Master of the Pit
- Joined Feb 22, 2010
I got the UDS going with a FULL basket of charcoal and in about 20 minutes I have a nice thick 14.89 pound packer going on. This is my first brisket on the UDS but not my first brisket by any means I am going to try to keep the heat @ 220 i am thinking 16-18 hours till she is done. That should have us eating just in time for the noon kickoff games tommarow. I am cooking with Pecan and lump charcoal. This is my first time to fill the basket so full so I hope it has enough fuel in it. If not I can move it into the MES for the last couple of hours or even in the oven if I have too. I trimmed the hard fat left the packer whole that is how we do them here in Texas. Gonna put it on the UDS fat up flip a couple of times and wrap in foil just about six hours into it. Maybe get a couple of naps during the middle of the night. Qview to come and as usual I am filming my smoke. I am ready for some football.