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Unread 06-12-2013, 06:57 PM   #1
themcfarland
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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..

Dave
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Unread 06-12-2013, 07:04 PM   #2
jmoney7269
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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.
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Unread 06-12-2013, 07:36 PM   #3
Bludawg
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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
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Unread 06-12-2013, 09:45 PM   #4
martyleach
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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!
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Unread 06-13-2013, 07:36 AM   #5
themcfarland
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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..
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