Smoke on Badger Mountain
Babbling Farker
Smoked a brisket on a UDS.
Used Oakridge Black Ops on a brisket.
Had to use my Weber kettle lid on my UDS for clearance reasons.
Started a brisket cook for that evening as late as 0700.
Trimmed so little of the fat cap off a brisket.
Mistake? Only time will tell. And of course all you farkers as well.
So there is a brisket Throwdown going on right now (ends tomorrow) https://www.bbq-brethren.com/forum/showthread.php?t=277701 I picked this category so by my own personal rules I must enter.
The reasons for most the firsts in this cook is that my stick burner is currently in the shop getting a full remodel from the firebox up. But that is a post for another day. I got some Black Ops in a prize pack a few weeks ago and used it on a chuck roast and loved it. Since then I've been wanting to us it on a brisket. (everything from Oakridge has been great) Thanks Mike!
Got up @0545 and started 2 fires. One to warm the house and another in the smoker. Then I got to work prepping the meat. It was a 15.6lb prime packer from Costco. I prepped this one like I would any other except for I left most of the fat cap on because I am a bit nervous about the direct heat in the drum. And used the Black Ops instead of S&P or my homemade rub.
The meat hit the smoke @0700. Pit temp was 300 and the outside temp was 27. Before prepping the brisket I checked the fit in my drum, and realized I didn't have the vertical clearance I needed for the lid to fit. So a game time adjustment was made, and I decided to run it with the lid from my kettle. The timing for today's cook was figured by the temp my drum usually runs at and a wealth of information from the brethren on cooking briskets in drum after about an hour of research on here last night.
Well, here goes nothing!
Close to 1.5hrs in and the cooker is running at 305 and things seem to be going well.
I'll keep ya'll updated as this experiment goes on.
Used Oakridge Black Ops on a brisket.
Had to use my Weber kettle lid on my UDS for clearance reasons.
Started a brisket cook for that evening as late as 0700.
Trimmed so little of the fat cap off a brisket.
Mistake? Only time will tell. And of course all you farkers as well.
So there is a brisket Throwdown going on right now (ends tomorrow) https://www.bbq-brethren.com/forum/showthread.php?t=277701 I picked this category so by my own personal rules I must enter.
The reasons for most the firsts in this cook is that my stick burner is currently in the shop getting a full remodel from the firebox up. But that is a post for another day. I got some Black Ops in a prize pack a few weeks ago and used it on a chuck roast and loved it. Since then I've been wanting to us it on a brisket. (everything from Oakridge has been great) Thanks Mike!
Got up @0545 and started 2 fires. One to warm the house and another in the smoker. Then I got to work prepping the meat. It was a 15.6lb prime packer from Costco. I prepped this one like I would any other except for I left most of the fat cap on because I am a bit nervous about the direct heat in the drum. And used the Black Ops instead of S&P or my homemade rub.
The meat hit the smoke @0700. Pit temp was 300 and the outside temp was 27. Before prepping the brisket I checked the fit in my drum, and realized I didn't have the vertical clearance I needed for the lid to fit. So a game time adjustment was made, and I decided to run it with the lid from my kettle. The timing for today's cook was figured by the temp my drum usually runs at and a wealth of information from the brethren on cooking briskets in drum after about an hour of research on here last night.
Well, here goes nothing!
Close to 1.5hrs in and the cooker is running at 305 and things seem to be going well.
I'll keep ya'll updated as this experiment goes on.
