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UDS Diffuser ?'s
I decided to build a diffuser from a pizza pan and drilled holes in it. The holes get larger as they got further from the center. While the smoker was warming up, the temp variance was around 10 degrees. Then once I put the meat on the center was actually cooler by almost 60 degrees. After a bit...- jlafrenz
- Post #4
- Forum: UDS Builds
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UDS Diffuser ?'s
I have recently been thinking about adding a baffle to my UDS because the difference in my grate temps from center to edge have been increasing. When I first started it was only about 15-25 max and now it is about 40 or so consistently. Before I add one, I have a few questions for the UDS...- jlafrenz
- Thread
- Replies: 7
- Forum: UDS Builds
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Brisket Foiling ??
This last weekend I did 2 briskets and they both came out about the same for moisture. One was meat side down and the other was fat cap down. So my next question is when to foil? It seems that 160 seems to be the common theme, but I was curious if some try to wrap before the stall, during, or... -
2 Briskets, Different Sizes
My original thought was to take the briskets to an even higher temp as I have seen some say as high as 205. I figured by going to 195 I would be right in the middle of 180 to 205. I could try a lower temp next time. The briskets rested in the foil and juice for almost 3 hours. There was juice on... -
2012-08-12_14-54-34_231.jpg
- jlafrenz
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- Album: 2 Briskets, Different Sizes
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2 Briskets, Different Sizes
Well the briskets turned out decent... edible anyway. They came off the smoker about 10 minutes apart from each other so I don't that could have been timed any better. Thanks for all the help with timing. The flavor was there, but the tenderness wasn't where I wanted it. I foiled close to the... -
2012-08-12_14-54-34_231.jpg
- jlafrenz
- Media item
- Comments: 0
- Album: 2 Briskets, Different Sizes
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2 Briskets, Different Sizes
- jlafrenz
- Album
- Comments: 0
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2 Briskets, Different Sizes
The first piece hit the stall and has allowed the other to catch up. In fact, it is a little ahead now. Some early morning rain showers have cooled my temps and slowed me a bit. Hoping for a few more degrees before foiling. -
2 Briskets, Different Sizes
Update - I ended up getting the first brisket on right around 2AM and the second on at 3:30AM. Just probed both of them for IT and the first is at 156 and the second is at 142. Pretty close, but thinking I may have been able to put them both on at the same time. That opportunity is past so I'm... -
2 Briskets, Different Sizes
Thanks for all of the clarification. I don't have 2 thermometers that would measure grate temp, just meat temp. I don't think there would be too much of a difference in temps as the 2nd rack I made only has 3 inch legs on it. I use the flat lid that came with the barrel so I don't have a lot of... -
2 Briskets, Different Sizes
I should have mentioned that I am using a UDS. I just built a shelf out of expanded metal so I can have 2 grates at the top. I was originally intending to use them for doing 2 pizza's, but I could probably use it this way for brisket. My center grate temps tend to be about 25-35 degrees hotter... -
2 Briskets, Different Sizes
Going to attempt my first brisket smoke this evening. I have 2 briskets. One is 6.5# and the other is just shy of 5#. Should I put them on at the same time or should I put the smaller one on about an hour and a half later? Also, if I am reading correctly, I should treat these (for est. cook... -
Mustard, EVOO, Butter
What differences have you noticed between these when used as a base to make rub stick to your meat? Do they contribute to the final flavor of your smoke? Is one better than another for certain types of meat?- jlafrenz
- Thread
- Replies: 2
- Forum: General Discussion
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Brisket Foiling ??
When foiling a brisket, do you put the meat side down in the juice or the fat cap side down? -
First ribs, a bit dry and tough
Thanks for all the tips guys. I am going to start off with going meat down during the foil and trying to control the temps a bit more closely. Depending on how they come out I may tweak a couple more things until I get them to my liking. I will just have to keep track of how they turn out and... -
First ribs, a bit dry and tough
There is nothing between the fire and the meat. I took the temperate directly from the grate using the Maverick 732. I figured that heat was heat, but I could be wrong as I am still new to this hobby. The meat did pull back from the bone like you stated. That would be a good indicator. I do... -
First ribs, a bit dry and tough
I used a rub I made myself and let it sit on the ribs for around 12 hours. I was also hesitant to lift the lid and mop or spray every hour because of the heat spikes with the UDS. -
First ribs, a bit dry and tough
I had read about putting the meat side down, but was hesitant because I thought it might wash off the rub. Same reason that I didn't mop them. The last time I used my smoker it was holding steady in the 225-240 range I was looking for. Today it had some more spikes and didn't want to drop in... -
First ribs, a bit dry and tough
So I tried my first rack of BB ribs today. I used the 2-2-1 method that comes highly recommended from here. They turned out OK, but not great. I know I didn't do everything perfect so I am hoping the experts can help me fine tune my technique. I have a UDS and used Royal Oak lump charcoal lit...
