- Jun 28, 2010
- 5
- 10
Need a bit of advice guys....
Started a 10.5 lb Packer last night on the UDS at 9pm. It is now 10:40am. Almost 14 hours in. Smoker temps ranged from the low 200's up past 250. I headed to bed last night at 1am and the Meat temp was at 160. While I slept the UDS dropped in temp to 175 degrees. Not sure how long it was like that. I woke up at 5:30 this morning and the meat temp was at 170 degrees. I Foiled the brisket and put it back on.
All temps are being measured with a maverick ET-732
Here is my issue.
I am having a heck of a time keeping the UDS holding at a desired temp of 225. I have 3 vents, one of which is a ball valve. I uncap one vent and the temp climbs rapidly up past 225 in a matter of a half hour. Re-cap the vent and open the ball valve....temp falls south of 200 in a half hour.
As of now the brisket is at 200 degrees and the chamber temp is at 215. It seems to be holding now. Obviously dinner isnt for 5-6 hours.... what should I do?
Can I hold the Brisket in the smoker at a lower chamber temp (Maybe 185) and let it sit at 200 for a few more hours?
Should I pull it off the smoker now and throw it in the cooler with towels and hope that it is still warm in 6 hours? (I have guests coming for dinner)
Not sure what to do at this point. Looking for the brisket to be juicy and tender for pulling.
Suggestions... I guess i didnt plan my timing correctly.
Thanks
Jeff
Started a 10.5 lb Packer last night on the UDS at 9pm. It is now 10:40am. Almost 14 hours in. Smoker temps ranged from the low 200's up past 250. I headed to bed last night at 1am and the Meat temp was at 160. While I slept the UDS dropped in temp to 175 degrees. Not sure how long it was like that. I woke up at 5:30 this morning and the meat temp was at 170 degrees. I Foiled the brisket and put it back on.
All temps are being measured with a maverick ET-732
Here is my issue.
I am having a heck of a time keeping the UDS holding at a desired temp of 225. I have 3 vents, one of which is a ball valve. I uncap one vent and the temp climbs rapidly up past 225 in a matter of a half hour. Re-cap the vent and open the ball valve....temp falls south of 200 in a half hour.
As of now the brisket is at 200 degrees and the chamber temp is at 215. It seems to be holding now. Obviously dinner isnt for 5-6 hours.... what should I do?
Can I hold the Brisket in the smoker at a lower chamber temp (Maybe 185) and let it sit at 200 for a few more hours?
Should I pull it off the smoker now and throw it in the cooler with towels and hope that it is still warm in 6 hours? (I have guests coming for dinner)
Not sure what to do at this point. Looking for the brisket to be juicy and tender for pulling.
Suggestions... I guess i didnt plan my timing correctly.
Thanks
Jeff
