The BBQ BRETHREN FORUMS.  



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

Notices

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.


Reply
 
Thread Tools
Old 08-26-2013, 07:33 PM   #1
savageford
is one Smokin' Farker
 
Join Date: 02-24-13
Location: Westfield, MA
Default Whole Brisket & Boston Butt on UDS Question

Hello all,

Set up: UDS with a Weber kettle lid, and adjustable positions for multiple grates.

The Plan: Kingsford competition, apple wood, start around 11, cook at 275-300, eat around 6 or 7 no rush.

Questions: Placement of meats? One rack or two? Timing?

I have cooked both but never at the same time.

Comments and suggestions please.

Thank you
savageford is offline   Reply With Quote


Old 08-26-2013, 08:26 PM   #2
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I normally use one rack for a butt and brisket, if they fit easily, with air flow around them both. If there is any crowding, then brisket on bottom, butt on top.

Timing is really about temperature, if you are really shooting for an 11, I assume you mean 11pm, then 275F will get you done too soon. If you are talking 11am, then you are not going to make it. As I see it, at 300F, you are looking at 5 hours cook, 2 hours rest, 7 hours total, in best case, your timing works. At 275F, you are going to be eating at 9pm.
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Thanks from: --->
Old 08-26-2013, 08:31 PM   #3
Fwismoker
somebody shut me the fark up.

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, Indiana
Default

Oh yea definitely on one rack, they'll fit easily.
__________________
Change the way you rotisserie for the BETTER!Cajun Bandit Kits for your WSM or Weber Kettle Now Available!



Visit OctoForks in Sales & Ventures

Website & Blog: www.octoforks.com
Fwismoker is offline   Reply With Quote


Thanks from:--->
Old 08-26-2013, 08:47 PM   #4
Pole D
is one Smokin' Farker
 
Join Date: 09-06-09
Location: Cary, NC
Default

Never done both at the same time. Doing just a brisket you would have no problem with that timeline.
Pole D is offline   Reply With Quote


Thanks from:--->
Reply

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 03:39 AM.


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