Hot & Fast Brisket - Kosmo's Cow Cover-style! - Page 3

Rookie'48 · 05-31-2010, 11:54 PM

Good lookin' eats right there, John! I'm sure glad that you enjoy sharing because this will go straight to my "shig" file.

;>)

PatioDaddio · 06-01-2010, 12:24 AM

Shig on, my brotha!

John

big brother smoke · 06-01-2010, 12:37 AM

Nice pics, John and it looks extremely tasty!

jmoney7269 · 02-03-2012, 01:06 AM

Hey daddio, can you point me in the right direction as to how I could cook a brisket as high up as you did in the drum. I have only been cooking on a UDS for a few months recently moved from a traeger. I have the guru digiq dx2 but it appears to me that your rack is very high and probably using a domed lid. I would appreciate any help with this mod. Here's what I currently am using

AustinKnight · 02-03-2012, 01:42 AM

Use a chimney starter fill it full to the brim,let the coal ash over and dump them in the center of the charcoal basket. Set your guru to 375, when your guru is set to 375 put the brisket on. Your temp is going to drop when putting cold meat on that's what you want now turn your guru down to 350 and let the brisket cook tell it's done probably 5 hours. And don't use a drip pan or a diffuser just let go, I'll be looking for Pron from you later ;)

Sent from my SGH-T959 using Tapatalk

jmoney7269 · 02-03-2012, 07:38 AM

I have cooked it direct and didn't care for the taste personally. I built his thing to mainly cook chicken and just got me my first walk in chicken last weekend at the go Texan cookoff. 3rd out of 57 teams. So I know if it makes chicken taste better, it should do the same for brisket? Mainly what I'm After is a good mod to cook with a domed lid like pattiodaddio. Pointers?
Traegers are good for comp ribs IMO, just doesn't put enough smoke on the briskie.

A video if the traeger in action with my home built PID algorithm controller.
Traeger turkey @ 350 - YouTube
@180
J$ traeger @ 180 - YouTube

Ole Man Dan · 02-03-2012, 08:01 AM

Quote:

Originally Posted by PatioDaddio

Meanwhile, back at the (brisket) ranch...

At just over four hours, this 8-lb brisket (trimmed weight) is done! I
delivered it to the graduation boy just a short while ago.

As you can see, there is yardbird in the background, which are
destined for chicken enchiladas! Life is good!
John P.S. Again I apologize for the crappy phone pics

I think your pictures are good. I love Brisket.
Your picture makes my mouth water.

The way I feel about Brisket, I should have been a Texan.

BBQBeaver · 02-03-2012, 08:39 AM

Quote:

Originally Posted by PatioDaddio

I drizzled both sides with honey as I wrapped it (fat side up) in a double-layer
of heavy-duty foil. I also added about 1/2 cup of beer to the foil.
John

What happened to the other 1/2 cup?

PatioDaddio · 02-03-2012, 09:09 AM

Here's all you need. I contributed to it, and it's a great resource.

http://uglydrumsmokerplans.com/

John

jpmor1 · 02-03-2012, 09:51 AM

So would somebody like to explain to a newbie why you'd take 13 hours to cook a brisket if it could be cooked in 5??? I mean other than the extra 8 hours of beer drinking.

PatioDaddio · 02-03-2012, 09:55 AM

Quote:

Originally Posted by jpmor1

So would somebody like to explain to a newbie why you'd take 13 hours to cook a brisket if it could be cooked in 5??? I mean other than the extra 8 hours of beer drinking.

Exactly! Some folks are superstitious.

John

gooose53 · 02-03-2012, 10:56 AM

Quote:

Originally Posted by PaulG78

Thank you for the information. Brisket is one of my favorite meats and I am detemined to learn how to do it well. I'll give your method a shot, hopefully next weekend. I will likely sub apple juice for beer, my wife can't even stand beer batter. Thanks again for the help.

You can try a cherry coke or cheerwine. Both work well on a brisket.

