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How fast can I cook a 10lb brisket?
I did not say it won't be any good if you do it that way. I DID say I ddin't think a brisket of that size would cook that fast. Clearly I was wrong. Assuming it was really cooking at 275°. Again, that depends on the size. It may work on a 6 pound flat but on a 15 pound unseparated packer... -
First time smoker! In need of help.
You want your temp closer to 240°. 225° to 250° is the reccomended range. I shoot for 240ish and I say "ish" because it's pretty damn hard to regulate right on a given temp. So if my smoker wanders between 230° and 265° I don't worry about it. It's a lot more relaxing that way. Is there... -
temp for sliced pork
What he said. For pulled 195° to 205° is what you want. It may be a little hard to pull at 185°. Dave -
1st Attempt at Pulled Pork, with Q-View of course
Looks good. You could bump the MES up to the point where your grate temps are 240° or even (GASP) 250° and it wouldn't hurt a thing. Looks like some tasty pulled pork is in your near future. Dave -
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1st attempt at pulled pork with Q-view
Good lookin' pulled pork. That's the secret for electrics from what I have heard. I don't own one so I can't say first hand. I do use a propane burner in my SnP and I notice the smoke ring is not quite as pronounced as it is when I smoke stuff in the charcoal fired UDS. I know a lot of... -
How fast can I cook a 10lb brisket?
According to your post of 3-24-2010 So you've been smoking less than a month. Looking through the threads that you started you've smoked a prime rib, some chicken and some pulled pork. I didn't see anything about smoking a brisket. I must have missed that thread. Don't discount the posts... -
@Jeff: Will you add the forum extention to embed Youtube vids?
I don't think it costs anything but I think some admins consider enabling the HTML embedding like that a security issue. That may be a question for Brian to address. I belong to another forum that has that feature but it is limited to one sectioin of the forum. Dave- ddave
- Post #7
- Forum: Report Issues
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How fast can I cook a 10lb brisket?
I doubt it. Depends on the weight. Dave -
How fast can I cook a 10lb brisket?
Who knows, you miight hit a fast one. I had a 14 pounder hit 195° in 10-1/2 hours smoking in the 250s. Certainly not the norm for me though. Twelve to 14 pounders usually take 15 hours + in the UDS. But like I said, keep us posted. I do want to try one in the 350s sometime just to see how it... -
UDS with doors
If it leaks too much and runs away on you with the door at least you can use a smaller basket and reload fuel as necessary. Kind of like a 22.5" WSM but at a much lower cost. Either way it'll cook some meat. So when's the trial run? Dave- ddave
- Post #14
- Forum: UDS Builds
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How fast can I cook a 10lb brisket?
LOL That's a good one. What temp do you consider "done"? Because I don't think you're going to hit 195° in 5 hours at 270°. Maybe 375°. Keep us posted. Dave -
Fuel for Smoking
I use Kingsford Comp and wood in the UDS and propane and wood in the SnP. Although I may have to do a charcoal smoke in the SnP one of these days for old times sake. Dave- ddave
- Post #15
- Forum: Charcoal Smokers
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UDS Temp Problem
What he said. Definitely some leaks somewhere. I would try the rope gasket under the lid. Good luck. Dave- ddave
- Post #8
- Forum: UDS Builds
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UDS with doors
Interesting idea. Remember, it takes very little air for a UDS to get out of control. I'll be interested in seeing your test runs. If you are able to load a full basket of fuel, light a small portion of it and not have it get out of control temp wise, that will be impressive. Dave- ddave
- Post #12
- Forum: UDS Builds
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1st attempt at pulled pork with Q-view
Whoa -- I don't know if it's the glass that's tipsy or me. Dave -
1st attempt at pulled pork with Q-view
No worries. I don't know about the others, but I kind of like the "play by play" threads. Makes it like we're almost right there with ya. Now pass me a beer, would ya? Dave -
1st attempt at pulled pork with Q-view
Looks good. Keep us posted. You won't get much if any smoke ring with an electric. Not enough byproducts of combustion. http://www.smokingmeatforums.com/for...ad.php?t=61546 BUT, you're right, it won't really matter. I'm sure it will taste great. Dave -
Rust removal for smokers
Either that or a wirewheel and a drill or angle grinder. Dave- ddave
- Post #3
- Forum: Wood Smokers
