Hey all. Kinda new here, and to smoking. brisket anyways. But I am doing a 10lbs brisket overnight in my UDS. any pointers?
Smoking a 10lb brisket tonight in my UDS
- Thread starter richard cabral7
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fwismoker
Master of the Pit
fwismoker
Master of the Pit
fwismoker
Master of the Pit
Now is it ok to go with kingsford Original without lighter fluid. I have a good assortment of mesquite and apple to moke, but as far as fuel is concerned
fwismoker
Master of the Pit
Yea never use lighter fluid, fill your basket up with charcoal and chunks mixed in (apple is good). Pull out some charcoal from the basket (I prefer the edge) maybe 12 coals light them in a charcoal chimney and put them back in the basket where you got them.
Keep the uds closed up and only go by temp of the meat and pit. Hopefully you have a maverick
Keep the uds closed up and only go by temp of the meat and pit. Hopefully you have a maverick
It's a brand of digital thermometer. Maverick 732 is a popular model among us smokers.
Another good option is the iGrill thermometer which works in conjunction with the iPhone and iPad.
fwismoker
Master of the Pit
Maverick ET 732- It's a digital probe for temp readings at your grate level and food temps. It's very accurate.
The last thing you want to do is pull your lid to check food temps... If your lookin, you're not cookin
The last thing you want to do is pull your lid to check food temps... If your lookin, you're not cookin
fwismoker
Master of the Pit
Case you're out of practice on drums! Lol The fat cap down is the most common on UDS for a good reason, it protects the meat from the direct heat.
fwismoker
Master of the Pit
Why are in the minority? You're smart and the rest of us aren't? ;) Case get yours finished!
Richard good luck and don't hesitate to ask if you have more questions.
hambone1950
Master of the Pit
Rich , do you have a remote meat thermometer at all? If you don't you can use an oven style old fashioned one....it's just that you have to open the lid to see the temp. A good remote reading meat thermo is a great investment if you're gonna cook brisket or pork butt......
Reason I ask is , I know what lots of folks do is when the IT of the brisket hits 160-170 they wrap the brisket in tinfoil for the duration of the cook to retain moisture(I think) and speed the cooking process. It's called the Texas crutch and some swear by it , but there is a lot of opinions on it....
Just something to think about. My brother the BBQ expert swears by it......:grilling_smilie:
Reason I ask is , I know what lots of folks do is when the IT of the brisket hits 160-170 they wrap the brisket in tinfoil for the duration of the cook to retain moisture(I think) and speed the cooking process. It's called the Texas crutch and some swear by it , but there is a lot of opinions on it....
Just something to think about. My brother the BBQ expert swears by it......:grilling_smilie:
I just have an oven thermo. But what do u do about the smoke being created by the new coals being lit throught the smokibg process?
fwismoker
Master of the Pit
That's what you want for a slow burn.
If you only have an oven therm try to dial in your pits temp good before putting the meat on because every time you open it up you introduce oxygen to your coals and it increases your temp... When you close your lid it'll slowly get back to normal. As soon as you can get a remote therm like a Maverick the better/easier the cooks will get.
hambone1950
Master of the Pit
Try this http://www.amazenproducts.com/ProductDetails.asp?ProductCode=MAVET-732
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