MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-29-2015, 08:32 AM   #31
smokingkettle
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So for you WSM users out there. What do you do to get the temperature stabilized? When I do spare ribs and butts I just toss half a chimney on there and it stabilizes and sticks right where I want it. I'm finding this to be more challenging. I filled it with unlit charcoal then put about 3/4 of a chimney on and it never went past 230. It was way too cool, so I opened the fire chamber and it shot up to like 340 in a mere few minutes. It took me another hour or so to stabilize it. Anyway. What should I do differently next time?
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Old 08-29-2015, 08:48 AM   #32
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Open all the intakes. Don't slap it together so soon leave the top off and let the steel warm up for 10- 15 min. Put the top on and start to close your intakes when you are with in 50 deg of your desired temp. give it time to react between adjustments typically 15 min. much easier to catch it on the way up. It gets easier with practice & experience, I set mine where I know it will give me what I'm looking for by instinct. Keep your wits and make small adj give it time to respond. Cookers are like wimen you need to tickle 'em just right warm 'em up slow once they get hot they go fer hrs.
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Old 08-29-2015, 08:51 AM   #33
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I'm a fan of using water in the pan for temp regulation. If you have the pan half full of hot water, and at least one chimney of hot coals, you're going to be around 275 with the vents open. I don't think you'd get hotter than 300, and if you do, partially closing the bottom vents will get you to where you want to be.
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Old 08-29-2015, 09:24 AM   #34
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Default UDS Bluedawg Brisket

I want to cook a brisket on Labor Day on my UDS, I use a pizza pan to deflect the heat. Using Bludawg method should the brisket be fat side down at 275-300F or fat side up?
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Old 08-29-2015, 10:24 AM   #35
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Ok. Time to wrap? My gut is telling me to let a little more bark form. I'm 5 1/2 hours in.
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Old 08-29-2015, 10:29 AM   #36
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Wow... nice pron. Please keep the pics coming
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Old 08-29-2015, 10:30 AM   #37
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Quote:
Originally Posted by pga7602 View Post
Wow... nice pron. Please keep the pics coming
Thanks. This is my first brisket, so I will chalk it up as a little bit of beginners luck coupled with great advice I'm getting on this site.
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Old 08-29-2015, 10:30 AM   #38
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If it was mine, I'd be wrapping. She's a beaut!!
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Old 08-29-2015, 10:36 AM   #39
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I'd probably wrap at this point. Nice
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Old 08-29-2015, 10:38 AM   #40
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Wrapped. I'm going by feel and not temperature. So I guess I just check it in about two hours and see if it's jiggly? If not, keep it going.
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Old 08-29-2015, 10:59 AM   #41
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Quote:
Originally Posted by BBQ Train View Post
I want to cook a brisket on Labor Day on my UDS, I use a pizza pan to deflect the heat. Using Bludawg method should the brisket be fat side down at 275-300F or fat side up?
Follow the fraking directions!
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Old 08-29-2015, 11:46 AM   #42
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Another 6 months and the Bludawg method won't be recognizable by Bludawg
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Old 08-29-2015, 12:49 PM   #43
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Approaching hour 8. Quickly probed a couple spots. Read between 190 and 194 in the thicker part of the flat. BUT, did not go in like butter. It's getting a bit jiggly, but I think it still needs at least another hour.

Thoughts?
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Old 08-29-2015, 02:03 PM   #44
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I'd start probing every 30 min. From now, until ready. You're almost there, won't be too much longer!
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Old 08-29-2015, 02:18 PM   #45
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I would say that 70% of it is like butter and 30% is resisting. Still letting it go a little longer.
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