RBoehm
Got Wood.
- Joined
- Nov 27, 2013
- Location
- N Tonawanda NY
After seeing the $60 burnt brisket thread and another thread mentioning Brunswick stew, I am looking for a good recipe. I don't have access to squirrel, so the rodent needs to be left out.
I cooked a 11 pound brisket in my USD yesterday and it came out very tasty. I did the low and slow (250 ish temp) as this is where I am most comfortable for now. I think I have my UDS sort of figured out. I added a second ball valve (2 1" valves and a third capped intake). By adjusting the two, neither full open, it held on very well. I did inject it with a derivative of the Jack Daniels roast beef. 9.5 hours total time and somehow I missed the stall. Did the buttah test at 201 and smooth as could be. Rested 3.5 hours in cooler and was still very warm coming out.
Long story short, I'd like to make Brunswick stew. Any help here?
I cooked a 11 pound brisket in my USD yesterday and it came out very tasty. I did the low and slow (250 ish temp) as this is where I am most comfortable for now. I think I have my UDS sort of figured out. I added a second ball valve (2 1" valves and a third capped intake). By adjusting the two, neither full open, it held on very well. I did inject it with a derivative of the Jack Daniels roast beef. 9.5 hours total time and somehow I missed the stall. Did the buttah test at 201 and smooth as could be. Rested 3.5 hours in cooler and was still very warm coming out.
Long story short, I'd like to make Brunswick stew. Any help here?