The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-03-2008, 11:00 PM   #1
JamesTX
is one Smokin' Farker
 
Join Date: 10-21-07
Location: Austin, TX
Downloads: 0
Uploads: 0
Default Spatchcocking

So, this weekend, I spatchcocked my first chicken. It turned out great and I was really happy with the taste Much more of a grilled flavor compared to my normal way of doing it - beerbutt - which results in a smokier flavor.

I was wondering, would I get this same difference in flavor if I cooked a brisket directly over coals, ala UDS, instead of on an offset smoker?

Thanks.
James
JamesTX is offline   Reply With Quote


Unread 08-03-2008, 11:27 PM   #2
lildave
Got rid of the matchlight.
 
Join Date: 08-01-08
Location: OKC, OK
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by JamesTX View Post
I was wondering, would I get this same difference in flavor if I cooked a brisket directly over coals, ala UDS, instead of on an offset smoker?
James, I always use some sort of heat shield between the brisket and the fire. Brisket takes so much longer than chicken that - even at 220 - you'll likely end up with a with a big chunk of jerky.

Doesn't matter which hot smoker I'm using; something, even if it's just an old cookie sheet covered with foil goes between the fire and the brisket.

Dave
lildave is offline   Reply With Quote


Unread 08-03-2008, 11:34 PM   #3
BIGWILLY
Full Fledged Farker
 
Join Date: 04-22-08
Location: SLO CALIFORNIA
Downloads: 0
Uploads: 0
Default

standard lid or dome lid on the UDS, top grate vs. mid grate, there are some varibles here
__________________
[B]"Never Pet a Burning Dog"[/B]

UDS
Stainless Gasser
Disco (plow disc, ranchera disc, discada)
Char-Broil "Patio Caddie" (Gas)
Cook n' Kettle Cast Iron Grilling Kettle
BIGWILLY is offline   Reply With Quote


Unread 08-04-2008, 03:21 AM   #4
Dr_KY
Quintessential Chatty Farker
 
Dr_KY's Avatar
 
Join Date: 12-15-07
Location: England
Downloads: 0
Uploads: 0
Default

My UDS with a flat lid makes a fine juicy brisket without any sort of heat shield.

I can't be the only one eh guys?
__________________
www.drsweetsmoke.com

Slappin that bass like some delerious funky preist!!!


UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*


British BBQ Championships
Grand Champion 2008
~~~~
British BBQ Society - Southern Championship
Grand Champions 2009
Dr_KY is offline   Reply With Quote


Unread 08-04-2008, 06:21 AM   #5
OSD
is One Chatty Farker
 
Join Date: 12-22-05
Location: St. Petersburg, Fl.
Downloads: 0
Uploads: 0
Default

Yes!! I don't use a heat shield in my UDS when doing brisket. I smoke them fat side down and keep the side thermo at 200*.
OSD is offline   Reply With Quote


Unread 08-04-2008, 07:31 AM   #6
Cliff H.
is One Chatty Farker
 
Cliff H.'s Avatar
 
Join Date: 03-03-07
Location: Jonesboro Arkansas
Downloads: 0
Uploads: 0
Default

The fat side IS the heat shield.
__________________
Cliff
Cliff H. is offline   Reply With Quote


Unread 08-04-2008, 08:55 AM   #7
Jack2u2
is one Smokin' Farker
 
Join Date: 11-27-07
Location: West Tawakoni, TX.
Downloads: 0
Uploads: 0
Default

Absolutely - since I made my UDS, that's the only place my briskets go!
__________________
Jack -www.jrcsbbqandseasonings.com
Jack2u2 is offline   Reply With Quote


Unread 08-04-2008, 09:03 AM   #8
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by lildave View Post
James, I always use some sort of heat shield between the brisket and the fire. Brisket takes so much longer than chicken that - even at 220 - you'll likely end up with a with a big chunk of jerky.

Doesn't matter which hot smoker I'm using; something, even if it's just an old cookie sheet covered with foil goes between the fire and the brisket.

Dave
What type of smoker are you using? Most of us have modded our off-sets with a heat baffle, but I'm a little curious about your set-up that would require what you described.

Always looking for new techniques to learn.
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 08-04-2008, 09:28 AM   #9
vr6Cop
is One Chatty Farker
 
vr6Cop's Avatar
 
Join Date: 12-18-06
Location: Nashville, TN
Downloads: 0
Uploads: 0
Default

James, it depends on how close to the fire your brisket is. Are you actually cooking on a UDS? Or on something similar?

I don't have a UDS, but I've seen the results that the UDS guys here get. I do all my smoking on my BGE, and use a heat shield for smoking, because there isn't enough space between the fire adn the meat. I might build a UDS in the future, and the fire will be plenty far away for a direct brisket then.
__________________
Cheers,
Adrian
Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver
Jere Baxter-Edgefield Lodge 254 F&AM
vr6Cop is offline   Reply With Quote


Unread 08-04-2008, 10:44 AM   #10
JamesTX
is one Smokin' Farker
 
Join Date: 10-21-07
Location: Austin, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by vr6Cop View Post
James, it depends on how close to the fire your brisket is. Are you actually cooking on a UDS? Or on something similar?

I don't have a UDS, but I've seen the results that the UDS guys here get. I do all my smoking on my BGE, and use a heat shield for smoking, because there isn't enough space between the fire adn the meat. I might build a UDS in the future, and the fire will be plenty far away for a direct brisket then.
I only have a NB offset. To do the chicken, I just put the coals in the main part and put the chicken above them.

I want to build a UDS, as soon as I find the time and a barrel. I was so impressed with the difference in taste that I was curious if the brisket would show the same differences.
JamesTX is offline   Reply With Quote


Unread 08-04-2008, 09:49 PM   #11
Cliff H.
is One Chatty Farker
 
Cliff H.'s Avatar
 
Join Date: 03-03-07
Location: Jonesboro Arkansas
Downloads: 0
Uploads: 0
Default

The fat dripping in the fire is the uds signature.

That stamp will go on anything you put in a uds.
__________________
Cliff
Cliff H. is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Turkey Spatchcocking 101 w/PRON SmokinOkie Q-talk 28 11-09-2011 08:44 AM
Spatchcocking The Bird Midnight Smoke Q-talk 19 03-11-2011 07:16 PM
SpatchCocking on the smoker ?? BIG_DEANS_QUE Q-talk 5 08-08-2010 05:10 PM
Spatchcocking willkat98 Q-talk 55 11-21-2007 04:45 PM

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

Loading



All times are GMT -5. The time now is 09:35 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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