Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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
Old 06-12-2013, 07:57 PM   #1
Got rid of the matchlight.
Join Date: 06-26-12
Location: Baton Rouge, La.
Default just assembled a UDS, what temps

So, With expanded metal fire basket, one inch from bottom of barrel and 15 lbs of coal for the first fire and temp test. I first got the top layer going and put a dome lid on it and after getting the fire going for 15 min or so, I placed the lid with the vent open and it ran 350-365 for an hr and this was with 3 -1/2 inch intakes.. and 4- 1/4 inch intakes

After getting bored I placed the flat lid on and closed the 1/4 inch intakes and one 1/2 intake leaving 2 -1/2 inch intakes open.. I am seeing 265 to 275 for an hour or so..

Now, I know its covered somewhere but my being a lurker and just rare one at that, I am not familiar enough to find where you guys say I need to run beef brisket and for how long.

any advice?
Thanks in advance..

themcfarland is offline   Reply With Quote

Old 06-12-2013, 08:04 PM   #2
jmoney7269's Avatar
Join Date: 02-07-11
Location: brenham, texas

There is no certain set time that brisket is done. I had some stubborn briskets at a comp this weekend. one tendered up @207 and one that didn't tender up till 213 internal. It's all by feel to cook a brisket perfect alot if us like 275-300 on drums.
jmoney7269 is offline   Reply With Quote

1 members found this post helpful.
Old 06-12-2013, 08:36 PM   #3
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

300 for 4 hrs Fat cp down
wrap in butcher back on Fat Cap up
1-2 hrs it will go probe tender in the thickest part of the flat
remove from pit allow to rest on the counter for 2 hrs or until the Internal temp drops into the 150's
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote

2 members found this post helpful.
Old 06-12-2013, 10:45 PM   #4
Quintessential Chatty Farker

martyleach's Avatar
Join Date: 12-18-10
Location: Pleasanton, Ca

Your choice. Traditionally low temps, like 225. Nowadays people cook them from 250 up to 300 or so. My preference is about 260. Get to know your UDS a bit through several cooks before you commit big money on an 18lb brisket packer. Have fun!
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe, UDS, Wood fired pizza oven, UUNI

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
martyleach is offline   Reply With Quote

Old 06-13-2013, 08:36 AM   #5
Got rid of the matchlight.
Join Date: 06-26-12
Location: Baton Rouge, La.

Great advice, thanks guys..
Well, checked it all night, and it held easily at 305*. now for 13.5 hours but coming down now to 275*
I can throttle it down SOME but it likes 285* to 315* range with flat lid.. higher with dome.

Its odd that the small hole in the barrel changes temps that much..
It will change some I think when I add a pan and grates, and meat but Thank you for the advice and the forum..
themcfarland is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 10:05 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts