First Brisket on UDS

grindstaff3 · Feb 26, 2009

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.

grindstaff3 · Feb 26, 2009

Couple more pics...please respond with any critiques or tips. I don't mind a bit.

irishteabear · Feb 26, 2009

Looks like it turned out pretty good. Nice job for the first time.

grindstaff3 · Feb 26, 2009

Thanks alot.

ddave · Feb 26, 2009

Looks darn good to me!!

Nice smoke ring, nice looking bark. I'm no expert but, I'd eat it!!

POINTS!!

Dave

fired up · Feb 26, 2009

Great job!

cunuck · Feb 26, 2009

Looks like it came out really good and tender. Nice job

cman95 · Feb 26, 2009

I believe I would eat a bunch of that.

bigbaldbbq · Feb 26, 2009

It looks good to me!!

grothe · Feb 26, 2009

Mmmmm Burnt Ends.....Those never get shared - all for the cook!!
Nice first run, ya done good!

eman · Feb 26, 2009

Man you couldn't have gotten a better looking smoke ring w/ lipstick. lol.
That looks like some fine brisket.

grindstaff3 · Feb 26, 2009

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

ddave · Feb 26, 2009

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.

Dave

grindstaff3 · Feb 27, 2009

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

div · Mar 7, 2009

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

got14u · Mar 7, 2009

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

First Brisket on UDS

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