Durzil · 02-03-2012, 11:24 AM

Quote:

Originally Posted by PatioDaddio

Shig on, my brotha!

John

Thanks John for another outstanding thread.

jmoney7269 · 02-03-2012, 12:02 PM

Quote:

Originally Posted by PatioDaddio

Here's all you need. I contributed to it, and it's a great resource.

http://uglydrumsmokerplans.com/

John

I was kind of just hoping to get the advise for FREE, and not pay $17 for smoker plans I already built. I know it's a webber 23" kettle ring/lid mod just don't know how to do it

PatioDaddio · 02-03-2012, 12:07 PM

Quote:

Originally Posted by jmoney7269

I was kind of just hoping to get the advise for FREE, and not pay $17 for smoker plans I already built. I know it's a webber 23" kettle ring/lid mod just don't know how to do it

FREE: Cut the top 2 1/2" off a Weber kettle, bolt it inside the top lip of the
drum with stainless hardware (also used to hold the grate). Fill the gap (if
any) with 400* food-grade silicone (DAP 684). Done!

Pretty easy, no?

John

P.S. It's only free if you're the guy on the receiving end.

05-31-2010, 11:54 PM	#31
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	Good lookin' eats right there, John! I'm sure glad that you enjoy sharing because this will go straight to my "shig" file. ;>) __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

06-01-2010, 12:37 AM	#33
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Nice pics, John and it looks extremely tasty! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

02-03-2012, 01:42 AM	#35
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Downloads: 0 Uploads: 0	Use a chimney starter fill it full to the brim,let the coal ash over and dump them in the center of the charcoal basket. Set your guru to 375, when your guru is set to 375 put the brisket on. Your temp is going to drop when putting cold meat on that's what you want now turn your guru down to 350 and let the brisket cook tell it's done probably 5 hours. And don't use a drip pan or a diffuser just let go, I'll be looking for Pron from you later ;) Sent from my SGH-T959 using Tapatalk __________________ \|HOOK'EM UDS\|MINI UDS\|22.5 WEBER PERF\|B&B\|OAK & PECAN\|DIGIQ\|TW8060\|THERMAPEN ORANGE\|Char-Griller Akorn\|Thin Blue Smokery\|

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06-01-2010, 12:24 AM	#32
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Shig on, my brotha! John

02-03-2012, 01:06 AM	#34
jmoney7269 is one Smokin' Farker Join Date: 02-07-11 Location: brenham, texas Downloads: 0 Uploads: 0	Hey daddio, can you point me in the right direction as to how I could cook a brisket as high up as you did in the drum. I have only been cooking on a UDS for a few months recently moved from a traeger. I have the guru digiq dx2 but it appears to me that your rack is very high and probably using a domed lid. I would appreciate any help with this mod. Here's what I currently am using

02-03-2012, 07:38 AM	#36
jmoney7269 is one Smokin' Farker Join Date: 02-07-11 Location: brenham, texas Downloads: 0 Uploads: 0	I have cooked it direct and didn't care for the taste personally. I built his thing to mainly cook chicken and just got me my first walk in chicken last weekend at the go Texan cookoff. 3rd out of 57 teams. So I know if it makes chicken taste better, it should do the same for brisket? Mainly what I'm After is a good mod to cook with a domed lid like pattiodaddio. Pointers? Traegers are good for comp ribs IMO, just doesn't put enough smoke on the briskie. A video if the traeger in action with my home built PID algorithm controller. Traeger turkey @ 350 - YouTube @180 J$ traeger @ 180 - YouTube

02-03-2012, 09:09 AM	#39
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Here's all you need. I contributed to it, and it's a great resource. http://uglydrumsmokerplans.com/ John

02-03-2012, 09:51 AM	#40
jpmor1 Is lookin for wood to cook with. Join Date: 01-24-12 Location: New Roads, LA Downloads: 0 Uploads: 0	So would somebody like to explain to a newbie why you'd take 13 hours to cook a brisket if it could be cooked in 5??? I mean other than the extra 8 hours of beer drinking.