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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.


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Unread 05-31-2010, 11:54 PM   #31
Rookie'48
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Good lookin' eats right there, John! I'm sure glad that you enjoy sharing because this will go straight to my "shig" file.

;>)
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Unread 06-01-2010, 12:24 AM   #32
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Shig on, my brotha!

John
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Unread 06-01-2010, 12:37 AM   #33
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Nice pics, John and it looks extremely tasty!
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Unread 02-03-2012, 01:06 AM   #34
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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




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Unread 02-03-2012, 01:42 AM   #35
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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 ;)

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Unread 02-03-2012, 07:38 AM   #36
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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
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Unread 02-03-2012, 08:01 AM   #37
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Quote:
Originally Posted by PatioDaddio View Post
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.
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Unread 02-03-2012, 08:39 AM   #38
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Quote:
Originally Posted by PatioDaddio View Post

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?
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Unread 02-03-2012, 09:09 AM   #39
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Here's all you need. I contributed to it, and it's a great resource.

http://uglydrumsmokerplans.com/

John
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Unread 02-03-2012, 09:51 AM   #40
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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.
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Unread 02-03-2012, 09:55 AM   #41
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Quote:
Originally Posted by jpmor1 View Post
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
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Unread 02-03-2012, 10:56 AM   #42
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Quote:
Originally Posted by PaulG78 View Post
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.
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Unread 02-03-2012, 11:24 AM   #43
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Quote:
Originally Posted by PatioDaddio View Post
Shig on, my brotha!

John
Thanks John for another outstanding thread.
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Unread 02-03-2012, 12:02 PM   #44
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Quote:
Originally Posted by PatioDaddio View Post
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
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Unread 02-03-2012, 12:07 PM   #45
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Quote:
Originally Posted by jmoney7269 View Post
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.
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