Brisket UDS style

[DevineSwine]

Well here I go again!!! once again I've bought another hunk oh meat. I have done these the Myron style in the pan but I seem to get more like a boiled result than a good cooked result and I always run outta time....NOT this time though!!! nope its going on tonight at 12 am or dinner tomorrow. Does anyone have suggestions as cook temp or time its a whole 15lbs packer.

[DeepElemCue]

On my UDS I do 250 for around 9 hours or whenever it's soft as butter to the test. I don't wrap it and I use a water pan in the smoking chamber. S+P and a spray of worcestershire and water mixed every hour starting at about 4 hours in. I am also assuming you'll lose about 2 lbs of weight after you trim it too.

[misterrachel]

You could go hot-n-fast on it. Around 275-ish. Wrap in foil with some cola/apple juice once it's at 165, and then pull out when it's probe tender. Wrap tightly and put in a cooler for at least a couple hours after. I do this when I'm under a big time constraint and it works like a charm.

[Wneill20]

I would cook at 275 also 1 1/2 hours meat side down, 1 1/2 hours fat side down wrap at the 3 hour mark pull when prob tender around 7 hours.

[Bludawg]

I would cook at 275 also 1 1/2 hours meat side down, 1 1/2 hours fat side down wrap at the 3 hour mark pull when prob tender around 7 hours.Close to the way I cook mine

300 4 hrs FC DN
Wrap in BP and Cook FC up until the thickest part of the Flat is Budda longest cook has been 6 hrs+ a 2 hr rest