Brisket/uds advice....

[wladrules]

About to throw on the 16lb bad boy. Got charcoal basket loaded and ready to rock with a few chunks of apple and cherry. So, should I use a diffuser/water pan or no? I plan on running uds at 250. Brisket is going on in an hour so I need some suggestions for a uds brisket cook. I'm a little nervous but excited :clap2:

[landarc]

I switch on and off about a diffuser, normally, if I am just doing one brisket, then a wate pan is used, about half filled with water. I think the moisture helps the cook. If I am doing a full cooker, I skip the pan. 250F in a normal UDS, the diffuser is not needed.

[wladrules]

Thanks landarc!

[mrboy]

I use a metal diffuser with holes in it on every cook, works well.

No water pan, UDS is a very moist cooker.

275 - 300 for 6 hours until probe tender. Excellent brisket.

[wladrules]

I have a diffuser plate like you mentioned but worried about it blocking too much heat.

[St. Hogustine]

If you have an accurate thermometer and plan to be awake the next couple of hours, I think you're going to be fine either way. Just remember to update us tomorrow after you've enjoyed some good brisket!

[wladrules]

Thank St. Hog! I see you're about 45 minutes away from me. I visit Hot Spings every few weeks for business. Got the probe ready! Got a lot of time in my hands too. Having some trouble uploading pics. I've attached several but they haven't shown up yet?

[wladrules]

Brisket on at 12:45 a.m. Decided against diffuser plate since the fat cap was about an inch thick. Went with montreal steak seasoning, followed up with some Woodys rub for color.

[wladrules]

Uds is fluctuating between 230 & 245 at 1:55 a.m

[wladrules]

Examined back of eyelids from 2:00 till 6:00. When I woke up my temp spiked to 300!! So I am dialing down now.

[daninnewjersey]

Examined back of eyelids from 2:00 till 6:00. When I woke up my temp spiked to 300!! So I am dialing down now.

No need to dial down. I cook them at 300 minimum...they don't burn, don't dry out, and you get more time to examine back of your eyelids.

[wladrules]

So now I'm wondering about the stall. Internal temp is reading 184 but it depends where I probe. The temp in another part of the brisket was 194! What gives?! I know it's not done, it's only been on the smoker for 6 hours (16 pounds). Either my thermometer isn't reading correctly or I am about to experience the quickest brisket cook ever. I'm thinking about just using instinct. I want a decent bark and tenderness. Maybe I should just use the "when it probes like butter" method.

[HeSmellsLikeSmoke]

You should definitely use the probe like butter method for this brisket and all others you cook in the future. Temperature is just a guide to when to start probing.

[wladrules]

Thanks, Jim. That's good to know. Makes me feel better knowing that the temp reading isn't the end all beat all.

[Cliff H.]

A Long rest in a towel lined cooler is helpful also.

[wladrules]

I've done the towel/cooler thing before. It does great as far as holding temps but what I don't like about that method is that the bark turns mushy. I like a crisp bark.