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Brisket on UDS

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rickw

rickw

Master of the Pit
Original poster
OTBS Member
Sep 1, 2008
2,369
14
The Peoples Republic of IL.
Hi folks. I am going to do my first smoke on a newly built UDS on Sunday. I really have a taste for some brisket so I figure this would be a good first go for the new smoker. I know it is said to allow 1.5 hours per pound but I also read that a UDS cuts times by 30 to 40%. So what say the experienced UDS users. How long should be allowed for a 10 pound packer and what temps do you guys use.
 
Rick, its your first brisket on a UDS. Please tell me you are going to post some pics. I need all the help I can get of meat on a UDS so I'll be pushed over that last ledge and finally build mine. All of you with a UDS are sure gaining in popularity.
 
My drum runs 238* all day long.
Briskets will usually cook about an hour per pound, but you know the old saying...
It's done when it's done!

Fatcap down......Drum law!
cool.gif
 
bubba.............i thought with the direct heat that a drum gives ya, you need to flip the meat, to prevent unwanted searing/burning?

new to the uds also...........

inquiring minds need to know

d88des' mind also....
 
I put the fat cap up cause I put extra rub and stuff minced garlic into the scores and that way the juices flow back down into the meat.... I only do flats and my drum runs about the same as bubba's all day.....my last two briskets one took 11.5 and the last one took almost 14 hours I never flipped any of them and I tried foiling once,,,didnt care for it so from that point on ive been cooking them to temp 200-205 slicing and pulling right off the grill after about 10-15 minutes and things have been great....U should try a few different ways and see what u like the best.
 
I got the brisket trimmed and ready tonight, just used a basic rub with mustard on it first. It weighed a bit over 12lbs before trimming. I figure to get it in the smoker by 3 am and to have it ready to serve by 3 pm.

The temps are going to be in the 50s when I start so I hope the 10 lbs of RO lump and a chimney on briquettes will be enough fuel.
 
Fatcap down to protect the meat and to create better bark formation.

I don't flip unless i'm doing a higher heat cook.

Fatcap up basting the meat......old wives tail, all that does is wash off your rub.
cool.gif
 
Just fill your basket up and light a dozen coals.. What you use you use and what you don't you don't.

I prefer to light my basket from the edge and let it burn outward.
 
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