Smoking a 10lb brisket tonight in my UDS

[richard cabral7]

Hey all. Kinda new here, and to smoking. brisket anyways. But I am doing a 10lbs brisket overnight in my UDS. any pointers?

 

[fwismoker]

Not really just go fat side down and 250 is a good temp on a UDS.

 

[fwismoker]

Let the drippings go into the fire.. It'll add flavor

 

[richard cabral7]

should I not put a catch pan in then for the jus

 

[fwismoker]

Sure just catch part and let a little dripping go in the fire. That's the beauty of the UDS!

 

[richard cabral7]

Now is it ok to go with kingsford Original without lighter fluid. I have a good assortment of mesquite and apple to moke, but as far as fuel is concerned

 

[fwismoker]

Yea never use lighter fluid, fill your basket up with charcoal and chunks mixed in (apple is good). Pull out some charcoal from the basket (I prefer the edge) maybe 12 coals light them in a charcoal chimney and put them back in the basket where you got them.

Keep the uds closed up and only go by temp of the meat and pit. Hopefully you have a maverick

 

[richard cabral7]

Whats a maverick?

 

[dirtsailor2003]

Whats a maverick?

It's a brand of digital thermometer. Maverick 732 is a popular model among us smokers.

Another good option is the iGrill thermometer which works in conjunction with the iPhone and iPad.

 

[fwismoker]

Maverick ET 732- It's a digital probe for temp readings at your grate level and food temps. It's very accurate.

The last thing you want to do is pull your lid to check food temps... If your lookin, you're not cookin

 

[dirtsailor2003]

I like to go fat cap up when I do briskets. I also run a bit hotter around 265*-270*.

 

[fwismoker]

I like to go fat cap up when I do briskets. I also run a bit hotter around 265*-270*.

Case you're out of practice on drums! Lol The fat cap down is the most common on UDS for a good reason, it protects the meat from the direct heat.

 

[dirtsailor2003]

Case you're out of practice on drums! Lol The fat cap down is the most common on UDS for a good reason, it protects the meat from the direct heat.

Nope I run mine over direct heat fat cap up!

 

[fwismoker]

Nope I run mine over direct heat fat cap up!

Why are in the minority? You're smart and the rest of us aren't? ;) Case get yours finished!

Richard good luck and don't hesitate to ask if you have more questions.

 

[richard cabral7]

I do appreciate the tips. Ill post pics, if the MODS would authorize them. lol. cant wait.

 

[hambone1950]

Rich , do you have a remote meat thermometer at all? If you don't you can use an oven style old fashioned one....it's just that you have to open the lid to see the temp. A good remote reading meat thermo is a great investment if you're gonna cook brisket or pork butt......
Reason I ask is , I know what lots of folks do is when the IT of the brisket hits 160-170 they wrap the brisket in tinfoil for the duration of the cook to retain moisture(I think) and speed the cooking process. It's called the Texas crutch and some swear by it , but there is a lot of opinions on it....
Just something to think about. My brother the BBQ expert swears by it......:grilling_smilie:

 

[richard cabral7]

I just have an oven thermo. But what do u do about the smoke being created by the new coals being lit throught the smokibg process?

 

[fwismoker]

I just have an oven thermo. But what do u do about the smoke being created by the new coals being lit throught the smokibg process?

That's what you want for a slow burn.

If you only have an oven therm try to dial in your pits temp good before putting the meat on because every time you open it up you introduce oxygen to your coals and it increases your temp... When you close your lid it'll slowly get back to normal. As soon as you can get a remote therm like a Maverick the better/easier the cooks will get.

 

[hambone1950]

Try this http://www.amazenproducts.com/ProductDetails.asp?ProductCode=MAVET-732


Off site link deleted in accordance with the updated Terms of Service

 

[pc farmer]

I just have an oven thermo. But what do u do about the smoke being created by the new coals being lit throught the smokibg process?

That what the uds does, its a great thing.