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UDS Brisket

post #1 of 11
Thread Starter 

Fired up the ol drum this weekend for a little smoke action.... Brisket was rubbed with a dirty dalmatian and smoked with hickory chunks for roughly 9 hours at 275. Probably my best brisket to date as far as tender and flavor.

 

 

 

 

 

post #2 of 11

That looks very good POINTS   

post #3 of 11
I gave you points for this one. That's a Marvelous looking Brisket . Thanks for inviti ng us to look .

The bend test wasgreat and youhad a great SmokeRing.drool.gif.

points.gif

Have fun and . . .
post #4 of 11
Haha at the "dirty Dalmatian". LOL
post #5 of 11
I thought that was a funny name as well... But whats in the dirty dalmation
post #6 of 11
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

I gave you points for this one. That's a Marvelous looking Brisket . Thanks for inviti ng us to look .

The bend test wasgreat and youhad a great SmokeRing.drool.gif.

points.gif

Have fun and . . .

Thanks Oldschool every brisket they get a little better each cook... 

post #7 of 11
No doubt about it, that looks great!!

Bryce
post #8 of 11
Looks like that ugly drum is turning out some great Q! Nice smoke!
post #9 of 11

Hey DC,

 

Did you wrap the brisket?  Just curious because I have wanted to do a brisket on my drum but I am in the research process at the moment.  Thanks!

 

Shelton

post #10 of 11
Thread Starter 
Quote:
Originally Posted by shelton573 View Post
 

Hey DC,

 

Did you wrap the brisket?  Just curious because I have wanted to do a brisket on my drum but I am in the research process at the moment.  Thanks!

 

Shelton


Yes if it stalls I will crutch it. But I found once wrapped in foil it breaks the stall fast. Just be careful not to over cook watch temps close. I don't know how you have your UDS set up but I have a Old Smokey bottom charcoal plate ( the bottom of the old smokey ) as a heat deflector. On my long cooks I do use a aluminum pan with water on top of the deflector.

post #11 of 11
Quote:
Originally Posted by DcMak View Post
 


Yes if it stalls I will crutch it. But I found once wrapped in foil it breaks the stall fast. Just be careful not to over cook watch temps close. I don't know how you have your UDS set up but I have a Old Smokey bottom charcoal plate ( the bottom of the old smokey ) as a heat deflector. On my long cooks I do use a aluminum pan with water on top of the deflector.


Mine is just a two rack direct heat.  I have been meaning to put a plate in it because it will char the bottom of ribs slightly after about 5 hrs and I hope to do away with that.  If brisket wasn't so damn expensive I would just throw it the UDS direct heat with fat side down and see what happens but I really don't want to screw it up. 

 

Shelton

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