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First Brisket on UDS

post #1 of 16
Thread Starter 
9.6 lbs, took 12 hrs. Stayed at 230* for most of the time, rose to 270* after a while and I couldn't get it back down, even with all intakes closed. I should have wrapped a little earlier, didn't get to it till 175*. The burnt ends turned out great. Now I need to work on slicing and getting a finishing sauce for rub...and paying more attention to the temps.
post #2 of 16
Thread Starter 
Couple more pics...please respond with any critiques or tips. I don't mind a bit.
post #3 of 16
Looks like it turned out pretty good. Nice job for the first time. PDT_Armataz_01_37.gif
post #4 of 16
Thread Starter 
Thanks alot.
post #5 of 16
Looks darn good to me!! PDT_Armataz_01_37.gif Nice smoke ring, nice looking bark. I'm no expert but, I'd eat it!!


post #6 of 16
Great job!
post #7 of 16
Looks like it came out really good and tender. Nice job
post #8 of 16
I believe I would eat a bunch of that.PDT_Armataz_01_37.gif
post #9 of 16
PDT_Armataz_01_24.gif It looks good to me!!
post #10 of 16
Mmmmm Burnt Ends.....Those never get shared - all for the cook!!
Nice first run, ya done good!
post #11 of 16


Man you couldn't have gotten a better looking smoke ring w/ lipstick. lol.
That looks like some fine brisket.
post #12 of 16
Thread Starter 
Hey thanks alot everybody. I do have a question though. I obviously used way too much coal. My uds is still at 190* after 35 hrs of burn and all vents have been closed since 10 last night. This also means that my uds doesn't seal off completely. Should I worry about this or not? I was having trouble keeping temps down to where I wanted especially after I had to open the lid for anything at all
post #13 of 16
I would think you would want to find out where the leaks are coming from. Does the lid fit tight? I assume you had the top vents closed? You can use hi temp RTV silicone around the intakes if you suspect they are leaking.

On my drum I just close the intakes and the fire is out in a couple of hours and my lid has eight 3/4" holes.

post #14 of 16
Thread Starter 
Well I'm using a weber lid and it's just a tad loose. I also had to do some doctoring on the barrel when i made it, it had some dents at the top. The lid doesn't fit like a lid would from a new barell, like i said just a little loose. I can see smoke barely puffing from the edge in certain spots every now and then
post #15 of 16
nice smoke ring on that ... just wondering while cooking it did u spray it with any beer or apple juice

heres a pic of my last one

you can see the juices in it ... I spray about every hour to hour n a half with a spray bottle mixed with beer and apple juice as well as you can see I have a bottom rack in the smoker with a foil pan about 3/4 filled with beer and apple juice and the fat cap up so part of the smoke is steamed and with the fat cap up the juices flow back into the meat ...

Fat cap up or down is varied opinion, try both and see what suits you best
post #16 of 16
lookin pretty good to me....i wouldn't really worry about the sealing. if u do want the temps to drop u can just close all vents and it may get some air but probably not enough to keep temps HIGH. but if they still stayed high then i would find them and seal'em up
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