	Looking forward to photos & progress. John __________________ When you stop horsing around it is time to fire up the BBQ & Smoker

02-08-2013, 12:48 AM	#3
BigBellyBBQ is one Smokin' Farker Join Date: 11-15-08 Location: Lake View, New York Downloads: 1 Uploads: 0	if this is just your second, start out where you have a cushion and think about the slower method...However this being so big at 18 pounds you might want to start out low and start cranking up towards the higher temps...allow the heat to soak in and then the higher heat will set your bark...good luck..take some notes tracking at grate temp vrs meat temp vrs time...watch your plateau around 170* this is where tracking will hep you understand...and remember when its done its done ...my first packer 15 pounder...cooked for 18 hours and that was extremly good brisket..and I learned then that it will tell you when to take off...it will drive you nuts sometimes when they do not feel tender... also of note, I am not one to keep looking at it, keep the door shut and watch the meat temps on a remote. Slower cooks will yeild less shrikage, nicer color, beter texture..The fast cooks I feel have better flavor, so you have to find a happy middle ground.. __________________ TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes.. Last edited by BigBellyBBQ; 02-08-2013 at 01:07 AM..

02-08-2013, 06:54 AM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Is there a temp where your UDS likes to run? Most cookers seem to have a sweet spot where they run best. Whatever that is that is the temp that I would cook at since you'll get a better burn. My preference is 250 - 270, but if that means fighting the pit then it's not worth it. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

02-08-2013, 12:25 PM	#5
BigBellyBBQ is one Smokin' Farker Join Date: 11-15-08 Location: Lake View, New York Downloads: 1 Uploads: 0	[QUOTE=Ron_L;2359009]Is there a temp where your UDS likes to run? Most cookers seem to have a sweet spot where they run best. Whatever that is that is the temp that I would cook at since you'll get a better burn. My preference is 250 - 270, but if that means fighting the pit then it's not worth it. [/QUOTE great point on fighting the pit...to add to this further, once you find the temp that the pit runs the easiest know what each grate is doing.. __________________ TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..

02-08-2013, 10:19 PM	#6
DevineSwine Full Fledged Farker Join Date: 01-09-11 Location: Grosse Pointe Woods MI Downloads: 0 Uploads: 0	Thanks for the info fellas i will use to my benefit for sure. My uds likes 275-290 with no fuss and ive just got a Mav732 so i am pretty stoked to cook without lookin this time around. Turns out i have to cook Sun due to a change in my work schedule.

02-08-2013, 10:43 PM	#7
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	I did my last brisket H&F http://www.bbq-brethren.com/forum/sh...97#post2096497 The next one I'm going to do will be low and slow. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

02-08-2013, 11:22 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Hit all the temps, I like a variety of temps when I cook, I love the challenge __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-08-2013, 11:33 PM	#10
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	It might be that, or when I am cooking while working __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-09-2013, 12:42 AM	#11
DevineSwine Full Fledged Farker Join Date: 01-09-11 Location: Grosse Pointe Woods MI Downloads: 0 Uploads: 0	hey that makes me think what do you guys when your cookin? I usually find something that will take the time of what iam cooking.

02-10-2013, 06:25 AM	#12
DevineSwine Full Fledged Farker Join Date: 01-09-11 Location: Grosse Pointe Woods MI Downloads: 0 Uploads: 0	So nice and early this morning in Michigan some lunatic started a charcoal chimney to put his on Pics are backwards sorry. This is the first cook ive done with my Mav732 and ive gotta say i am an idiot for not doing it sooner. A cook without one of these is like a framer without a air nailer.