Beef Brisket UDS - Help

Discussion in 'Beef' started by brisketbandit, Jun 5, 2011.

  1. brisketbandit

    brisketbandit Newbie

    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
     
  2. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member


    I would take the brisket out and wrap it put ina cooler.  I guarantee you when you take it out it is still going to be to hot to handle.  You are going to lose some of the firmness of the brisket but it Will still be Delicious,
     
  3. brisketbandit

    brisketbandit Newbie

    Thanks ECT01.  Appreciate the advice.  The Packer is still holding at 200.  Do you think I can let it sit in the drum until 205 and then put it in the cooler with towels?  I just want to make sure that I can pull it (Shred it) for Sandwiches around 5pm or so.  It is now 11:20am.  Definitely want to make sure I dont dry it out...  That is my biggest fear.  As I said, it is wrapped in foil now.. 

    Thanks

    Jeff
     
  4. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Yea no big deal let it go.  Remember that it will continue to raise in temp in the cooler far a little bit before it goes back down.  But you will be fine taking it to 205 to 210 on the drum.  When I smoke brisket on my drum a lot of times I will add a water pan to help keep temps consistant.
     
  5. brisketbandit

    brisketbandit Newbie

    Thanks alot....  I was getting a bit worried....  I feel better now!   [​IMG]   Thanks again for the advice...  When I finally finish it up, I will try and post some Qview for everyone.   I cant wait!!!  

    Jeff
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    Qview sounds great,

    I'll be waiting to see it[​IMG]
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds good!

    Slide over a little, Rap!

    [​IMG]

    Bear
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Got a seat for me?  [​IMG]
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member


    Of course!

    You brought the beer, right?!?!

    Bear
     
  10. [​IMG]  I have the Beer....... 
     
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    Me too Me too
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sheeesh!

    If this keeps up, we'll have to set up bleachers !!
     
  13. venture

    venture Smoking Guru OTBS Member

    I don't see the problem here?  You got foil, towels, and a cooler?

    I don't like bleacher seats, but if you got Q and beer, where do I get a ticket?

    Good luck and good smoking.
     

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